Description
This Best Scalloped Potatoes recipe delivers a creamy, cheesy dish with tender layers of thinly sliced potatoes baked in a velvety sauce infused with garlic and onions. Perfectly browned on top and richly comforting, it’s an ideal side for any dinner occasion.
Ingredients
Scale
Potatoes
- 3 pounds Russet or Yukon Gold potatoes, peeled and evenly sliced
Cheese
- 2 cups shredded Cheddar cheese (or Gruyère, or Parmesan depending on preference)
Sauce
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 teaspoon nutmeg
- Optional: 1 teaspoon fresh thyme leaves
Other
- Butter or cooking spray for greasing the baking dish
Instructions
- Slice Potatoes: Peel and slice the potatoes evenly using a mandoline or sharp knife to about 1/8 inch thickness for uniform cooking and creamy texture.
- Prepare Sauce: In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, pepper, and optional nutmeg or thyme. Simmer gently 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 on the bottom, then sprinkle some sliced onions, drizzle with a portion of the cream sauce, and add a generous layer of shredded cheese. Continue layering until all ingredients are used, finishing with a cheese layer on top.
- Bake Covered: Preheat the oven to 375°F (190°C). Cover the baking dish tightly with foil and bake for 45 minutes, allowing the potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil, sprinkle more cheese on top if desired, and bake uncovered for an additional 15-20 minutes until the surface is golden brown, bubbly, and slightly crisp.
- Cool and Serve: Let the scalloped potatoes cool for a few minutes to let the sauce thicken and set. Serve hot as a delicious side dish with your favorite main courses.
Notes
- Using a mandoline ensures even thickness for uniform cooking.
- Russet potatoes give a creamier texture, but Yukon Gold works well for a buttery flavor.
- For extra richness, substitute some milk with more heavy cream.
- To add a herbaceous note, fresh thyme or a pinch of nutmeg complements the sauce beautifully.
- Allowing the dish to rest before serving helps the sauce thicken for clean slices.
- Can be prepared a day in advance and reheated covered in the oven at 350°F (175°C) until warmed through.
