Easy Cheesy Scalloped Potatoes Recipe
This Easy Cheesy Scalloped Potatoes recipe features layers of thinly sliced Russet or Yukon Gold potatoes baked with a creamy garlic sauce and a generous blend of freshly grated cheddar and parmesan cheeses. It's a comforting, cheesy side dish perfect for family dinners or holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheese
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes
- 3 pounds Russet or Yukon Gold potatoes
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle.
- Prepare Ingredients: Grate the cheddar and parmesan cheeses. Peel the potatoes and slice them thinly, about 1/8" (3 mm), using a mandoline slicer for uniform thickness.
- Make Cream Sauce: In a small saucepan over medium-high heat, melt the butter. Add the minced garlic and cook for approximately 30 seconds until fragrant. Pour in the heavy cream, then add salt and pepper. Stir occasionally and bring to a gentle boil, then remove from heat.
- Assemble Layers: Grease a 9x13-inch baking dish. Layer half the sliced potatoes evenly on the bottom, allowing slight overlap but no need for perfect arrangement. Pour half the cream sauce over the potatoes, then sprinkle half of each cheese evenly over the layer. Repeat with remaining potatoes, cream sauce, and cheeses, topping with cheese on the final layer.
- Bake Covered: Cover the baking dish with foil and bake for 40 minutes. This allows the potatoes to soften and the flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 25-35 minutes, or until a toothpick inserted into the potatoes slides in with little resistance and the top is golden and bubbly. Adjust baking time if your oven runs hot.
- Rest Before Serving: Let the scalloped potatoes rest for 5-10 minutes out of the oven before serving to allow the sauce to thicken and the dish to set.
Notes
- For best results, use a mandoline to ensure all potato slices are evenly thin for consistent cooking.
- Russet potatoes provide a fluffier texture while Yukon Gold give a creamier finish; choose based on your preference.
- You can prepare this dish a day ahead; refrigerate after assembling and bake before serving, adding extra bake time if baking from cold.
- Adjust seasoning with additional salt and pepper according to taste.
- Covering with foil initially helps retain moisture while baking and prevents the cheese from burning.