Your simple scalloped potatoes, quick and easy, no frills. Don’t worry if you don’t have gouda for the top, use more parmesan or any other cheese. You can also substitute half-and-half or milk for the cream.
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, leaves stripped from stems
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan
- Gouda cheese, grated, for topping
Preheat the oven to 400 degrees F.
In a saucepan, heat up the cream with the bay leaves, thyme leaves, garlic, and some salt and pepper. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Season the mix with a little bit of salt and pepper. Spoon a little bit of the cream into the bottom of the casserole dish. Then layer the potatoes, alternating with parmesan and the cream mixture. Pour the remaining cream at the bottom of the bowl over the top. Top with some grated Gouda and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes. Let rest for 5 minutes before serving.