Scalloped Cheesy Potatoes
Indulge in the comforting layers of tender potatoes and gooey cheese in this classic scalloped cheesy potatoes recipe, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 4-5 medium medium-sized russet or Yukon Gold potatoes These starchy varieties create the best texture for scalloped potatoes.
- 2 cups shredded sharp cheddar cheese For an irresistibly gooey and flavorful finish.
- 2 cups heavy cream The secret to the luscious creamy sauce; can substitute with half-and-half.
- 4 tablespoons butter Adds richness and flavor; vegan options are available.
- 2-3 cloves garlic, minced For delicious aromatic kick.
- 1 small onion, finely chopped Adds depth and sweetness.
- Salt & Pepper To taste, enhances flavors.
- Fresh herbs (optional) Chopped chives or parsley for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Peel and thinly slice the potatoes, about 1/8 inch thick. A mandoline works great for even slices.
- In a medium saucepan over medium heat, melt the butter and then add the chopped onion. Sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for additional aroma.
Building the Dish
- Stir in the heavy cream and season with salt and pepper. Bring to a gentle simmer for about 5 minutes.
- In the greased baking dish, arrange half of the sliced potatoes, pour half of the cream mixture over them, and sprinkle half of the cheese. Repeat with the remaining potatoes, cream, and cheese.
Baking
- Cover with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes or until golden and bubbly.
- Let cool for a few minutes before serving to help the layers settle.
Notes
Add proteins like cooked bacon or ham for a heartier dish. Try different cheeses like mozzarella or gouda for unique flavors. For a dairy-free version, substitute with almond or coconut cream and dairy-free cheese.