Best Scalloped Potatoes are a classic comfort food dish made with thinly sliced potatoes baked in a rich, creamy sauce. This recipe delivers tender, flavorful potatoes infused with garlic, butter, and cheese, creating a golden, bubbly masterpiece. Perfect as a side dish for holiday feasts, family dinners, or special occasions, these scalloped potatoes will impress everyone at the table with their irresistible taste and texture.
Ingredients
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme (optional)
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- ½ teaspoon mustard powder (optional)
- Fresh parsley for garnish
Instructions
- Preheat the Oven – Set your oven to 375°F (190°C) and grease a baking dish with butter or non-stick spray.
- Prepare the Potatoes – Wash, peel, and slice the potatoes into thin rounds (about ⅛-inch thick) using a sharp knife or mandoline slicer.
- Make the Creamy Sauce – In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant. Add the flour and whisk continuously to create a smooth roux. Slowly pour in the milk and heavy cream, stirring constantly until thickened.
- Season the Sauce – Add salt, black pepper, onion powder, paprika, thyme, and mustard powder for enhanced flavor. Stir well to combine.
- Add the Cheese – Reduce the heat to low and mix in 1 cup of shredded cheddar cheese and Parmesan cheese, stirring until melted and smooth. Remove from heat.
- Layer the Potatoes – Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the creamy cheese sauce over the potatoes, ensuring even coverage.
- Repeat the Layers – Add the remaining potato slices and pour the rest of the cheese sauce over the top, making sure all potatoes are coated.
- Top with More Cheese – Sprinkle the remaining ½ cup of cheddar cheese evenly over the dish for a golden, cheesy crust.
- Bake to Perfection – Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for another 25-30 minutes until the top is golden and the potatoes are tender.
- Rest and Serve – Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken. Garnish with fresh parsley and serve warm.