A few weeks ago, I was at the store (go figure), and I was there to pick up eggs for my kids. Well, two of the good eating kids, they really love eggs. No matter how you cook them, scrambled or fried, but they’re big fans of hard-boiled eggs. While browsing the store, I happily redirected myself from the dairy department to see if corned beef was on sale as it was approaching St. Patty’s Day. The corned beef was not on sale, however, there was an ongoing deal that really caught my attention. Buy a ham, get a carton of eggs, breakfast sausages and a turkey breast for FREE! I’m a sucker for this stuff, and the ham looked great, and I need eggs, right?
But when it comes to ham, I only think of one thing and one thing only. Scalloped potatoes, or often called au gratin. I don’t know what it is, but it’s the perfect balance, like a peanut butter and jelly sandwich. Ham and scalloped potatoes seem to be something I remember eating growing up, but the potatoes were in a box. You know the type. That box that says scalloped potatoes on top, and you add milk, butter and put in the oven? Well, those aren’t the ones. These are the real deal and super simple to do.
Ingredients
- 2 tbsp of unsalted butter
- cracked black pepper
- Parmesan cheese, approximately 3/4 to one cup
- 1 tsp dried thyme
- kosher salt
- 1 1/2 cups of heavy cream
- 6 medium sized russet potatoes, peeled, cleaned, and thinly sliced, lengthwise
- 4 cloves of garlic, minced
Instructions
- Start by taking out your jar of sauce and add the cream, garlic and thyme. Cook over medium heat until it heats up. In the meantime, start cutting your potatoes into thin slices. It takes a little time, but your patience will pay off as you dig these delicious potatoes.
- Preheat your oven to 375 degrees. Butter your baking dish. I like to use a classic pie dish for this, and I'm going to use about four layers on the thinly sliced potatoes, so use your judgment. Add a layer of potatoes on the bottom, overlapping the pieces slightly. Sprinkle with salt, pepper and parmesan, then add a little hot cream on top. Repeat the process three more times. Garnish with about half a cup of grated Parmesan cheese, making sure to cover the top of the potatoes.
- Place in a preheated oven for about 50 to 55 minutes, or until the sauce is bubbling and the top is golden brown. Remove from the oven and let stand for about 10 minutes before digging in. This will allow the cream to thicken and won't burn your mouth when digging in. I know it's hard to resist, but waiting pays off.
- The creamy, garlic and excellent parmesan cheese make these scalloped potatoes a great combination that can stand on its own for a late night snack, but goes really well with a baked ham.
My wife made this recipe, it was excellent. But regarding the directions, it says to start off by “taking out your jar of sauce”, what jar of sauce?
It’s got to be butter and cheese I’m thinking
I agree. What jar of sauce is she talking about?
I love scalloped potatoes and this recipe looks delicious. I want to make them, but I have a question. You mention a jar of sauce in Instruction 1 but this is not listed in the ingredients. What type of sauce? Thanks.
Was ready to make the scalloped potatoes recipe and it calls for a jar of sauce. What is that please?
I’m pretty sure it’s supposed to be sauce pan and not jar of sauce.
I agree…what jar of sauce? This confuses me. Can anyone elaborate?
What jar of sauce???
Your Scalloped Potato recipe looks perfect …however in the instructions to make you write Start by taking out your jar of sauce…well here is the problem you see you never mention a jar of sauce in the ingredients or the write up on the scalloped potatoes….please clarify for me
What jar of sauce? I am really angry I have everything for this recipe for Easter dinner tonight and know I will have to find another recipe?
This looks delicious, but what jar of sauce?
What kind of jar of sause?
something missing in the ingredients. Instructs to start with your jar of sauce. NONE listed in ingredients. what jar of sauce?
I think its a miss ptint. The sauce is the cream and the other ingredients.
This is for everyone wondering about the jar of sauce.
I too was confused, but I realized it was a misprint and it was talking about the cream and seasonings and making it first in a saucepan.
Then follow the rest of the recipe and y’all will be fine.
Hopefully she’ll notice this at some point and correct it to help everyone.
I realized that was what she meant when I was double checking with a different recipe I have.
Going to try this recipe tonight because I’ve been craving scalloped potatoes.
Best of luck to y’all trying it now.
What jar of sauce???? I can see everyone else is having the same problem. Please answer and correct the recipe, otherwise it is worthless to all of us!!
sauce ????
Recipe sounds simple and delicious. However, what “jar of source” are you referring to?
What jar of sauce.
please clarify what jar of sauce?
My reply ♀️♀️♀️♀️♀️ Same as everyone….WHAT JAR OF SAUCE
I think it should say… start by making your sauce…. add the cream etc.
Is there an answer to all the questions above? The jar of sauce??
They are probably referring to Bechamel Sauce/Alfredo Sauce
Yep!!! Jar of sauce!!!! WTH
Has anyone figured out what sauce it’s referring to? Frustrating to say the least.
I guess I’m looking for a reply about the jar of sauce that was not listed in the ingredients. Or was it a misprint. Would love to make this dish.
What jar of sauce?
WHAT IS THE SAUCE
“Start by taking out your jar of sauce and…”
WHAT jar of sauce??????
You mention in step 1 to take a jar of sauce and add the cream, garlic & thyme. What is the sauce?
jar of what sauce??
I always start with a jar of sauce. But then again it could be a fifth of the sauce.