Creamy, cheesy, and irresistibly delicious, these scrumptious, cheesy scalloped potatoes, inspired by Rasa Malaysia, will be the side dish your family and friends request for every holiday dinner.
What makes this scalloped potatoes recipe so special are the tender slices of russet potatoes initially cooked in an herb- and shallot-infused cream with a pinch of nutmeg. Then, they’re layered in a baking dish and generously topped with shredded Gouda and cheddar cheeses that gorgeously brown and bubble as the casserole bakes to perfection.
Traditional scalloped potato recipes call for a one-dish technique that layers slices of potatoes in a baking dish with a flavorfully infused cream. But the classic version of this potato recipe doesn’t include cheese. No cheese? Let’s change that!
Isn’t this a potatoes au gratin recipe? Yes! This indulgent rendition of scalloped potatoes essentially is an au gratin, which refers to a casserole covered in cheese. But let’s be honest: Scalloped potatoes sounds more comfort-food exciting than potatoes au gratin.
Cook’s note: Get to know a mandoline. Using a knife to cut potatoes into even slices is challenging. Some slices end up thick, others thin. Thick slices take longer to cook, and thin slices get overcooked. The solution? A mandoline. This indispensable time-saving kitchen gadget is the secret to getting extraordinarily even slices. A mandoline is a flat frame that has adjustable cutting blades. Slide vegetables, fruit, or even cheese down the frame and the blades perfectly cut it into uniform slices. Mandolines also have a blade feature to julienne foods or cut potatoes into fries.
Cook shallots in butter
In a large pot over medium heat, melt the butter. Add diced shallots and cook, stirring often, until shallots are softened.
Add cream, milk, thyme, and nutmeg
Stir in heavy cream, milk, thyme, and nutmeg. Season with salt and pepper. Bring the mixture to a simmer.
Cook the potatoes
Add sliced potatoes to the pot and cook on low heat with the lid slightly ajar. Gently stir the mixture occasionally to keep the potatoes from sticking to the pot. Cook for 30 to 35 minutes.
Transfer the potatoes to a baking dish and top with cheese
Spray a large baking dish with cooking spray. Pour the potatoes into the dish. Generously top with shredded smoked Gouda and cheddar cheeses.
Bake the scalloped potatoes at 375 F for 20 to 25 minutes or until the cheese is golden and bubbly. Place the dish under the broiler for 3 to 4 minutes to deliciously brown the cheese.