Scalloped potatoes are a creamy and cheesy delight! Made with layers of thinly sliced potatoes, rich cream, and gooey cheese, this dish is pure comfort food.
Who can resist that bubbling, cheesy top? I love serving it at family dinners; everyone wants seconds! Just remember to keep some handy for leftovers because they’ll vanish quickly!
Key Ingredients & Substitutions
Potatoes: Russet potatoes are ideal for scalloped potatoes due to their starchiness, which helps create a creamy texture. If russets aren’t available, Yukon Golds work well too—they bring a buttery flavor!
Heavy Cream or Whole Milk: Heavy cream gives a rich taste, but for a lighter option, go with whole milk. You can use half-and-half or a plant-based milk alternative, but keep in mind it may change the texture a bit.
Cheese: Sharp cheddar adds great flavor, but feel free to mix it up! Gouda, Monterey Jack, or even Gruyère would taste fantastic. If you’re dairy-free, look for vegan cheese options.
Herbs: I love fresh rosemary, but dried thyme works just fine. You can switch it up with dried oregano or parsley for different flavor profiles!
How Do I Get the Perfect Layering in My Scalloped Potatoes?
Layering is key for the best scalloped potatoes! Start with thin slices to ensure even cooking and a creamy texture. Here’s how to get it just right:
- Use a sharp knife or mandoline for uniformly thin slices—about 1/8 inch thick. This ensures they cook evenly.
- Arrange the potato slices in slightly overlapping rows. This not only looks nice but also allows the cream to surround every slice.
- Pour the cream mixture gently over each layer before adding cheese. This helps keep everything moist and flavorful.
The sauce should soak into the potatoes, creating a melty, delicious combination. Letting it cool slightly before serving helps it set—enjoy the creamy goodness!
Delicious Scalloped Potatoes Recipe
Ingredients You’ll Need:
For the Potato Layer:
- 4 large russet potatoes, peeled and thinly sliced
For the Creamy Mixture:
- 2 cups heavy cream or whole milk
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or fresh rosemary leaves (optional)
For the Cheese Toppings:
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 1 hour 15 minutes of baking time. You’ll have delicious, creamy scalloped potatoes ready in about 1.5 hours in total!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C). Grab a 9×13 inch baking dish and grease it with a bit of butter to prevent sticking.
2. Make the Creamy Mixture:
In a small saucepan, mix the heavy cream or milk with the minced garlic, salt, pepper, and thyme or rosemary. Warm it over medium heat until it’s hot but not boiling. Once warm, take it off the heat and set aside.
3. Layer the Potatoes:
Now it’s time to layer! Start by placing a layer of the thinly sliced potatoes at the bottom of the greased baking dish, slightly overlapping the slices for even coverage.
4. Add the Cream and Cheese:
Pour a little of the warm cream mixture over the potatoes, just enough to coat them. Then sprinkle some cheddar cheese over this layer. Repeat the layering of potatoes, cream, and cheese until all the ingredients are used, making sure the top layer has plenty of cheese.
5. Finish with Parmesan:
For the final touch, sprinkle the grated Parmesan cheese evenly on top of everything, and dot with small pieces of butter for extra richness.
6. Bake the Dish:
Cover your dish tightly with aluminum foil. Bake it in the preheated oven for 50 minutes. After that, remove the foil and bake for another 20-25 minutes until the top is golden and bubbly, and the potatoes are tender when you poke them with a fork.
7. Cool and Serve:
Once done baking, take the scalloped potatoes out of the oven and let them cool for about 5-10 minutes. This helps everything set nicely. Before serving, feel free to garnish with fresh parsley or herbs!
Enjoy your creamy, cheesy scalloped potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are great for their creaminess, Yukon Golds can also work well. They add a nice buttery flavor and hold their shape well when baked.
Can This Recipe Be Made Ahead of Time?
Yes, you can prepare the scalloped potatoes a day in advance! Assemble the dish, cover, and refrigerate it until you’re ready to bake. Just add an extra 10-15 minutes to the baking time when you cook it straight from the fridge.
How Do I Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or warm them in the oven covered with foil to keep them from drying out.
Can I Make This Dish Vegetarian?
Definitely! This recipe is already vegetarian. Just ensure that the cheese you use is vegetarian-friendly (not made with rennet). You can also add some veggies like spinach or mushrooms for extra flavor and nutrition!