Scalloped potatoes is a classic side dish that almost everyone had experienced at some point in their lives.

Check out what my pals over at Group Recipes had to say about this awesome recipe:

From Tyler’s Ultimate. We love these. Thought I would share. His recipe says 40 minutes at 375. I can’t get it done in 40 minutes in that time frame. I either cook it a full hour, turn the convection part of the oven on, or pump it up to 400.

I cannot wait to get these yummy spuds on the table!

Ingredients

2 pounds baking potatoes, peeled and sliced paper-thin

2 cups Borden heavy cream

2 garlic cloves, split

Leaves from 4 fresh thyme sprigs

3 tablespoons chopped fresh chives, plus more for garnish

1 cup grated Kraft Parmigiano-Reggiano

Morton sea salt and freshly ground black pepper

Instructions

Preheat the oven to 375 degrees F.

In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper.

Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly.

Let stand for 10 minutes before serving.

Garnish with fresh chives.

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Quick Tip: I plan to make these potatoes for my holiday meal. Are you? They feed a crowd!

Thank you to Group Recipes for this great recipe