Description
This Delicious Creamy Scalloped Potatoes recipe is the ultimate comfort food, featuring tender, thinly sliced potatoes baked in a rich, flavorful cream sauce blended with sautéed onions, garlic, and sharp cheddar cheese. Perfectly baked to achieve a golden, bubbling top and creamy interior, this dish is an ideal side for family dinners or special occasions.
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
- 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 the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the potatoes evenly.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent the scalloped potatoes from sticking during baking.
- Slice Potatoes: Wash and peel the potatoes, then slice them thinly, approximately 1/8 inch thick, to allow even cooking and cream absorption.
- Sauté Onions and Garlic: In a skillet, melt 2 tablespoons of butter over medium heat. Add sliced onions and cook until they become soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Prepare Cream Sauce: In a saucepan, combine the heavy cream, salt, pepper, and your choice of fresh herbs. Heat this mixture over medium-low heat until warm but avoid boiling. Stir in the sautéed onions and garlic to infuse the cream with their flavors.
- Assemble the Dish: Begin layering in the greased baking dish by placing half of the sliced potatoes. Pour half of the cream sauce over the potatoes and sprinkle half of the shredded cheese on top. Repeat these layers with the remaining potatoes, cream sauce, and cheese.
- Bake Covered: Cover the dish with aluminum foil to trap moisture and bake for 45 minutes, allowing the potatoes to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes until the top is golden brown and bubbly, and the potatoes are fork-tender.
- Rest Before Serving: Once removed from the oven, let the scalloped potatoes rest for about 10 minutes to firm up, making them easier to serve and enhancing the flavors.
Notes
- For a lighter version, substitute heavy cream with half-and-half, whole milk, or plant-based milk like coconut or almond milk.
- To enhance flavor, experiment with different cheeses such as Gruyère or mozzarella.
- You can prepare the dish a day in advance, cover it, and refrigerate before baking.
- Ensure potatoes are sliced evenly to cook uniformly.
- Fresh herbs add vibrant flavor, but dried herbs can also be used in smaller quantities.
