Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Russet or Yukon Gold potatoes baked in a creamy garlic-infused sauce layered with freshly grated cheddar and parmesan cheeses. Baked to golden bubbling perfection, it's a comforting and irresistible side dish perfect for any occasion.
Ingredients
Cheese
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes
- 3 pounds Russet or Yukon Gold potatoes
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven to ensure even baking.
- Prepare Ingredients: Grate both the cheddar and parmesan cheeses. Peel the potatoes and slice them thinly to 1/8 inch (3 mm) thickness using a mandoline slicer for consistent slices.
- Make Cream Sauce: In a small saucepan over medium-high heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stir in the salt and pepper, and warm the mixture, stirring occasionally. Bring it just to a boil, then remove from heat.
- Assemble the Dish: Grease a 9x13 inch baking dish. Arrange half of the potato slices in an overlapping layer on the bottom of the dish. Pour half of the cream sauce evenly over the potatoes, then sprinkle half of each cheese on top. Repeat with the remaining potatoes, cream sauce, and cheese, finishing with cheese as the top layer.
- Bake Covered: Cover the baking dish with foil and bake for 40 minutes. This allows the potatoes to cook through evenly and prevents the top from over-browning.
- Bake Uncovered: Remove the foil and bake for an additional 25 to 35 minutes, or until the potatoes are tender when pierced with a toothpick and the top is golden and bubbly. Check earlier if your oven tends to run hot.
- Rest Before Serving: Let the scalloped potatoes rest for 5 to 10 minutes after baking to allow the sauce to thicken and the flavors to meld before serving.
Notes
- Use a mandoline slicer for uniform potato slices to ensure even cooking.
- Be careful when removing foil near the end of baking to prevent burns from steam.
- If you prefer a richer flavor, you can use half-and-half instead of heavy cream but the sauce may be less thick.
- Leftovers can be refrigerated and reheated covered loosely in the oven or microwave.
- Feel free to add herbs like thyme or rosemary into the cream sauce for extra aroma.
