4 large russet potatoes, thinly sliced 2 cups shredded cheddar cheese 2 cups heavy cream 2 garlic cloves, minced 2 tbsp butter Salt and pepper to taste Fresh parsley for garnish
Preheat oven to 175°C (350°F). Grease a baking dish with butter, then arrange a layer of thinly sliced potatoes across the bottom.
In a saucepan, heat cream, garlic, salt, and pepper until warm but not boiling, infusing the cream with rich garlic flavor.
Pour a portion of the warm cream over the first potato layer, sprinkle shredded cheddar cheese, then repeat with remaining layers.
Once layered, top the dish with extra cheese and cover with foil. Bake for 45 minutes until potatoes are tender and bubbling.
Remove foil and bake an additional 15 minutes until the top is golden, cheesy, and irresistibly crisp around the edges.
Let the scalloped potatoes cool for a few minutes, garnish with fresh parsley, and slice into creamy, cheesy portions.
Rich, comforting, and layered with love — these scalloped potatoes are the perfect side for any family dinner or holiday feast!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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