Potatoes, for instance, don’t have to be just mashed with gravy. Scalloped potatoes are just as easy to make.
I found this Scalloped Potatoes recipe from Real Simple and made little adjustments I knew my family and friends would love.
The potatoes come out perfectly tender and have light cream infused with thyme coating each slice. Topped with a slightly golden cheddar cheese crust, it’s an ideal side to serve along your roasted turkey.
To speed up the slicing process, use a mandoline. Be careful though not to get carried away as you slice to avoid injury. Some vegetable spiralizer tools also have a part that allows you to create ribbon-like slices too.
It would work just as well. No matter how you decide to cut it, I know you’ll like this dish. Happy Thanksgiving to everyone!
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Scalloped Potatoes Recipe
Scalloped Potatoes - creamy, cheesy and rich potatoes that everyone will be begging for more, learn this easy scalloped potatoes recipe.
- 2 tablespoons unsalted butter (30 g)
- 1 medium onion, finely chopped
- 2 cups heavy cream (475 mL)
- 2 cups milk (475 mL)
- 2 sprigs thyme, plus extra for garnish
- 1/4 teaspoon ground nutmeg (1.75 mL)
- kosher salt, to taste
- black pepper, to taste
- 4 pounds russet potatoes, peeled and thinly sliced (1800 g)
- 1 1/2 cups cheddar cheese, shredded (169.5 g)
Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with nonstick spray; set aside.
In a pot, melt the butter and cook the onions until softened. Add the cream, milk, thyme and nutmeg. Season with salt and pepper and bring to a simmer.
Add the potatoes and cook until tender, 30 to 35 minutes. Stir occasionally.
Remove the thyme sprigs and pour the potatoes into the baking dish. Top with cheese.
Bake for 20 to 25 minutes, until the top is slightly golden. Allow the dish to sit for a minimum of 15 minutes before serving. Sprinkle with extra thyme leaves, if desired.
If you want to try a different cheese, I recommend gruyere. It's sweet, but slightly salty.
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