Indulge in the irresistible comfort of these creamy scalloped potatoes—a perfect side dish for any family meal, holiday gathering, or dinner party. Thinly sliced potatoes are layered with a luxurious, cheesy cream sauce and baked to golden perfection. This recipe combines rich flavors and a velvety texture, making it an unforgettable crowd-pleaser. Simple to prepare and impossible to resist, these scalloped potatoes are destined to become your go-to side dish!
Ingredients
For the Potatoes:
- 2 pounds (about 4-5 large) russet or Yukon Gold potatoes, peeled and thinly sliced (1/8-inch thick)
- 1 medium yellow onion, thinly sliced (optional)
- 2 cups shredded sharp cheddar cheese (or a mix of Gruyère and cheddar for extra flavor)
- 1/4 cup grated Parmesan cheese
For the Creamy Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream (or whole milk for a lighter version)
- 1 cup low-sodium chicken or vegetable broth
- 2-3 cloves garlic, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for depth of flavor)
- 1/2 teaspoon dried thyme or rosemary (optional garnish)
Instructions
1. Preheat the oven and prepare your baking dish.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the creamy sauce.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Sprinkle in the flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually pour in the heavy cream and chicken/vegetable broth while whisking constantly to prevent lumps.
- Season with salt, black pepper, and a pinch of nutmeg (if using). Let the sauce simmer for 3-4 minutes until slightly thickened. Remove the saucepan from the heat and set aside.
3. Layer the potatoes.
- Arrange half of the sliced potatoes evenly in the bottom of the prepared baking dish. Add a layer of sliced onions (optional).
- Pour half of the creamy sauce over the potatoes, spreading it evenly. Sprinkle half of the cheddar cheese on top.
- Repeat with the remaining potatoes, sauce, and cheddar cheese. Finish with a sprinkle of Parmesan cheese.
4. Bake the scalloped potatoes.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 25-30 minutes or until the potatoes are tender, the sauce is bubbly, and the top is golden brown.
5. Garnish and serve.
Let the scalloped potatoes cool for about 10 minutes before serving. Garnish with fresh thyme or rosemary for an elegant finish.