Description
A classic comfort dish, these creamy scalloped potatoes feature thinly sliced potatoes baked in a rich, flavorful sauce. Perfect as a side for roasted meats, poultry, or a standalone indulgence. Easy to customize with cheese, herbs, or ham.
Ingredients
Scale
- 2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream (or whole milk for a lighter version)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon paprika (optional, for color)
- 1/2 cup grated Parmesan cheese (optional)
- 1 cup shredded cheddar or Gruyère cheese (optional, for a cheesy variation)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the Sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook for 30 seconds. Stir in heavy cream, salt, pepper, onion powder, and paprika. Heat until warm but not boiling.
- Assemble the Dish: Layer half the potatoes in the baking dish. Pour half the cream mixture over them. Sprinkle with half the Parmesan and cheddar/Gruyère if using. Repeat with remaining potatoes, cream, and cheese.
- Bake: Cover with foil and bake for 45 minutes. Uncover and bake another 25-30 minutes until golden brown and tender. Rest for 10 minutes before serving.
Notes
- Variations: Add bacon, ham, or fresh herbs for extra flavor.
- Storage: Refrigerate leftovers for up to 4 days. Freeze for up to 2 months.
- Reheating: Warm in a 350°F oven for 15-20 minutes or microwave in 30-second intervals.
- Make Ahead: Assemble up to 24 hours in advance and bake before serving.
- For a Crispy Top: Broil for the last 2-3 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, creamy potato bake, holiday side dish, gluten-free potatoes, baked potato casserole