Thanksgiving is almost here, and this scalloped potato recipe —inspired by one of the great American chefs Charlie Trotter — are a nice alternative to mashed potatoes for your Thanksgiving dinner.
Although this recipe calls for my garlic-shallot puree, you can also use fresh cloves of garlic as a substitute.
Scalloped potatoes take some time and patience to prepare, but the finished product is worth it. Top them with freshly chopped chives for a beautiful presentation.
They’re also great served alongside my roast chicken!
Scalloped Potato Recipe
- 8 Yukon gold potatoes
- 1 quart heavy cream
- 4 ounces Parmesan cheese
- 2 tablespoons garlic-shallot puree or crushed garlic
- Handful of fresh thyme leaves
- Salt and fresh cracked pepper
- Square up potatoes and cut into very thin slices.
- Add sliced potatoes to a bowl of heavy cream seasoned with the garlic puree.
- In a casserole dish, layer sliced potatoes on parchment paper or foil that’s been greased with melted butter.
- Top each layer with melted butter, fresh thyme leaves, grated Parmesan, a pinch of salt and fresh cracked pepper. Continue layering until you reach the top.
- Fold parchment paper over the potatoes, wrap in foil, and weigh down with two oven-safe bricks or cans of beans.
- Bake at 475 F for 1 1/2 hours. Let rest for 30 minutes, then refrigerate four hours or overnight.
- Remove bricks and open up. Remove potatoes from paper, and cut stack into squares.
- Heat frying pan on medium high heat with 1 tablespoon of oil, and carefully brown all sides of the potato stacks. Serve topped with fresh chives or thyme leaves.