Cheesy Scalloped Potatoes 🧀🥔

Posted by by Sara 1 year Ago 231 Views

Ingredients:

  • 2 pounds russet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 1/2 cups shredded cheddar cheese (sharp or mild, based on preference)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1/2 teaspoon dried thyme (optional, for extra flavor)
  • 1/4 teaspoon ground nutmeg (optional, for a warm, subtle flavor)
  • 1 tablespoon fresh parsley (chopped, for garnish)

Instructions:

Prepare the potatoes:

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Prep the potatoes: Peel the potatoes and slice them into 1/8-inch thick rounds. A mandoline slicer works great for this step to ensure even slices.

Make the cheese sauce:

  1. Sauté garlic: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  2. Create the sauce: Add the heavy cream and whole milk to the saucepan, stirring to combine. Bring the mixture to a simmer over medium heat, but do not let it boil. Stir occasionally.
  3. Add cheese: Gradually stir in the shredded cheddar cheese and grated Parmesan. Continue to cook, stirring until the cheese is melted and the sauce is smooth. Season with salt, pepper, thyme, and nutmeg. Taste and adjust seasoning as needed.

Assemble the scalloped potatoes:

  1. Layer the potatoes: Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping. Pour a portion of the cheese sauce over the potatoes, ensuring they are covered. Repeat the layers until all the potatoes and sauce are used up. End with a layer of cheese sauce on top.
  2. Cover the dish: Cover the baking dish tightly with aluminum foil.

Bake the potatoes:

  1. Bake: Place the covered dish in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork, and the top is golden and bubbly.

Serve:

  1. Garnish and enjoy: Once baked, remove the scalloped potatoes from the oven and let them rest for 5-10 minutes before serving. Garnish with chopped fresh parsley for a pop of color and extra flavor.

Tips:

  • For a crispy top: To get a golden, crispy top, you can sprinkle extra shredded cheese on top during the last 10 minutes of baking.
  • Make ahead: You can assemble the scalloped potatoes a day in advance. Just cover and refrigerate until you’re ready to bake. Add a few extra minutes to the baking time if baking from cold.
  • Potato variety: Russet potatoes work best for this dish as they become tender and absorb the sauce well. However, Yukon Golds can be used for a creamier texture.
  • Add-ins: For extra flavor, try adding cooked bacon, sautéed onions, or herbs like rosemary to the layers of potatoes.

Nutrition (per serving, makes about 8 servings):

  • Calories: 300
  • Protein: 7g
  • Fat: 20g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 600mg