I’ve made these potatoes the last two years for Thanksgiving and Christmas. They never disappoint. It’s a nice refresh from the traditional mashed potatoes. (Which mashed potatoes are still my favorite, btw!)
My Mom calls these “Blood Potatoes”😂…because the first year I made them the mandolin and I got in a bit of disagreement. Long story short.
Mandolin-1. Khristian-0.
But…I have since made them without issue and they’re delicious!!
Not only is this recipe great for the Holidays. It’s a great way to use up leftover potatoes. I always end up buying more then I need for a recipe, so this is a great way to not have any waste.
This recipe only takes 2 potatoes and makes 12 individual scalloped potatoes. Easily feeding 4 people.
These potatoes are so creamy and savory. The herbs and spices really make this recipe extra special.
Give these delicious little guys a try. Comment below and let me know what you think!
Garlic & Herb Scalloped Potatoes
Course: SidesCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutesThese potatoes are so delicious and so savory. They hit all the notes…creamy, cheesy, salty, and savory thyme.
Ingredients
2 Medium Russet Potatoes
1 Tablespoon of Olive Oil
2 Cups of Half & Half
1/2 Cup of Grated Parmesan
2-3 Cloves of Garlic (Smashed, but leave whole)
2 Sprigs of Thyme (1/2 Teaspoon of Dried Thyme)
A Pinch of Nutmeg
A Pinch of Ground Cloves
Salt & Pepper to Taste
Directions
- In a sauce pan, over medium heat, add in the half & half, smashed garlic cloves, thyme, nutmeg, cloves, salt, & pepper. Let this simmer together for 10 minutes. You really want the flavors to infuse the cream.
- Preheat your oven to 375 degrees.
- While the half & half is simmering away. Grab a mandolin & thinly slice the 2 potatoes. You can also just use a knife. Try to make them as uniform as possible so they cook evenly. Once they’re sliced add them to a bowl & pat them down with a paper towel to remove some of the moisture. Then toss them with a tablespoon of olive oil & salt/pepper to taste.
- Take the half & half mixture & use a strainer & pour the mixture into a large liquid measuring cup (with a spout for easy pouring). If you don’t have a strainer just pick out the garlic & thyme.
- Now grab a muffin pan & spray thoroughly with cooking spray. Start layering the potato slices into each muffin cup. Distribute evenly.
- Once the potatoes are all distributed, take the half & half mixture & pour it into each individual cup. Pour it evenly over & cover the potatoes completely. Then sprinkle the 1/2 cup of grated parmesan & fresh cracked pepper over each cup.
- Now put them in the oven for 25-30 minutes or until they are tender & the cheese is browned on top. Let them cool for a few minutes then serve!
I’m glad we picked the perfect time to come by they were GREAT! Love me some Blood Potatoes❤