Description
Cheesy Scalloped Potatoes are a classic, comforting side dish perfect for holiday gatherings. Thinly sliced potatoes are layered with a fragrant garlic cream sauce and a blend of cheddar and Parmesan cheeses, then baked until golden and bubbly, resulting in a velvety, melt-in-your-mouth experience that’s sure to impress at any festive table.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced (about â…›-inch thick)
Sauce and Seasonings
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 cups heavy cream or half-and-half
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- ½ tsp paprika (for color and extra flavor)
Cheese
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking.
- Make the Cream Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the heavy cream, salt, black pepper, and thyme. Heat gently until the mixture is warm but do not allow it to boil.
- Layer the Potatoes and Cheese: Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish, overlapping slightly. Sprinkle half of the shredded cheddar and grated Parmesan evenly over the potatoes.
- Add Remaining Potatoes and Pour Sauce: Layer the remaining potatoes on top evenly, then pour the warmed cream sauce over them. Sprinkle the remaining cheddar and Parmesan cheese over the top, followed by a dash of paprika for color and extra flavor.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. This allows the potatoes to begin cooking and the sauce to thicken.
- Bake Uncovered Until Golden: Remove the foil and continue baking for an additional 20 to 25 minutes until the top is golden brown and the sauce is bubbling.
- Rest Before Serving: Let the scalloped potatoes rest for 10 minutes outside the oven before slicing. This resting time helps the sauce thicken further and makes serving easier.
Notes
- Using Yukon Gold potatoes provides a creamier texture, but Russet potatoes also work well.
- Slice potatoes uniformly (about â…›-inch thick) for even cooking.
- You can substitute half-and-half for heavy cream for a lighter option, though the dish will be less rich.
- Fresh thyme adds brightness, but dried thyme is a convenient substitute.
- To save time, use a mandoline slicer for perfect potato slices.
- Leftovers can be refrigerated for up to 3 days and reheated covered to retain moisture.
