Description
This classic scalloped potatoes recipe features thinly sliced Russet or Yukon Gold potatoes baked in a creamy sauce made from heavy cream, milk, garlic, and cheese. The layers of potatoes, savory onions, and rich cheese are baked until golden and bubbly, creating a comforting and velvety side dish perfect for any occasion.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold potatoes, peeled and sliced evenly
Sauce
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon fresh thyme leaves (optional)
Other Ingredients
- 1 medium onion, finely chopped
- 2 cups shredded cheddar cheese (can substitute with Gruyère or Parmesan)
- Butter or cooking spray, for greasing the baking dish
Instructions
- Slice Potatoes: Peel the potatoes and slice them evenly using a mandoline slicer to ensure uniform thickness, which promotes even cooking and a creamy texture.
- Prepare Sauce: In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and optional nutmeg and thyme. Simmer over medium heat for 5-7 minutes until fragrant and well combined, stirring occasionally.
- Layer Ingredients: Grease a baking dish with butter or cooking spray. Arrange a layer of sliced potatoes evenly on the bottom. Sprinkle a portion of chopped onions over the potatoes, drizzle some of the cream sauce on top, and then add a generous layer of shredded cheese. Repeat the layering process until all ingredients are used, finishing with a thick layer of cheese on top.
- Bake Covered: Preheat your oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil and bake for 45 minutes to cook the potatoes through and meld the flavors.
- Bake Uncovered: Remove the foil and top off the dish with additional cheese. Return it to the oven and bake uncovered for another 15-20 minutes until the cheese is melted, browned, and bubbly.
- Cool and Serve: Allow the scalloped potatoes to rest for a few minutes after baking to let the sauce thicken slightly. Serve hot as a rich and comforting side dish alongside your favorite main course.
Notes
- Using a mandoline slicer helps achieve even potato slices that cook uniformly.
- Russet potatoes create a creamier texture due to their starchiness; Yukon Golds provide a buttery flavor.
- Feel free to adjust the cheese blend based on your preference; Gruyère adds a nuttier note compared to cheddar.
- Adding nutmeg or thyme to the cream sauce enhances the depth of flavor but is optional.
- Make sure to cover the dish during the initial baking to trap moisture and cook the potatoes until tender.
- Letting the dish rest before serving improves slicing and flavor melding.
