Description
Cheesy Scalloped Potatoes are a comforting and creamy baked side dish featuring thinly sliced Yukon Gold or Russet potatoes layered with a rich garlic-infused cream sauce and a blend of cheddar and Parmesan cheeses. This recipe results in tender, flavorful potatoes with a golden, bubbling cheese crust, perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 2 lbs Yukon Gold or Russet potatoes, thinly sliced (about â…›-inch thick)
Sauce
- 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)
Cheese & Seasoning
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp paprika (for color and extra flavor)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly with butter or use a nonstick spray to prevent sticking.
- Make the Garlic Cream Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté it for about 30 seconds until fragrant but not browned. Stir in the heavy cream, salt, black pepper, and thyme. Warm the mixture gently until it’s heated through but do not let it boil to avoid curdling.
- Layer the Potatoes and Cheese: Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish, overlapping them slightly. Sprinkle half of the shredded cheddar cheese and grated Parmesan cheese over the potatoes evenly.
- Add Remaining Potatoes and Sauce: Layer the remaining potato slices evenly on top of the cheese layer. Pour the warm cream sauce evenly over the potatoes. Sprinkle the rest of the cheddar and Parmesan cheese over the top and finish with a dash of paprika for color and extra flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through and the sauce to thicken.
- Uncover and Bake Until Golden: Remove the foil and continue baking for an additional 20 to 25 minutes until the top is golden brown, bubbly, and slightly crispy.
- Rest Before Serving: Allow the scalloped potatoes to rest for 10 minutes after baking. This resting time helps the sauce set and makes the dish easier to slice and serve.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream, though the dish will be less rich.
- Use a mandoline or a sharp knife to slice potatoes uniformly for even cooking.
- Fresh thyme provides better flavor but dried thyme works well in a pinch.
- Letting the dish rest before serving helps the sauce thicken and improves cutting.
- Store leftovers tightly covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
