Description
These creamy, cheesy scalloped potatoes are the ultimate comfort food, with layers of tender potatoes baked in a rich, velvety sauce. Perfect for family dinners or special occasions, this dish is sure to be a crowd-pleaser with its indulgent flavor and satisfying texture.
Ingredients
Units
Scale
- 2 lbs russet potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. - Prepare the Potatoes:
Peel and thinly slice the potatoes into even rounds (about ⅛-inch thick). Place the slices in a large bowl of water to prevent browning. - Sauté the Onion and Garlic:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for an additional minute until fragrant. - Make the Cream Sauce:
Add the heavy cream and milk to the saucepan with the onions and garlic. Bring to a simmer over medium heat. Stir in the shredded cheddar cheese, grated Parmesan cheese, salt, pepper, and thyme. Stir continuously until the cheese has melted and the sauce is smooth. - Assemble the Dish:
Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Pour some of the cheese sauce over the potatoes. Repeat the layers until all the potatoes and sauce are used up, making sure the final layer is covered with sauce. - Bake the Scalloped Potatoes:
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and continue baking for another 30 minutes, or until the potatoes are tender and the top is golden and bubbly. - Serve:
Let the scalloped potatoes rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
- For a richer flavor, you can use a combination of cheddar and Gruyère cheese.
- You can make this dish ahead of time and refrigerate it until you’re ready to bake. Just add an extra 10–15 minutes to the baking time.
- If the top gets too brown before the potatoes are tender, cover the dish with foil and bake until fully cooked.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 4g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg