Where humble spuds surrender to slow heat and emerge transformed—silky layers steeped in a velvety cream bath, crowned with a golden Parmesan crust that shatters delicately beneath your fork. This isn’t scalloped potatoes. It’s scallopéd poetry: French technique meets farmhouse soul, all in one ceramic dish.
Born from the alpine kitchens of Dauphiné but perfected in American homes, this dish understands a quiet truth: luxury lives not in truffles or saffron, but in patience. Thinly sliced potatoes—no mandoline required—nestle in a whisper of thyme-kissed cream, each layer drinking deeply until fork-tender. As they bake, magic unfolds: the cream reduces into a silken sauce, the Parmesan melts into a lacy, golden blanket, and the edges crisp just enough to contrast the cloud-soft center. Served steaming from the oven with a crack of black pepper? This is the side dish that becomes the reason for dinner.
Why You’ll Love This Recipe
→ Effortless elegance – No roux, no precooking—just slice, pour, and let the oven work its alchemy
→ Texture symphony – Crisp golden top + meltingly tender layers + velvety sauce in every bite
→ Crowd-whisperer – Disappears before the main course even hits the table (double the batch—trust me)
→ Make-ahead grace – Assemble hours ahead; bake while guests arrive for hot-from-oven perfection
Perfect for:
• Holiday tables where you need one less thing to stress over
• Sunday suppers that feel like a celebration without the fuss
• Impressing in-laws who “know good potatoes” (this one converts skeptics)
• Anyone who believes the best comfort food tastes like it took all day—even when it didn’t
Ingredients
(Serves 6–8 as a side)
The Foundation:
• 2 lbs (900g) Yukon Gold potatoes (peeled)
→ Why Yukon Golds? Their buttery flesh holds shape while absorbing cream beautifully—no gluey sadness like russets can yield
The Creamy Infusion:
• 1½ cups (360ml) heavy cream, room temperature
• 1 cup (90g) finely grated Parmigiano-Reggiano, divided (pre-grated won’t melt smoothly—grate your own)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ¼ tsp freshly grated nutmeg (not powdered—grate whole nutmeg for floral warmth)
• 1 small garlic clove, microplaned (optional but transformative)
• 1 tsp kosher salt (plus more to taste)
• ½ tsp freshly cracked black pepper
The Finish:
• 1 tbsp unsalted butter, softened (for greasing dish)
• Extra flaky sea salt (for finishing)
• Fresh thyme sprigs (for garnish)
Instructions
1. Slice with intention
Peel potatoes. Using a sharp knife (no mandoline needed), slice ⅛-inch thick—about the width of a nickel. Pro tip: Keep slices uniform so they cook evenly. Place in a bowl of cold water as you work to prevent browning; drain and pat completely dry before layering (water = watery sauce).
2. Butter the vessel
Generously butter a 9×9-inch ceramic or glass baking dish. Why ceramic? It distributes heat gently for even cooking without scorching cream.
3. Layer like a pro
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