Foster’s Scalloped Potatoes

Sara Foster is the author of two cookbooks and when we ask her what was a must for the holidays for her she said—without a moment of thought—scalloped potatoes. So here’s a taste of Foster’s for your holiday table and beyond.
Photography By Peter Frank Edwards | November 15, 2015

Ingredients

  • 4 tablespoons (½ stick) unsalted butter, softened
  • 4 pounds Yukon Gold potatoes (about 6 medium), peeled and very thinly sliced
  • ½ cup chopped parsley
  • 2 tablespoons fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 2 pounds sweet potatoes (about 3 medium), peeled and very thinly sliced
  • 1 ¼ cups heavy cream
  • ¾ cup half-and-half
  • 1 cup (4 ounces) grated Swiss or Gruyere cheese

Preparation

Adapted from Foster’s Market Favorites

Preheat the oven to 350°. Generously butter a 9 x 13 x 2-inch baking dish.

Arrange one-third of the Yukon Gold potato slices evenly over the bottom of the prepared baking dish and season with the parsley, thyme and salt and pepper to taste. Dot the layer with about 2 tablespoons of the butter. Arrange half the sweet potatoes over the Yukon Gold potatoes and season with parsley and thyme and additional salt and pepper to taste. Repeat the process, ending with a layer of Yukon gold potatoes. Press the top layer of potatoes down firmly with the palm of your hand or a spatula to press the layers together.

Pour the cream and half-and-half over the potatoes. Cover with foil and place in the oven to bake, undisturbed, about 40 minutes.

Remove from the oven. Remove the foil and sprinkle with the cheese. Return the potatoes to the oven until the cheese is golden brown and the juices in the gratin are bubbling, 15 to 20 minutes longer. Remove from the oven and let sit, loosely covered with foil to keep warm, about 15 minutes before serving. Slice into squares or wedges and serve warm.

Makes one 9 x 13 x 2-inch casserole and serves 8 to 12

About this recipe

Sara Foster is a culinary force in the Triangle. For 25 years she has kept our taste buds happy at Foster’s Market. The author of 2 cookbooks, Sara Foster’s Southern Kitchen, and her latest to celebrate the Market’s 25th anniversary, Foster’s Market’s Favorites, she has won a national reputation for solid good food. When we ask her what was a must for the holidays for her she said—without a moment of thought—scalloped potatoes. So here’s a taste of Foster’s for your holiday table and beyond.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter, softened
  • 4 pounds Yukon Gold potatoes (about 6 medium), peeled and very thinly sliced
  • ½ cup chopped parsley
  • 2 tablespoons fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • 2 pounds sweet potatoes (about 3 medium), peeled and very thinly sliced
  • 1 ¼ cups heavy cream
  • ¾ cup half-and-half
  • 1 cup (4 ounces) grated Swiss or Gruyere cheese
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