Cheesy Scalloped Potatoes with Pepper and Herbs

A comforting and indulgent dish with creamy layers of perfectly sliced potatoes and aromatic herbs, perfect for family dinners.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 325

For the Dish

2 pounds Yukon Gold or russet potatoes Choose creamy potatoes that hold their shape when sliced thinly.
1 cup heavy cream Adds a luxurious creaminess.
1 cup whole milk Enhances the creamy texture.
1 scant tablespoon Diamond Crystal Kosher Salt Key for enhancing flavors; adjust for different salt types.
1 teaspoon freshly ground black pepper Brings zesty warmth.
1 tablespoon fresh thyme leaves Adds earthy notes.
2 pieces fresh bay leaves Infuses depth of aroma.
4 ounces grated Pecorino Romano Provides a sharp, tangy finish.
2 tablespoons minced chives Adds a fresh, onion-like brightness.

For Greasing

Preparation

Preheat your oven to 375 degrees F. Generously butter a 7 x 11-inch baking dish.
In a deep pot, combine sliced potatoes with heavy cream, whole milk, Kosher salt, black pepper, thyme leaves, and bay leaves. Bring to a boil, stirring often, then cook for about 1 minute.
Remove from heat and cover the pot for 10 – 15 minutes to allow flavors to meld.

Layering and Baking

Layer one-third of the potato mixture in the baking dish, followed by one-third of the grated cheese and half of the chives. Repeat with another layer.
For the final layer, add the remaining potatoes and cover with any creamy liquid. Top with remaining cheese, cover with parchment paper, and foil.
Bake in the oven for 40 – 45 minutes until fork-tender. Broil for 3 – 4 minutes for a golden crust.
Allow to cool for 20 – 30 minutes before slicing; garnish with pepper, fresh thyme, and additional chives before serving.

Use a mandoline for uniform slices. Prepare the mixture a day ahead for convenience. Use a fork to test for tenderness.