Scalloped Potato Casserole- a layer of bread slices and cheese on top makes a super crispy and golden topping!
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5 from 2 votes

Scalloped Potato Casserole

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 servings

Ingredients

  • 4 garlic cloves, one clove cut in half lengthwise, remaining cloves minced
  • 1 tablespoon butter, softened
  • 1 cup shredded Gruyere cheese
  • 1 cup coarsely grated Parmesan cheese
  • 1 1/2 cups heavy cream
  • 1 1/2 cups chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick
  • 5 slices hearty white sandwich bread, crusts removed and torn into pieces

Instructions

  • Preheat oven to 350 degrees.
  • Rub cut side of halved garlic on the bottom and sides of a shallow 2-quart baking dish. Let dry 2 minutes and then rub softened butter all over dish to coat well.
  • In a large saucepan, bring cream, broth, thyme, nutmeg, salt, and pepper, plus the minced garlic to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 2 1/2 cups, about 5 minutes.
  • Remove from heat and stir in potatoes.
  • Spoon half of potato mixture into prepared dish. Sprinkle with half of both cheeses.
  • Add remaining potato mixture on top of cheese.
  • Arrange bread pieces on top of potatoes and press down on them with a spatula so that they soak up some liquid.
  • Place in oven and bake uncovered for 40 minutes.
  • Sprinkle remaining cheese on top and bake another 25 to 30 minutes.
  • Let rest 20 minutes before serving.

Notes

It is easiest to use a mandoline to cut the potatoes thinly and uniformly.