Description
This classic Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a rich, creamy cheese sauce made from sharp cheddar and Parmesan cheeses. Baked to golden perfection with a tender, flavorful interior and a bubbly cheesy crust, it’s a comforting side dish perfect for any occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 cups whole milk
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried thyme (optional)
Garnish
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat and prepare baking dish. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy serving.
- Sauté aromatics. In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and minced garlic and sauté for 2-3 minutes until softened and fragrant, which will enhance the flavor of the sauce.
- Make the cream sauce. Pour in the heavy cream and whole milk. Add salt, black pepper, paprika, and dried thyme (if using). Stir to combine and bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
- Add cheeses to sauce. Gradually stir in the shredded sharp cheddar and grated Parmesan cheese, stirring constantly until the cheese melts completely and the sauce becomes smooth and creamy.
- Assemble the casserole. Layer the thinly sliced potatoes in the prepared baking dish, slightly overlapping each slice to ensure even cooking. Pour a portion of the cheese sauce over the potatoes and spread it evenly. Repeat the layers, finishing with a final layer of cheese sauce on top.
- Bake covered. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes to allow the potatoes to cook through and the flavors to meld.
- Uncover and finish baking. Remove the foil and continue baking for another 20-25 minutes until the top turns golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Rest and garnish. Let the scalloped potatoes rest for 10 minutes before serving to set the sauce. Garnish with freshly chopped parsley if desired for a pop of color and freshness.
Notes
- You can substitute half-and-half for the heavy cream and milk for a lighter version, though the sauce will be less rich.
- Use a mandoline slicer for perfectly even potato slices to ensure uniform cooking.
- For a sharper flavor, increase the amount of cheddar cheese or add a bit of Gruyère.
- Make sure to cover the dish during the initial baking time to prevent the top from burning before the potatoes are cooked through.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.
