Description
Creamy, cheesy, and perfectly seasoned, these homemade scalloped potatoes are a comforting side dish that pairs well with just about anything. Thinly sliced potatoes are baked in a rich cream sauce, making for a dish that’s as indulgent as it is delicious.
Ingredients
For the Scalloped Potatoes:
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4 large russet potatoes (about 2 lbs), peeled and thinly sliced
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2 tablespoons unsalted butter
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 ½ cups heavy cream
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1 ½ cups whole milk
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon ground thyme (optional)
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1 ½ cups shredded sharp cheddar cheese
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1 cup grated Parmesan cheese
For Topping:
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1 tablespoon unsalted butter, melted
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½ cup breadcrumbs (optional, for a crispy topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a small amount of butter or non-stick cooking spray to prevent the potatoes from sticking while baking.
Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. A mandoline slicer makes this process quick and ensures uniform slices. Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the other ingredients.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is melted, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant. Be careful not to burn the garlic.
After the onion and garlic are cooked, add the heavy cream and whole milk to the saucepan. Stir in the salt, black pepper, and thyme (if using). Bring the mixture to a simmer over medium heat, stirring occasionally. Once it starts to simmer, reduce the heat to low and let it cook for 2-3 minutes, allowing the flavors to meld together.
Remove the saucepan from the heat and set aside. Start layering the sliced potatoes in the prepared baking dish. Arrange the first layer of potatoes in an even, flat layer. Pour a portion of the cream sauce over the potatoes, making sure the sauce covers them evenly. Sprinkle about ½ cup of shredded cheddar cheese and 1/4 cup of grated Parmesan cheese over the potatoes.
Continue layering the potatoes, cream sauce, and cheese until all the potatoes are used up. Be sure to end with a layer of cheese on top for a nice, golden finish.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes. This initial baking time allows the potatoes to soften and begin to cook through.
After 45 minutes, remove the foil and check for doneness. The potatoes should be tender when pierced with a fork. If they’re not quite done, cover the dish again and return it to the oven for an additional 10-15 minutes. Once the potatoes are tender, sprinkle the top with the remaining shredded cheddar and Parmesan cheeses.
If you’re using breadcrumbs, sprinkle them over the top along with the melted butter for an added crunch. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly and the breadcrumbs are crispy.
Once the scalloped potatoes are done, remove the baking dish from the oven and let it rest for about 5 minutes before serving. This allows the sauce to set and makes it easier to slice and serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 280-300 kcal
- Fat: 16-18g
- Carbohydrates: 30-35g
- Protein: 6-8g