classic preparation, pecorino, parmesan, chili flakes [GF]

Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter or non-stick spray.

Preheat the Oven

Peel and thinly slice the potatoes (about 1/8 inch thick) using a sharp knife or mandoline. Place them in a bowl of cold water to prevent browning while preparing the sauce.

Prepare the Potatoes

In a medium saucepan over medium heat, combine heavy cream, salt, freshly ground black pepper, and a pinch of chili flakes. Heat until warm but not boiling, stirring occasionally.

Make the Cream Mixture

Stir in grated pecorino and parmesan cheeses into the warm cream mixture. Continue stirring until cheeses are melted and the sauce is smooth. Remove from heat.

Add Cheese

Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Spoon a portion of the cheese sauce over the potatoes. Repeat layering potatoes and sauce until all ingredients are used, ending with a layer of sauce on top.

Layer the Potatoes

Sprinkle additional pecorino and parmesan on top for a golden crust, if desired.

Top with Extra Cheese

Cover the dish with foil and bake in the preheated oven for 35-40 minutes. Remove the foil and continue to bake for another 20-25 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.

Bake

Remove the scalloped potatoes from the oven and allow to rest for 10-15 minutes before serving. This helps the sauce to thicken slightly and makes for cleaner servings.

Cool Slightly

Potatoes (Yukon Gold or Russet), thinly sliced

Salt

Black pepper

Butter

Garlic, minced

Heavy Cream

Pecorino Romano, grated

Parmesan Cheese, grated

Chili Flakes

Scalloped Potatoes

Make Scalloped Potatoes Recipe in just 1h 10m. classic preparation, pecorino, parmesan, chili flakes [GF]

Scalloped Potatoes Recipe

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