Easy Cheesy Scalloped Potatoes Recipe
This Easy Cheesy Scalloped Potatoes recipe combines tender, thinly sliced Russet or Yukon Gold potatoes with a rich, creamy sauce made from garlic-infused heavy cream and a blend of sharp cheddar and parmesan cheeses. Baked to golden perfection, this comforting side dish is perfect for holiday dinners or any meal that calls for indulgent, cheesy potatoes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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)
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and position the rack in the middle to ensure even baking.
- Prepare the ingredients. Grate the cheddar and parmesan cheeses freshly. Peel the potatoes and use a mandoline slicer to cut them into thin, 1/8 inch (3 mm) slices for even cooking and layering.
- Make the 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 stir in salt and pepper. Heat the mixture until it just starts to boil, then remove it from heat to prevent curdling.
- Assemble the casserole. Grease a 9×13-inch baking dish. Layer half of the potato slices evenly on the bottom. Pour half of the cream sauce over the potatoes, then sprinkle half of each cheese on top. Repeat these layers with the remaining potatoes, cream mixture, and cheeses, finishing with a cheese layer on top.
- Bake covered. Cover the baking dish with foil and bake for 40 minutes. This allows the potatoes to soften and the flavors to meld.
- Bake uncovered. Remove the foil and continue baking for another 25 to 35 minutes until the top is golden brown and a toothpick inserted into the potatoes slides in easily, indicating they are tender.
- Rest before serving. Let the scalloped potatoes sit for 5 to 10 minutes after baking to set and cool slightly, enhancing the flavor and making it easier to serve.
Notes
- Using a mandoline slicer ensures thin, uniform potato slices for even cooking.
- Feel free to adjust salt and pepper according to your taste.
- For a lighter version, substitute half-and-half for heavy cream, though the texture will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- If you prefer a crispier top, broil the dish for 2-3 minutes after baking but watch carefully to prevent burning.
