Description
This Easy Cheesy Scalloped Potatoes recipe features layers of thinly sliced Russet or Yukon Gold potatoes baked in a creamy garlic sauce with a generous mix of freshly grated cheddar and parmesan cheeses. Perfectly tender and bubbling with cheesy goodness, this classic side dish is great 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
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and place the oven rack in the middle position to ensure even baking.
- Prepare cheese and potatoes: Grate the cheddar and parmesan cheeses freshly. Peel the potatoes and use a mandoline slicer to cut them into uniform 1/8″ (3 mm) slices for even cooking.
- Make cream sauce: In a small saucepan over medium-high heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, add salt and pepper, and stir occasionally. Bring the mixture to a gentle boil, then remove from heat.
- Layer the casserole: Grease a 9×13-inch baking dish. Arrange half of the sliced potatoes evenly in the dish, slightly overlapping but not worrying about perfect arrangement. Pour half of the cream sauce over the potatoes, then sprinkle half of the cheddar and parmesan cheeses over the top. Repeat the layering with the remaining potatoes, cream sauce, and cheeses, finishing with cheese on top.
- Bake covered: Cover the baking dish tightly with foil and bake for 40 minutes to allow the potatoes to begin softening and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 25-35 minutes until the top is golden and a toothpick inserted into the potatoes slides in with little resistance, indicating tenderness.
- Rest before serving: Let the scalloped potatoes rest for 5-10 minutes out of the oven to allow the dish to set and make serving easier.
Notes
- This recipe serves 6-10 people depending on portion sizes and accompanying dishes.
- A mandoline slicer is recommended for uniform thin potato slices; always use a protective glove for safety.
- Placing the baking dish on a baking sheet is helpful to catch any spills during baking, especially with shallower dishes.
- For tips on making the dish ahead and layering instructions with photos, consult the blog post linked with the recipe.
Nutrition
- Serving Size: 1/10 of recipe (~230g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
