Description
Scalloped potatoes are a creamy, cheesy side dish made from thinly sliced potatoes baked in a velvety sauce. This dish features layers of tender potatoes and a rich sauce made from heavy cream, milk, and a blend of cheeses. The top crisps up beautifully, giving you that irresistible golden, cheesy crust. Perfect for family gatherings, holiday meals, or as a comforting weeknight dinner.
Ingredients
2 pounds potatoes (Yukon Gold or Russet are best)
2 cups heavy cream
1 cup whole milk
2 tablespoons butter (for greasing the dish and sautéing)
1 medium onion, finely chopped (optional)
2 cloves garlic, minced
1 ½ cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika (optional)
Fresh chives or parsley (for garnish)
Instructions
1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch casserole or baking dish.
2. Peel and slice the potatoes into even rounds, about ⅛ inch thick. Optionally, soak the slices in water to remove excess starch, then drain well.
3. In a saucepan, melt butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
4. Add the heavy cream, milk, salt, pepper, and paprika (if using). Stir and bring to a gentle simmer for 3-5 minutes until slightly thickened.
5. Layer the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour some of the sauce over the potatoes and sprinkle with a bit of both cheddar and Parmesan cheese. Repeat this process until all potatoes are layered and sauce and cheese are used up.
6. Top with the remaining cheese and cover with foil. Bake for 40 minutes, then remove the foil and bake for another 25-30 minutes until the potatoes are tender and the top is golden.
7. Let the scalloped potatoes rest for 5-10 minutes before serving. Garnish with fresh herbs.
Notes
You can substitute heavy cream with whole milk, half-and-half, or a plant-based cream for a lighter option.
Scalloped potatoes can be stored in the refrigerator for up to 4 days and can be frozen for 2-3 months.
Feel free to experiment with different cheeses like Gruyère, mozzarella, or fontina.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of the dish
- Calories: 350-400
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: scalloped potatoes, creamy potatoes, cheesy potatoes, baked potatoes