Scalloped Potatoes

My grandma used to make scalloped potatoes whenever the whole family got together. If it wasn’t on the menu, I’d scream until she added it. (I was an angel.)

It takes a little bit of work, but the results are worth it, I promise. Just be aware that your guests may scream if you don’t have it on the menu the next time they come over.

1.5 kg (3 lbs) russet potatoes
1 kg (5 cups) heavy cream
20 g (1 bunch) thyme, tied together with kitchen twine
15 g (1 T) kosher salt
150 g (51⁄4 ounces) cheddar cheese, divided
25 g (1⁄4 cup) panko

Peel the potatoes. Then, working in batches, slice them on a mandoline, dropping the potatoes into a bowl of water immediately after slicing.

Add the cream, the thyme, and the salt to a large saucepan. Add potatoes and bring to a simmer. Adjust heat to simmer for 20 minutes. Drain, reserving both the potatoes and the cream. Discard the thyme.

Preheat the oven to 350 ̊F.

Sprinkle with 1/3 of the cheese and a bit of cream. Add more layers of potatoes and cheese and cream. Try to divide the cheese and cream evenly among the layers, but if you can’t, and have leftovers, it’s okay. I won’t judge you. Just add it all now.

Mix the remaining cheese together with the panko in a small bowl and sprinkle on top of the potatoes. Cover with aluminum foil. Cook for 30 minutes. Remove the cover. If the potatoes are swimming in cream, spoon some off. If they look dry, add a little leftover cream. Cook for 10 to 15 minutes. Remove the potatoes from the oven and preheat the broiler. Broil for 2 to 3 minutes, or until the cheese and panko are browned.