Description
This delicious creamy scalloped potatoes recipe is a comforting classic perfect for family dinners or holiday meals. Thinly sliced potatoes are layered with a rich, seasoned cream sauce and sharp cheddar cheese, then baked to golden perfection with a tender, cheesy top. The addition of sautéed onions and garlic enhances the flavor, while fresh herbs add a fragrant touch. Easy to prepare and irresistibly tasty, this dish is sure to be a crowd-pleaser.
Ingredients
Scale
Potatoes
- 4-5 medium starchy potatoes (russets or Yukon Golds)
Cream Sauce
- 2 cups heavy cream (or half-and-half, whole milk, coconut milk, or almond milk)
- Salt, to taste
- Pepper, to taste
- Fresh thyme or rosemary (or other herbs like parsley or sage)
Other Ingredients
- 2 cups sharp cheddar cheese (or Gruyère or mozzarella)
- 1 medium onion, sliced
- 2 cloves fresh garlic, minced (or garlic powder)
- 2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure an even baking environment for the scalloped potatoes.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent the potatoes from sticking during baking.
- Slice Potatoes: Wash, peel, and slice the potatoes thinly, about 1/8 inch thick, to allow them to cook evenly and absorb the creamy sauce.
- Sauté Onions and Garlic: In a skillet over medium heat, melt 2 tablespoons of butter. Add the sliced onions and cook until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Prepare Cream Sauce: In a saucepan, combine heavy cream, salt, pepper, and fresh herbs. Warm over medium-low heat without boiling. Stir in the sautéed onions and garlic to infuse flavor into the sauce.
- Assemble Layers: In the greased baking dish, layer half of the sliced potatoes, pour half of the cream sauce over them, and sprinkle with half of the cheese. Repeat with the remaining potatoes, cream sauce, and cheese.
- Bake Covered: Cover the dish with aluminum foil and bake for 45 minutes to allow the potatoes to soften and absorb the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the scalloped potatoes rest for about 10 minutes after removing from the oven to set before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Use Gruyère or mozzarella cheese as an alternative for a different flavor profile.
- Ensure potatoes are sliced uniformly to cook evenly.
- Covering the casserole during the first part of baking helps potatoes cook through without drying out.
- Letting the dish rest after baking helps the sauce thicken slightly for easier serving.
