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Scalloped Potatoes

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A simple and creamy casserole of thinly sliced potatoes layered in a rich cream sauce with melting cheddar and sautéed onions and garlic.

Ingredients

Scale
  • 4 large potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 cup cheddar cheese, grated
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Melt the butter in a skillet over medium heat. Add the chopped onion and minced garlic, and cook until the onion softens and becomes translucent, about 4 to 5 minutes.
  3. In a large bowl, combine the heavy cream with a generous pinch of salt and some freshly ground black pepper. Whisk to combine.
  4. Grease a baking dish with butter or nonstick spray. Arrange half of the thinly sliced potatoes in an even layer, pressing them lightly.
  5. Pour half of the cream mixture over the potatoes, then sprinkle half of the grated cheddar evenly. Scatter half of the sautéed onion and garlic mixture.
  6. Add the remaining potato slices in a second layer and pour the rest of the cream over the top. Finish with the remaining cheese and onions.
  7. Cover the dish tightly with aluminum foil and bake for about 45 minutes.
  8. Remove the foil and bake for an additional 15 to 20 minutes, until the top is golden, bubbling, and the potatoes are tender when pierced with a fork.
  9. Let the casserole rest for 10 minutes to set slightly before serving. Garnish with chopped fresh parsley if desired.

Notes

Yukon Gold or russet potatoes both work well; Yukon Gold gives a creamier texture while russet yields fluffier layers. If making a lighter version, refer to variations in the recipe.

Nutrition

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