Description
This Easy Cheesy Scalloped Potatoes recipe features tender slices of Russet or Yukon Gold potatoes baked in a rich, garlicky cream sauce and layered with freshly grated cheddar and parmesan cheeses. Perfectly baked until bubbly and golden, it’s a comforting side dish suitable for family dinners or holiday gatherings.
Ingredients
Cheese
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes
- 3 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8″ (3 mm) thick
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 move the oven rack to the middle position to ensure even baking.
- Prepare Ingredients: Grate both the cheddar and parmesan cheeses. Peel the potatoes and slice them into 1/8 inch (3 mm) thick slices using a mandoline slicer or a sharp knife for uniform cooking.
- 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, then season with salt and pepper. Stir occasionally as the mixture heats and bring it just to a boil. Remove from heat promptly to avoid curdling.
- Layer Potatoes and Cheese: Grease a 9×13-inch baking dish. Arrange half of the sliced potatoes evenly at the bottom of the dish, slightly overlapping. Pour half of the cream sauce over the potatoes, then sprinkle half of each cheese over the top. Repeat with another layer of potatoes, cream, and cheeses, finishing with a generous layer of cheese on top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 40 minutes. This steams the potatoes and allows flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 25 to 35 minutes until the top is golden and bubbly, and a toothpick inserted into the potatoes slides in easily without resistance. Check earlier if your oven tends to run hot.
- Rest Before Serving: Allow the scalloped potatoes to rest for 5 to 10 minutes after removing from the oven to let the sauce thicken and set, making it easier to serve.
Notes
- Use a mandoline slicer for evenly thin potatoes to ensure uniform cooking.
- Let the dish rest after baking to avoid a watery consistency when served.
- For a lighter version, you may substitute half-and-half for heavy cream but expect a less creamy texture.
- Season the cream sauce well as it provides the primary flavor to the dish.
- Covering the dish during the initial baking helps cook the potatoes through without drying out the top layer.
