Description
This delicious creamy scalloped potatoes recipe is a comforting classic that layers thinly sliced starchy potatoes with a rich, cheesy cream sauce infused with sautéed onions, garlic, and fresh herbs. Baked to golden perfection, this dish is an ideal side for hearty meals or a satisfying vegetarian entrée.
Ingredients
Scale
Potatoes
- 4-5 medium starchy potatoes (russets or Yukon Golds)
Cream Sauce
- 2 cups heavy cream (or half-and-half, whole milk, coconut milk, or almond milk)
- 1 medium onion, sliced
- 2 cloves fresh garlic, minced (or garlic powder)
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
- Fresh thyme or rosemary (or other herbs like parsley or sage)
Cheese
- 2 cups sharp cheddar cheese (or Gruyère or mozzarella)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the scalloped potatoes.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and ensure easy cleanup.
- Slice Potatoes: Wash and peel the potatoes, then slice them thinly, about 1/8 inch thick, for even cooking and layering.
- Sauté Onions and Garlic: In a skillet over medium heat, melt 2 tablespoons of butter. Add sliced onions and cook until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Make Cream Sauce: In a saucepan, combine heavy cream, salt, pepper, and your choice of fresh herbs. Heat over medium-low until warm but not boiling. Stir in the sautéed onions and garlic to infuse flavor into the sauce.
- Assemble the Dish: Layer half of the sliced potatoes in the greased baking dish, pour half of the cream sauce over the potatoes, then sprinkle with half of the cheese. Repeat the layering with the remaining potatoes, cream sauce, and cheese.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and the flavors to meld.
- Finish Baking Uncovered: Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the scalloped potatoes rest for about 10 minutes after baking to set the sauce before serving. This also enhances the texture and flavor.
Notes
- You can substitute heavy cream with half-and-half, whole milk, or plant-based milk alternatives like coconut or almond milk for a lighter or dairy-free version.
- For varied flavors, try different cheeses such as Gruyère for a nuttier taste or mozzarella for a milder option.
- Use fresh herbs like thyme or rosemary for aromatic flavor, or experiment with parsley or sage based on your preference.
- Make sure to slice the potatoes evenly to ensure uniform cooking.
- Letting the dish rest before serving helps the sauce thicken and improves the texture.
- Store leftovers tightly covered in the refrigerator and reheat gently for best results.
