OH HELLO. WHY ARE WE YELLING? BECAUSE THESE CHEESY SCALLOPED POTATOES STOLE MY HEART, I’M ON CLOUD 9, AND WE’RE SHOUTING FROM THE ROOFTOPS, OK?
In case you don’t know, Thanksgiving is quite literally my favorite day of the year. It’s more exciting than my birthday. It’s sweeter than the first day of summer. It’s better than Christmas.
Why? Because Thanksgiving is all about creating the ultimate meal to be shared with friends and family. It’s about recounting what we’re grateful for, and taking time to connect around a table (complete with the best food ever). It’s my ultimate happy place.
I am SO excited for these cheesy scalloped potatoes to make an appearance at my Thanksgiving table this year. They are unreal good (more on that later), and made with one of my favorite products of all time (yes, of all time, people!)– Vermont Creamery Cultured Butter.
Why am I such a huge fan of Vermont Creamery’s cultured butter? Well to start, it’s made with fresh Vermont Cream from Vermont cows. And it’s cultured, meaning live bacterial cultures are added to the butter (much like in yogurt) to produce an even creamier butter with the ever-so-slightest tang. It’s absolutely incredible slathered over a piece of toast, baked up in your favorite chocolate chip cookies, or swirled into a roux like in these scalloped potatoes.
So onto why we’re so obsessed with these po-tates…
What makes these cheesy scalloped potatoes so good?
Most scalloped potato recipes are made of thinly sliced potatoes in a cheesy butter- and cream-based sauce. While the result is delicious (I mean how could butter, cheese, and potatoes be wrong?), it can sometimes get a little mushy.
When I eat a potato I want some of that crispy crunchy bite. And, personally, I don’t think that is that much to ask for.
How to make cheesy scalloped potatoes
So we did things differently in our recipe. Instead of cooking the potatoes in a pool of cheesy cream, we used less cream and more cheese. You get some of that creamy goodness, but also a fantastic crisp around the edges by using slightly less liquid and arranging the potatoes vertically in your pan.
How to thinly slice potatoes:
I don’t know about you, but thinly slicing vegetables can be a pretty dicey situation if you’re not super experienced with a kitchen knife. And the last thing I want for any of you are missing fingertips. We knew we wanted the potatoes in this recipe to be super thin to make sure they crisped up in the oven, so we invested in a mandolin and we highly recommend it!
And last, a few tips on how to host a beautiful and stress-free Thanksgiving…
Last year I hosted Thanksgiving for my entire family at our house, and I have to say, there were a few things that made it extra special.
For one, I loved welcoming my guests with a mug of hot mulled wine. It made everyone feel welcomed, and made the house smell amazing!
In terms of timing, one of the hardest parts about Thanksgiving is timing everything in the oven. So I nixed cooked apps in favor of a giant cheeseboard for everyone to snack on before the big meal. And I might be a little biased, but Vermont Creamery’s Coupole was the best cheese on the board.
Last, we have a tradition of going around the table and sharing one thing we’re grateful for that year. It’s a great way to hear about everyone’s year, and connect on a deeper level.
We can’t wait to see how your guys’ Cheesy Scalloped Potatoes turn out. Ours are sure to be a hit on our Thanksgiving table this year!Print
The Ultimate Cheesy Hasselback Scalloped Potatoes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- 4 tablespoons Vermont Creamery Cultured Butter with Sea Salt, divided
- 4 pounds gold russet potatoes, washed
- 1 tablespoon all purpose flour
- 1/2 cup heavy cream
- 3/4 cup chicken stock
- 2 cloves garlic, minced
- 1 ½ teaspoons fresh thyme, minced (can also substitute with 2 teaspoons dried thyme)
- 8 ounces shredded gruyere cheese, divided
- ¼ cup parmesan cheese, finely shredded
- Grease a 9 x 13 pan with two tablespoons Vermont Creamery Cultured Butter with Sea Salt, making sure you get all the corners so the potatoes don’t stick.
- Using a sharp knife or mandolin, finely slice the potatoes to about a 1/16th of an inch or as thinly as you can.
- In a large saucepan over medium low heat, melt the remaining 2 tablespoons of cultured butter. Once melted, whisk in flour, stirring to combine. Allow to cook for one minute, then whisk in heavy cream and chicken stock, creating a bechamel. Cook for 3-5 minutes, whisking occasionally, until mixture thickens enough to coat the back of a spoon. Remove from heat, stir in garlic and thyme, and allow to cool slightly.
- Place potatoes and half of the gruyere into a large bowl. Pour in bechamel and, using your hands, toss to combine, coating the potatoes evenly with sauce and cheese.
- Pick up a handful of the potatoes at a time, arranging them upright in the buttered pan. Repeat with the remaining potatoes until you have 3 columns of potato slices. Pour the leftover bechamel evenly over the potatoes. Sprinkle with the remaining half of gruyere and parmesan. Cover the pan with tinfoil to prevent it from browning too quickly.
- Bake for a half hour at 400°F and then remove the tinfoil. Bake for another half hour, or until the bechamel is bubbling and the potatoes are golden brown and cooked through.
- Allow to cool for ten minutes before serving with your favorite meal!
This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!