Our Test Kitchen's new favorite potato recipe. One taste of this savory, cheesy, and herbaceous scalloped russet potato recipe and you'll see what all of the fuss is about.

Gruyere and Prosciutto Scalloped Potatoes

Preheat oven to 400 degrees. Spray a 3-quart baking dish with nonstick spray; set aside. Combine cheeses in a large bowl; reserve 1/2 cup for topping.

Melt butter in a medium saucepan over medium heat. Cook shallots and garlic in hot butter until softened. Stir in cream, cheese mixture, thyme, and salt. Cook over low heat until cheese has melted, stirring occasionally.

Place half of the potatoes in prepared dish. Top with half of the sauce. Repeat layers. Sprinkle reserved cheese over top. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more or until potatoes are tender. Let stand for 10 minutes before serving.

Serve topped with crispy prosciutto and, if desired, fried sage leaves.