Description
Creamy Scalloped Potatoes is a classic American comfort dish featuring thinly sliced russet potatoes layered and baked in a luscious cheese sauce made with sharp cheddar, Parmesan, and cream. This rich, cheesy casserole is baked until golden and bubbly, delivering a velvety texture and deep savory flavors perfect as a hearty side dish.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
Sauce
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups grated sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings & Seasoning
- 1 teaspoon paprika
- 1 tablespoon fresh thyme leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the scalloped potatoes.
- Slice Potatoes: Peel the russet potatoes and slice them into uniform 1/8-inch thick rounds to ensure even cooking.
- Make Roux: In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, taking care not to brown it. Stir in the all-purpose flour and whisk constantly for about 2 minutes to form a smooth, golden roux.
- Prepare Sauce: Gradually whisk in the whole milk and heavy cream, stirring continuously until the mixture thickens and reaches a gentle boil. Remove from heat.
- Add Cheese and Seasonings: Stir in the grated sharp cheddar cheese, grated Parmesan, onion powder, salt, and black pepper until the cheese melts and the sauce is silky smooth.
- Layer Potatoes and Sauce: Butter a 9×13-inch baking dish. Arrange a layer of sliced potatoes on the bottom, then pour some cheesy sauce over the potatoes evenly. Repeat layering potatoes and sauce until all are used, finishing with a layer of sauce on top.
- Add Toppings: Lightly sprinkle paprika and fresh thyme leaves over the top layer to add aroma and color.
- Bake Covered: Cover the dish loosely with foil and bake for 45 minutes to allow the potatoes to cook through and the flavors to meld.
- Uncover and Brown: Remove the foil and bake an additional 20-25 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Rest Before Serving: Let the scalloped potatoes rest for 10 minutes outside the oven to thicken and reach the perfect creamy consistency before serving.
Notes
- For a richer flavor, substitute half-and-half for the whole milk or add a splash of white wine to the sauce.
- Add a savory twist by mixing in cooked bacon or caramelized onions between the layers.
- Using Yukon Gold potatoes instead of Russets can create a creamier texture.
- Mix cheeses like Gruyere or mozzarella with the cheddar for different flavor profiles.
- Leftovers reheat well; consider adding extra cheese on top and baking until crispy for a delicious remake.
