Description
This classic Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes layered and baked in a rich, creamy cheese sauce made from sharp cheddar and Parmesan. Flavored with sautéed onions, garlic, and subtle herbs, this comforting side dish is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried thyme (optional)
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Sauté aromatics: In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic and sauté for 2-3 minutes until they become soft and fragrant.
- Create cheese sauce base: Pour in the heavy cream and whole milk, then add salt, pepper, paprika, and dried thyme. Stir to combine the ingredients and bring the mixture to a simmer, stirring occasionally until hot and well mixed.
- Add cheeses: Gradually add the shredded sharp cheddar cheese and grated Parmesan cheese into the simmering cream mixture. Stir constantly until the cheese melts completely and the sauce is smooth and creamy.
- Layer potatoes and sauce: Arrange the thinly sliced potatoes in a single layer at the bottom of the prepared baking dish, slightly overlapping the slices. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat layering the potatoes and cheese sauce, finishing with a final layer of cheese sauce on top.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through.
- Bake uncovered to brown: Remove the foil and bake uncovered for an additional 20-25 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Rest and garnish: Remove from oven and let the scalloped potatoes rest for 10 minutes to set. Garnish with freshly chopped parsley if desired before serving.
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- Russet potatoes are recommended for their starchy texture which holds well in scalloped dishes.
- For a sharper flavor, increase the amount of cheddar cheese slightly.
- If you prefer a lighter version, substitute half-and-half for the heavy cream.
- Make sure to cover the dish initially during baking to prevent the sauce from drying out.
- Potatoes can be par-cooked or blanched beforehand to reduce baking time if desired.
