Creamy, baked garlic parmesan scalloped potatoes scaled down to a small(ish) batch recipe! a killer recipe for date night in, they're simple, elegant, and delicious.
Preheat the oven to 425 F. Wash and peel the potato(es). Thinly slice the potatoes to 1/8" thick, preferably using a mandoline. Transfer the sliced potatoes to a large bowl of cold water to soak for 10 minutes.
Drain the water from the potatoes, and dry them thoroughly using paper towels or clean kitchen towels.
Coat a medium-sized* ceramic baking dish with about 1/2 tbsp. of unsalted butter. Cut the remaining butter into small cubes, and set aside.
Sprinkle 1/3 of the chopped onions into the bottom of the prepared baking dish,
Layer half of the potatoes into the baking dish, overlapping them a bit to create a single layer. Sprinkle the potatoes with a very healthy pinch of salt, pepper, and half of the thyme.
Pour half of the heavy cream over the potatoes, then sprinkle half of the garlic and half of the parmesan over them.
Sprinkle another 1/3 of the onions onto the layer of parmesan, then layer the remaining potatoes on top. Season this layer of potatoes with another healthy pinch each of salt and pepper, then add the remaining thyme and garlic.
Pour the remaining heavy cream over the top of this layer, then add the remaining onions. Add the rest of the parmesan (adding more if you like - the potatoes should be totally covered with cheese!) and scatter the butter cubes over the top.
Set the dish on a large, rimmed baking sheet** and cover the dish tightly with foil. Bake for 35 minutes at 425 F. Carefully remove the foil, and bake uncovered for another 30 minutes until the potatoes are tender.
For an extra crunchy, golden brown top, broil the potatoes for a few minutes once they've finished cooking.
Let the potatoes rest for 10 minutes before serving. Enjoy!
Notes
* The baking dish in these photos is about 9" x 7" x 2".**This prevents any liquids from bubbling out of the dish and falling onto the bottom of the oven!