Description
This Easy Cheesy Scalloped Potatoes recipe combines thinly sliced Russet or Yukon Gold potatoes with a rich, creamy mixture of garlic-infused heavy cream and two delicious cheeses: sharp cheddar and parmesan. Baked to golden perfection, these scalloped potatoes offer a comforting, cheesy side dish that’s perfect for family dinners or holiday gatherings.
Ingredients
Scale
Cheese
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes
- 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced (1/8″ or 3 mm thickness)
Other Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
- Grate Cheese and Slice Potatoes: While the oven heats, grate the cheddar and parmesan cheeses separately. Peel the potatoes and slice them uniformly into 1/8 inch (3 mm) slices using a mandoline slicer for best results.
- Make Cream Mixture: In a small saucepan over medium-high heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, add salt and pepper, and stir occasionally as it warms. When the mixture just begins to boil, remove it from heat to prevent curdling.
- Layer Potatoes and Cheese: Grease a 9×13 inch baking dish. Arrange half of the potato slices, slightly overlapping, on the bottom of the dish. Pour half of the cream mixture evenly over the potatoes, then sprinkle half of each cheese on top.
- Repeat Layers: Add the remaining potato slices as a second layer, pour the remaining cream mixture over them, and top with the remaining cheddar and parmesan cheese, ensuring a cheesy top layer.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 40 minutes to allow the potatoes to start cooking through and the flavors to meld.
- Bake Uncovered and Check Doneness: Remove the foil and bake for an additional 25-35 minutes, or until a toothpick slides easily into the potatoes without resistance and the top is golden and bubbly. Adjust baking time if your oven runs hot.
- Rest Before Serving: Let the scalloped potatoes rest for 5-10 minutes after removing from the oven. This helps the dish set, making it easier to serve.
Notes
- Serves 6-10 people depending on portion size and accompanying dishes.
- Using a mandoline slicer is recommended for uniformly thin potato slices and faster prep; always use a protective glove for safety.
- Place the baking dish on a baking sheet to catch any spills or splatters during baking to keep your oven clean.
- For more tips, including make-ahead instructions and step-by-step photos, refer to the original blog post.
Nutrition
- Serving Size: 1/10 of recipe (~200g)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg
