Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Russet or Yukon Gold potatoes baked in a creamy garlic-infused sauce layered with sharp cheddar and parmesan cheeses. Baked to golden perfection, this classic comfort food is rich, indulgent, and perfect as a hearty side dish for any occasion.
Ingredients
Scale
Cheeses
- 2 cups freshly grated cheddar cheese
- 1 cup freshly grated parmesan cheese
Potatoes and Aromatics
- 3 pounds Russet or Yukon Gold potatoes, peeled and thinly sliced (1/8″ or 3 mm)
- 3 cloves garlic, minced
- 1 tablespoon butter
Dairy and Seasoning
- 2 cups heavy/whipping cream
- 1 teaspoon salt
- Pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even cooking.
- Prepare Ingredients: Grate the cheddar and parmesan cheeses fresh. Peel the potatoes and use a mandoline slicer to cut them into thin 1/8 inch (3 mm) slices for uniform cooking and texture.
- Make the Cream Sauce: In a small saucepan, melt the butter over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, add salt and pepper, and warm the mixture, stirring occasionally. Bring it just to a boil then remove from heat to avoid curdling.
- Assemble the Layers: Grease a 9×13 inch baking dish. Arrange half of the potato slices in an even layer on the bottom (overlapping is fine). Pour half of the cream sauce evenly over the potatoes. Sprinkle half of each cheese (cheddar and parmesan) on top. Repeat the layering with the remaining potatoes, cream sauce, and cheeses, finishing with cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 40 minutes. This helps the potatoes cook through gently while retaining moisture.
- Bake Uncovered to Brown: Remove the foil and continue baking for an additional 25-35 minutes or until the potatoes are tender when pierced with a toothpick and the cheese on top is bubbly and golden brown. Watch closely as oven temperatures can vary.
- Rest Before Serving: Let the scalloped potatoes sit for 5-10 minutes after removing from the oven to allow the sauce to thicken and the dish to set, making it easier to serve.
Notes
- Use a mandoline slicer or very sharp knife for uniformly thin potato slices for even cooking.
- Russet potatoes provide a fluffy texture while Yukon Golds add a buttery flavor—either works well in this recipe.
- Adjust the cream and cheese quantities slightly if you prefer it saucier or cheesier.
- Covering the dish during the first bake prevents the top from burning before the potatoes are fully cooked.
- Letting the dish rest before serving improves slicing and flavor development.
