This recipe should come with a disclaimer: if you are on a diet right now please immediately close this window and don’t read any further — I can’t be responsible for what you do next after you’ve seen this recipe! At our annual friendsgiving celebration this past weekend I decided to test a fresh spin on scalloped potatoes and they were a hit. I heard lots of mmmms, and ahhhhs, and then a few shrieks when I told my girlfriends that the potatoes were boiled in heavy cream and baked with three cups of cheese in between them. I’m sorry I’m not sorry, but it was worth it. What makes these scalloped potatoes different? I layered in sweet potatoes with traditional yellow potatoes, and gave the dish a distinctive, nutty flavor with a mixture of gruyere and manchego cheeses. Full recipe for the calorie-brave below:
- 3-4 Yukon Gold potatoes (medium)
- 1 Sweet potato (large)
- 2 Cups of heavy cream
- 1 Tbsp of fresh thyme leaves, divided
- ¼ Tsp of ground nutmeg
- 1.5 Cups of shredded manchego cheese
- 1.5 Cups of shredded gruyere cheese
- Salt and pepper
- Preheat oven to 400 degrees.
- Peel, and very thinly slice both types of potatoes.
- In a large skillet, pour and begin to heat heavy cream, half of the thyme leaves, and nutmeg.
- Place potatoes in cream mixture and boil for 3-4 minutes.
- Remove potatoes from heat and let them cool slightly.
- In a baking dish, line the pan with ⅓ of the potatoes and top with ⅓ of manchego and gruyere cheese.
- Repeat with a second layer, and then top with remaining ⅓ of potatoes.
- Pour heavy cream from pan over the potatoes and top the dish with the remaining ⅓ of cheese.
- Bake in 400 degree oven for 35 minutes, broil for two additional minutes to brown the top.
- Let cool for 10-15 minutes and top with remaining fresh thyme before serving.
