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The best part is the crispiest edges and tops with the creamiest goodness underneath. So so good!
You know how we all love brownies, but we all really want that corner piece, but there are only four corner pieces to choose from? Well, imagine a world of crispy crusted brownies for everyone… a world made of heaven, really.
Well, this is the scalloped potato version of that. Where EVERYONE gets a crispy edge piece without sacrificing that creamy goodness we really love and crave in scalloped potatoes.
With thinly sliced ​​Yukon Gold potatoes (a mandolin will do wonders to achieve this), three varieties of my favorite cheeses, and a garlic and cream mixture with thyme goodness to soak up those super-thin slices of potato, this is the only side dish that you will ever need.
And you don’t have to fight anyone for a corner piece. All crust, all the best here to everyone.
- 1 Cup grated Gruyere cheese
- 1 Cup grated extra sharp white cheddar cheese
- â…“ Cup freshly grated pecorino cheese
- 2 cups whipped cream
- 3 cloves Garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, taste good
- 3 Pound Yukon golden potatoes, scrubbed and sliced ​​into 1/8 inch thick slices
- 2 tablespoon chopped fresh chives
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Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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In a medium bowl, combine Gruyere, white cheddar cheese, and pecorino; put aside.
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In a small saucepan over medium-high heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt, and 1/2 teaspoon pepper. bring to a boil; Reduce heat and simmer until flavors have blended, about 2 minutes. Remove from stove.
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Place half of the potato slices in a single layer, overlapping, on the prepared baking sheet. Sprinkle with half of the Gruyere mixture. Top with the remaining potato slices and pour the cream mixture evenly over the potatoes.
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Cover and place in the oven until tender, about 20 minutes. Sprinkle with the remaining Gruyere mixture. Place in the oven, uncovered, until the top is golden brown and crispy, an additional 20 to 25 minutes.
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Serve immediately, garnished with chives if desired.