Description
Creamy scalloped potatoes are the ultimate comfort food, featuring layers of tender russet potatoes enveloped in a rich, cheesy sauce. Perfect for gatherings or cozy dinners, this recipe combines heavy cream and sharp cheddar for an indulgent dish that will have everyone asking for seconds. With its golden crust and velvety texture, these scalloped potatoes are not just a side; they’re an experience to savor.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley (optional), for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the potatoes by washing, peeling, and slicing them thinly (about 1/8 inch).
- In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant.
- Pour in the heavy cream while stirring continuously; then gradually add the shredded cheddar until melted. Season with salt and pepper.
- Grease a baking dish with butter. Layer the sliced potatoes with spoonfuls of the creamy sauce until all ingredients are used up. Finish with additional cheese on top.
- Cover with foil and bake for 45 minutes. Remove foil during the last 15 minutes to achieve a golden crust.
- Let cool slightly before serving; garnish with fresh parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg
Keywords: For added flavor, experiment with different cheeses like Gruyère or add herbs such as thyme or rosemary. Store leftovers in an airtight container in the fridge for up to three days and reheat in the oven at 350°F for about 20 minutes.