We were having friends over for dinner the night before Thanksgiving and I was served a ham and scalloped potatoes. I found a lighter recipe for scalloped potatoes in one of my favorite cookbooks, The Best Light Recipe by the Editor’s of Cook’s Illustrated. This recipe was fairly easy to make, especially if you have a mandolin slicer! The cream cheese made the dish extra creamy and delicious. We all enjoyed these potatoes and they paired nicely with the baked ham.
Preheat the oven to 450 degrees. Coat an 8×8 baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 7 minutes, or until tender. Add the minced garlic, thyme, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the milk, bay leaf, and potatoes then bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 10-12, minutes.
Discard bay leaf. Whisk the cornstarch and water together then add to the pot and bring to a simmer. Add the cream cheese and two tablespoons of Parmesan, being careful not to break up the potatoes. Taste and re-season with sea salt and freshly cracked pepper, if needed. Pour the mixture into the prepared baking dish then sprinkle with the remaining parmesan cheese.
Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely fork tender and the top is golden brown, about 10-15 minutes longer. Let cool for 10 minutes before serving. Enjoy.