Deliciously creamy and super cheesy scalloped potato with thyme.
Read Love's full post and see photos of all the prep steps here.
2 1/2 pounds Idaho® potatoes, peeled and thinly sliced
2 cups heavy whipping cream
3 garlic cloves, minced
3 tablespoons butter
1 1/2 teaspoon Kosher salt, or to taste
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves
2 1/2 cups mozzarella cheese, grated
Preheat the oven to 350°F.
Place potatoes in a microwave-safe bowl, cover with hot water and microwave for 15 minutes or until potatoes have almost a soft texture, stirring a few times. Drain.
In another bowl, combine heavy whipping cream, garlic and butter. Microwave for 1-2 minutes, or until butter melts.
Arrange first layer of potato slices in a cast iron skillet or a baking pan. Top with 1/3 of the heavy whipping cream mix. Season with salt and pepper and top with 1/3 of the fresh thyme leaves and mozzarella cheese.
Repeat step 4 two more times, creating a total of 3 potato layers, reserving the last layer of cheese for step 7.
Cover with foil and bake for 40 minutes or until potatoes are cooked through.
Uncover. Sprinkle remaining cheese and broil on high for 1-2 minutes.