Scalloped potatoes absolutely scream comfort food, which is why I adore them. Usually, I have to wait till I visit a posh steakhouse to have them, but this dish much outshines any I’ve ever had in terms of flavor.
— 2.5-3 pounds russet potatoes, rinsed, peeled, and sliced thin
— 2 tablespoon butter
— 2 + 1/2 cups heavy whipping cream
— 1/2 tablespoon garlic, minced
— 1 teaspoon seasoning salt
— 1/8 teaspoon ground black pepper
— 1/2 teaspoon thyme
— 1/2 white onion, chopped fine
— 2 cups Colby Jack cheese
— 1 cup Gouda cheese
— Fresh parsley (optional garnish)
Preheat oven to 375 degrees.
Boil a large pot of water.
Add potatoes and allow them to boil for 8 minutes.
In a large saucepan, melt butter.
Sauté garlic and onion for 2-3 minutes, or until tender.
Add heavy cream.
Add seasoning salt, black pepper, and thyme – stir well.
Allow it to cook 4-5 minutes while stirring.
Remove from heat.
In a large deep cast iron skillet or deep baking dish, spray non-stick spray.
Add a layer of the seasoned cream mixture.
Add a layer of potatoes.
Sprinkle Gouda and Colby Jack cheese.
Spoon over some of the cream mixture.
Add another layer of potatoes.
Add seasoned cream mixture.
Sprinkle remaining Gouda and Colby Jack cheese.
Bake for 35-45 minutes.
Remove from oven and allow it to sit for 10 minutes.
Serve and enjoy!