Description
These Easy Cheesy Scalloped Potatoes are a creamy, comforting side dish perfect for any occasion. Layers of thinly sliced Russet or Yukon Gold potatoes are baked in a rich garlic-infused cream sauce with plenty of melted cheddar and parmesan cheeses, delivering a deliciously cheesy and tender texture every time.
Ingredients
Scale
Cheeses
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes
- 3 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8 inch thick
Cream Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle level to ensure even cooking.
- Prepare the potatoes and cheese: Peel the potatoes and use a mandoline slicer to cut them into uniform 1/8 inch (3 mm) slices. Grate the cheddar and parmesan cheeses finely so they melt smoothly.
- Make the cream sauce: In a small saucepan, melt the butter over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the heavy cream, then season with salt and pepper. Warm the mixture, stirring occasionally, and bring it just to a boil. Remove from heat immediately to prevent curdling.
- Layer the scalloped potatoes: Grease a 9×13 inch baking dish. Arrange half the sliced potatoes in an overlapping layer on the bottom of the dish. Pour half of the warm cream sauce evenly over the potatoes. Sprinkle half of each cheese evenly on top. Repeat with a second layer of potatoes, followed by the remaining cream sauce and cheeses, finishing with a top layer of cheese.
- Bake the potatoes: Cover the dish tightly with foil and bake for 40 minutes. Then remove the foil and continue baking uncovered for an additional 25 to 35 minutes, or until the potatoes are tender when pierced with a toothpick and the top is golden and bubbly.
- Rest before serving: Once baked, allow the scalloped potatoes to sit for 5 to 10 minutes. This resting time helps the dish set for easier serving and enhances the flavors before enjoying.
Notes
- This recipe serves 6 to 10 people depending on portion size and accompanying dishes.
- Use a mandoline slicer for quick, uniform potato slices. Always wear a protective glove when using a mandoline for safety.
- Place the baking dish on a baking sheet to catch any spills or splatters during baking to keep your oven clean.
- For more tips, step-by-step photos, and make-ahead advice, refer to the corresponding blog post or the Salt & Lavender: Everyday Essentials cookbook, chapter 8.
