A delightful twist on the classic scalloped potatoes, featuring a creamy herb-infused sauce for a comforting side dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Thinly slice the potatoes using a mandoline slicer for uniform thickness.
Uniform slices cook evenly and create a beautiful layered effect.
In a medium saucepan, melt the butter over medium heat.
Use medium heat to prevent the butter from burning.
Add the chopped onion to the saucepan and sauté until translucent, about 5 minutes.
Stir frequently to avoid browning the onions too much.
Pour in the heavy cream, then season with salt, pepper, thyme, and paprika. Heat gently without boiling.
Whisking helps to evenly distribute the seasonings.
Layer the potato slices in a greased baking dish, slightly overlapping each slice.
Overlapping creates a nice texture and appearance.
Pour the cream mixture evenly over the potatoes.
Ensure all potatoes are coated for consistent flavor.
Cover the dish with foil and bake for 45 minutes.
Covering helps to steam the potatoes, making them tender.
Remove the foil and bake for an additional 15 minutes to brown the top.
Browning adds a delicious crust and enhances presentation.
Let the dish rest for 5 minutes before serving.
Resting allows the sauce to thicken and flavors to meld.
Nutze unsere App für das beste Erlebnis
