This submit might comprise affiliate hyperlinks. Please see our privateness coverage for particulars.
The perfect half is the crispiest edges and tops ALL AROUND with the creamiest goodness beneath. So so good!
You know the way all of us love brownies however all of us really need that nook piece however there’s solely 4 nook items to select from? Properly, think about a world of crispy edged brownies to go round for everybody…a heavenly world, actually.
Properly, this proper right here is the scalloped potatoes model of simply that. The place EVERYONE will get a crispy edge piece with out sacrificing any of the creamy goodness we really love and crave in scalloped potatoes.
With thinly sliced Yukon gold potatoes (a mandolin will work wonders to attain this), three sorts of my favourite cheeses, and a garlicky heavy cream combination with thyme goodness to take in these tremendous skinny potato slices, that is the one aspect dish you’ll ever want.
And also you received’t should combat anybody for a nook piece. All crust, all goodness right here for all.
- 1 cup shredded Gruyere cheese
- 1 cup shredded additional sharp white cheddar cheese
- ⅓ cup freshly grated Pecorino cheese
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1 tablespoon chopped recent thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt and freshly floor black pepper, to style
- 3 kilos Yukon gold potatoes, scrubbed and and minimize into 1/8-inch thick slices
- 2 tablespoons chopped recent chives
Preheat oven to 450 levels F. Evenly oil a baking sheet or coat with nonstick spray.
In a medium bowl, mix Gruyere, white cheddar cheese and Pecorino; put aside.
In a small saucepan over medium warmth, mix heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Convey to a boil; scale back warmth and simmer till flavors have blended, about 2 minutes. Take away from warmth.
Place half the potato slices in a single layer onto the ready baking sheet in an overlapping sample. Sprinkle with half the Gruyere combination. High with remaining potato slices and pour the heavy cream combination evenly over the potatoes.
Place into oven, coated, till tender, about 20 minutes. Sprinkle with remaining Gruyere combination. Place into oven, uncovered, till high turns into golden brown and crusted, a further 20 to 25 minutes.
Serve instantly, garnished with chives, if desired.