Description
Cheesy Scalloped Potatoes is a classic comfort food dish featuring thinly sliced russet potatoes baked in a creamy, cheesy sauce made from sharp cheddar, Parmesan, and a flavorful blend of spices. This rich and savory casserole is perfect as a hearty side for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried thyme (optional)
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or use a non-stick spray to prevent sticking.
- Sauté Onions and Garlic: In a large saucepan over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until they soften and become fragrant.
- Create Cream Sauce: Pour in the heavy cream and whole milk to the saucepan. Add salt, black pepper, paprika, and dried thyme. Stir well to combine all ingredients, then bring the mixture to a gentle simmer, stirring occasionally to ensure the flavors meld and the mixture heats through.
- Add Cheese to Sauce: Gradually add the shredded sharp cheddar and grated Parmesan cheese, stirring constantly until the cheese melts completely and the sauce becomes smooth and creamy.
- Layer Potatoes and Sauce: Arrange a layer of thinly sliced potatoes in the prepared baking dish, slightly overlapping each slice. Pour some of the cheese sauce over the potatoes, spreading it evenly. Continue layering potatoes and sauce, finishing with a final layer of cheese sauce on top.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes. This step will brown the top of the dish, creating a golden crust and ensuring the potatoes are tender when pierced with a fork.
- Rest and Garnish: Allow the scalloped potatoes to rest for 10 minutes after baking to set. Garnish with fresh chopped parsley if desired before serving.
Notes
- For thinner or faster cooking, slice the potatoes as thin as possible.
- You can substitute half-and-half for the whole milk and heavy cream mixture to reduce richness slightly.
- Optional spices like paprika and thyme enhance flavor but can be omitted.
- Letting the dish rest before serving helps the sauce thicken and improves slicing.
- Use sharp cheddar for a more intense cheese flavor, or substitute with Gruyère or a mild cheddar for variation.
- This dish pairs well with roasted meats or green vegetable sides.
