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Creamy Scalloped Potatoes

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A comforting and creamy scalloped potato dish, perfect for weeknight dinners or impressive side servings.

Ingredients

Scale
  • 4–5 medium-sized Russet potatoes
  • 1 medium Yellow onion
  • 2 cloves Garlic, minced
  • 2 cups Heavy cream
  • 1 cup Shredded cheddar cheese
  • 2 tablespoons Butter, for greasing and flavor
  • Salt, to taste
  • Pepper, to taste
  • Fresh thyme or rosemary, to taste

Instructions

  1. Preheat the oven to 375°F. Grease a medium baking dish with butter. Wash and peel potatoes if desired, then slice them 1/8 to 1/4 inch thick using a sharp knife or mandoline. Slice the onion thinly and mince the garlic.
  2. Warm the heavy cream in a small saucepan over low heat. Add the minced garlic and a few sprigs of thyme or a little chopped rosemary, then season lightly with salt and pepper. Heat just until the cream is warm and aromatic, do not boil.
  3. Layer half of the potato slices in the prepared dish, tucking thin onion slices between and on top. Pour a third of the warm cream over the first layer. Repeat with the remaining potatoes and onions, then pour the rest of the cream so the liquid comes just to the surface of the top layer. Scatter shredded cheddar evenly across the top and dot with the remaining butter.
  4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 20 to 30 minutes until the top is golden and the potatoes are tender when pierced with a knife. Let the casserole rest 10 minutes before serving to allow the sauce to thicken slightly.

Notes

For a lighter texture, you can swap half the heavy cream for whole milk. Try using Gruyere or a mild white cheddar for a different flavor profile.

Nutrition

Find it online: https://www.simplefamilydishes.com/deliciously-creamy-scalloped-potatoes/