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Sides | |
| 1 tablespoon unsalted butter, for the pan 2 cups heavy cream 1 teaspoon fresh thyme leaves, finely chopped 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8) 1/3 cup grated Parmesan 8 ounces sharp Cheddar, grated, such as Cabot Seriously Sharp Cheddar | |
| Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter. Bring the cream, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove. Thinly slice the potatoes on a mandoline or vegetable slicer into rounds about 1/8 inch thick. Arrange half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic, cream and thyme mixture evenly over the potatoes. Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining Cheddar and Parmesan. Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more. | |
| you can 1/4 or 1/2 the recipe and use a smaller sheet pan, or 1/4 or 1/2 the surface of a full size pan. This recipe will give better browning/crisping to the potatoes than the normal scalloped potato recipe. | |
Unrated | |
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