Here’s a classic and indulgent recipe for Creamy Scalloped Potatoes—perfect for holiday meals or a comforting side dish!
Ingredients:
- 3 lbs potatoes (Yukon Gold or Russet potatoes work well)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups shredded cheese (Cheddar, Gruyère, or a combination)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for extra flavor)
- 1/4 tsp dried thyme (optional)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
1. Prep the Potatoes:
- Peel and slice the potatoes into thin, even slices (about 1/8-inch thick). You can use a mandoline for uniform slices or a sharp knife.
- Place the potato slices in a large bowl of cold water to prevent browning while you prepare the sauce.
2. Make the Creamy Sauce:
- In a medium saucepan, melt butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
- Sprinkle the flour over the butter and onion mixture. Stir constantly and cook for 1-2 minutes to form a roux (this helps thicken the sauce).
- Gradually pour in the heavy cream and milk, whisking continuously to avoid lumps. Continue to cook, whisking often, until the sauce thickens slightly, about 4-5 minutes.
- Stir in the shredded cheese and continue to whisk until the cheese has fully melted and the sauce is smooth.
- Season the sauce with salt, black pepper, paprika, and dried thyme (if using). Taste and adjust seasoning if necessary.
3. Assemble the Scalloped Potatoes:
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Drain the potatoes and layer half of the potato slices in the bottom of the prepared dish.
- Pour half of the creamy cheese sauce over the first layer of potatoes.
- Repeat with another layer of potatoes and the remaining sauce, making sure the potatoes are evenly covered.
4. Bake:
- Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- If you like a crispier top, you can broil the dish for an additional 2-3 minutes, but keep an eye on it to prevent burning.
5. Serve:
- Let the scalloped potatoes rest for about 10 minutes before serving.
- Garnish with chopped fresh parsley if desired.
Tips:
- For extra richness, you can add cream cheese or a little bit of sour cream to the sauce.
- Feel free to experiment with different types of cheese. Gruyère, Parmesan, or a blend of your favorites will add great flavor.
- To make the dish ahead, assemble the potatoes and sauce, then refrigerate until you’re ready to bake. Just add an extra 10-15 minutes to the baking time if baking from cold.
These Creamy Scalloped Potatoes are rich, cheesy, and incredibly satisfying—a perfect side dish to complement any meal!
