Easy Scrumptious Cheesy Scalloped Potatoes
A creamy, cheesy side dish made with layers of thinly sliced potatoes, cheese, and a rich cream sauce, perfect for family dinners and holiday meals.
Ingredients
Potato layers
- 4 large large potatoes, thinly sliced Russet or Yukon Golds are ideal.
Cream mixture
- 2 cups shredded cheese (cheddar or your choice) For a richer flavor, consider a mix of cheeses.
- 1 cup heavy cream Low-fat milk can be used as a substitute, but the dish won't be as creamy.
- 1 cup milk You can use low-fat milk.
- 2 tablespoons butter For greasing and flavor.
- 2 cloves garlic, minced For added fragrance.
- to taste Salt and pepper Adjust based on preference.
- to taste Chopped parsley for garnish Optional for serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant.
- Stir in heavy cream and milk; season with salt and pepper. Bring to a simmer.
- In a greased baking dish, layer half of the sliced potatoes, followed by half of the cheese. Repeat with remaining potatoes and cheese.
- Pour the cream mixture over the layered potatoes, ensuring they are covered.
Baking
- Bake for 45-60 minutes or until the potatoes are tender and the top is golden and bubbly.
- Let cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
These scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months. Reheat before serving. Thinly slicing the potatoes ensures even cooking.