Earthy and familiar, thyme smells like holiday parties, coming in from the cold, and knit sweaters. In this recipe, thyme transforms creamy scalloped potatoes into a comfort food you can't resist. Serve these potatoes with roasted chicken for a show-stopping Sunday dinner, alongside the turkey and cranberry sauce on Thanksgiving, or, if you're really celebrating, next to a thick cut of prime rib. A dish this decadent takes some time, so plan for about an hour and half from start to finish.
- 2 tablespoons butter
- 3 pounds of russet potatoes (about 3 large potatoes), peeled and thinly sliced (about 1/8-inch thick)
- 3–4 garlic cloves, minced or crushed
- 2 tablespoons fresh thyme leaves (about 10 sprigs)
- 2 ½ cups of heavy cream
- 2 teaspoons of garlic powder
- Fresh cracked black pepper
- Pinch of salt
- ¼ cup Parmesan-Romano cheese
Preheat oven to 450°F. Brush a 9×13-inch baking dish with butter (you could also use cooking spray). To easily remove the thyme leaves, hold the stem in one hand and pull along the stem with the other hand in the opposite direction the leaves are facing.
- Place potatoes vertically in baking dish, changing the direction to fit all potatoes in the dish. Sprinkle with fresh garlic and thyme leaves.
- Pour the cream into a saucepan on medium heat. Stir in garlic powder, pepper, and salt. Heat the cream to scalding, not boiling.
- Pour the hot cream over the potatoes. Cover tightly with foil and place in the oven.
- Bake for 35–40 minutes. Remove foil. Bake for another 30 minutes or until golden brown. If you like it a little cheesy and salty, sprinkle the Parmesan-Romano cheese over the top for the last 10 minutes of baking.
- Let the potatoes rest out of the oven for 10 minutes before serving. Serves 6–8.