Description
A rich and creamy cheesy scalloped potatoes recipe perfect for your Christmas dinner. Layers of thinly sliced potatoes baked in a luscious blend of cream, milk, and melted cheese, seasoned with aromatic onion and garlic powders. This dish offers a comforting and flavorful side to elevate your holiday feast.
Ingredients
Scale
Potatoes
- 1 kg potatoes, thinly sliced
Cheese
- 1 cup shredded mozzarella
- 3/4 cup shredded cheddar
Dairy and Sauce
- 1 cup cream
- 1.5 cups milk
- 2 tablespoons melted butter
- 2 tablespoons flour
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Garnish
- Parsley or dill, chopped
Instructions
- Prepare the Potatoes: Peel and thinly slice the potatoes evenly to ensure consistent cooking. Set aside.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux and cook for about a minute until lightly golden. Gradually whisk in the cream and milk, stirring constantly to avoid lumps.
- Season the Sauce: Add the onion powder, garlic powder, salt, and black pepper to the sauce. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Add Cheese: Remove the sauce from heat and stir in the shredded mozzarella and cheddar until melted and smooth.
- Layer the Dish: Preheat the oven to 180°C (350°F). In a baking dish, arrange a layer of sliced potatoes, then pour a portion of the cheese sauce over them. Repeat layering until all potatoes and sauce are used, finishing with cheese sauce on top.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Let the scalloped potatoes rest for about 5 minutes. Garnish with freshly chopped parsley or dill before serving to add color and freshness.
Notes
- Use uniform slices of potatoes for even cooking.
- For a richer flavor, substitute half the milk with heavy cream.
- Covering the dish while baking prevents drying out and helps potatoes cook through.
- You can prepare the dish ahead of time and refrigerate it before baking; just add extra baking time if baking from cold.
- Substitute cheddar with Gruyere for a nutty flavor variation.
- Ensure the sauce is thick enough to coat the potatoes but not too thick to be gloopy.
