Alfredo Scalloped Potatoes

Ingredients

• 1.5 lb Yukon Gold potatoes (cut into 1/4-inch thick rings; peeling is optional)
• 40 g garlic (chopped)
• 3 cup heavy cream
• 30 g butter
• 20 g flour
• 1 bouquet thyme (fresh sprigs)
• salt (to taste, plus a pinch for the garlic)
• black pepper (to taste)
• 120 g Parmesan cheese
• 1 cup mozzarella cheese (shredded)
• 0.5 cup water (for the sauce)
• 0.5 chicken bouillon cube
• fresh parsley (for garnish)

Steps

1. 1

   Cut the Yukon Gold potatoes into 1/4-inch thick rings. You may peel them first or leave the skins on if preferred.

2. 2

   In a large pot, season cold water with salt and add the potato slices.

3. 3

   Bring the water to a boil, then lower the heat to a simmer. Cook for 10 minutes, checking doneness periodically to ensure the potatoes are tender but not crumbly.

4. 4

   While the potatoes are cooking, prepare the Alfredo sauce. In a pan, melt 30g of butter over low heat.

5. 5

   Add 40g of chopped garlic to the butter. Season with a pinch of salt and cook gently over low heat for 5 minutes, ensuring the garlic does not brown.

6. 6

   Whisk in 20g of flour to the garlic and butter mixture to create a roux.

7. 7

   Gradually add the 3 cups of heavy cream, whisking constantly. Add the bouquet of thyme, 1/2 cup of water, and 1/2 chicken bouillon cube.

8. 8

   Stir in 120g of Parmesan cheese and let the sauce simmer on low heat for 10 minutes to infuse the flavors.

9. 9

   Remove the bouquet of thyme from the sauce. For a velvety smooth texture, blend the sauce using an immersion blender or standard blender (optional but recommended).

10. 10

    Preheat your oven to 375°F (190°C).

11. 11

    In a baking dish, assemble the dish by layering sauce, then potatoes, then mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.

12. 12

    Cover the dish and bake at 375°F for 25 minutes.

13. 13

    Remove the cover and broil for 1–2 minutes, or until the cheese on top is bubbly and golden brown.

14. 14

    Garnish with fresh chopped parsley before serving.

Notes

Blending the sauce is highly recommended for a professional, velvety texture. Because the potatoes are par-cooked, the baking time is primarily to melt the cheese and allow the flavors to meld.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• baked
• comfort food
• dinner
• potatoes