Indulge in the rich and velvety goodness of creamy scalloped potatoes, a classic side dish that pairs perfectly with any meal. Thinly sliced potatoes are baked to perfection in a luscious, garlic-infused cream sauce, layered with cheese for an irresistibly golden and bubbling crust. Whether it’s a festive holiday spread or a cozy family dinner, this recipe will steal the spotlight and have everyone coming back for seconds. Easy to make yet impressively delicious, it’s comfort food at its finest!
Ingredients:
For the Potatoes:
- 6 medium Yukon Gold or Russet potatoes, thinly sliced (about 1/8 inch thick)
- 2 cups heavy cream
- 1 cup whole milk
- 3 garlic cloves, minced
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheese Layers:
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Optional Garnish:
- 2 tablespoons chopped fresh parsley or chives
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. - Prepare the Cream Mixture:
In a saucepan, combine heavy cream, milk, garlic, nutmeg, salt, and pepper. Heat over medium heat until warm (do not boil), stirring occasionally. Remove from heat and set aside. - Layer the Potatoes:
Arrange one-third of the sliced potatoes evenly in the prepared baking dish. Pour about one-third of the cream mixture over the potatoes and sprinkle with 1/2 cup of cheddar cheese and 2 tablespoons of Parmesan cheese. Repeat the layers two more times, finishing with the remaining cheese on top. - Bake:
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly. - Rest and Serve:
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh parsley or chives for added color and flavor.