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–+ servings
Delicious creamy scalloped potatoes baked to perfection with cheese and herbs.

Creamy Scalloped Potatoes

These creamy scalloped potatoes are thinly sliced Yukon Gold or russet potatoes bathed in a garlicky cream sauce, topped with melted cheese, and baked until golden—perfect for any chilly night.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Potato Layer
  • 2 pounds Yukon Gold or russet potatoes, sliced very thin Use a mandoline or a sharp knife
Cream Sauce
  • 2 cups heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Salt to taste
  • Black pepper to taste
Cheese Topping
  • 1 cup shredded cheese (cheddar, Gruyere, or mild Swiss) Use your preferred cheese variety
Garnish
  • Optional: fresh herbs for garnish (chives or parsley)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Grease a baking dish while the oven warms.
  3. Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook about 30 seconds until fragrant.
  4. Pour in the heavy cream, season with salt and pepper, and bring the mixture to a gentle simmer while stirring. Remove from heat.
Assembly
  1. Arrange half of the potato slices in the bottom of the prepared dish in a single layer.
  2. Pour half of the warm cream over that first layer, making sure it seeps between the potato slices.
  3. Add the remaining potato slices on top, pressing them down gently to compact the layers.
  4. Pour the remaining cream evenly over the potatoes so the liquid nearly reaches the top of the dish.
  5. Sprinkle the shredded cheese evenly across the top for a golden, melty finish.
Baking
  1. Bake for 45 to 60 minutes, until a knife slides through the center easily and the top is golden brown.
  2. Let the casserole rest 5 to 10 minutes before serving so the cream sets slightly and the slices hold together. Garnish with fresh chives or parsley if desired.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 40gProtein: 7gFat: 15gSaturated Fat: 9gSodium: 450mgFiber: 3gSugar: 2g

Notes

Yukon Golds have thinner skins and a creamier texture; russets give a fluffier result. Gruyere adds nuttiness, cheddar brings a sharper flavor, and mild Swiss keeps things mellow. Slice potatoes uniformly for even cooking and let the dish rest after baking for best results.

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