Description
Scalloped potatoes are undoubtedly a crowd-pleaser and a perfect addition to any meal. Their rich, creamy texture paired with the cheesy goodness creates a dish that’s hard to resist.
Ingredients
Scale
- 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
- Start by preheating your oven to 375°F (190°C). This step is crucial as it ensures that your scalloped potatoes cook evenly. While the oven warms up, grease your 9×13-inch baking dish thoroughly with butter to prevent sticking.
- Next, peel your potatoes. After peeling, slice them into even rounds about ⅛ inch thick. The uniformity of the slices ensures that they cook evenly and results in a tender texture throughout. If you wish, you can soak the slices in water for about 30 minutes to remove excess starch, which can help to achieve a creamier consistency. Once soaked, drain and pat them dry with a paper towel.
- Grab a medium saucepan and melt the butter over medium heat. Toss in the finely chopped onion, cooking them for about 2 to 3 minutes until they become fragrant and translucent. Next, add your minced garlic and sauté for an additional minute. Pour in the heavy cream, milk, salt, pepper, and paprika (if you’re using it). Stir well and allow the mixture to come to a gentle simmer, letting it thicken slightly for 3 to 5 minutes.
- Now it’s time to layer! In your greased baking dish, start by laying down the first layer of potato slices, slightly overlapping each piece for even coverage. Then, drizzle some of the creamy sauce over the potatoes, followed by a generous sprinkle of both cheddar and Parmesan cheese. Repeat this layering process until all your potatoes and sauce are used, finishing with a layer of cheese on top for that delightful golden crust.
- Cover the baking dish with aluminum foil and bake for 40 minutes. After this initial cooking period, remove the foil to allow the top to crisp up. Continue baking for an additional 25 to 30 minutes. You’ll know the scalloped potatoes are done when they are tender and the top has turned a beautiful golden brown.
- Let your scalloped potatoes rest for about 5 to 10 minutes after taking them out of the oven. This allows the layers to set slightly, making serving easier. Before serving, garnish with freshly chopped chives or parsley for an extra touch of color and flavor.
Notes
Ensure that your potatoes are fresh and free of blemishes for the best flavor and texture. Adjust the cream-to-milk ratio to control the richness of the sauce.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
Nutrition
- Calories: 400 per serving
- Sodium: 600 mg
- Protein: 10 g