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–+ servings
Delicious scalloped potatoes baked to perfection, creamy and cheesy dish

Scalloped Potatoes

A comforting and creamy casserole of thinly sliced potatoes baked in a garlic-cream sauce with melted cheese, perfect for family dinners or potlucks.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, thinly sliced Yukon Golds for creaminess or russets for fluffiness.
  • 2 cups heavy cream For a lighter version, use half-and-half with flour.
  • 2 cups shredded cheese (cheddar or Gruyère) Mix for added flavor.
  • 2 tablespoons butter For greasing the dish and sauce.
  • 2 cloves garlic, minced Infuses flavor into the creamy sauce.
  • Salt and freshly ground black pepper, to taste Season to enhance flavors.
  • Fresh parsley, chopped, for garnish For a fresh finish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch or similar baking dish with butter or nonstick spray.
  2. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for 30 to 60 seconds until fragrant, stirring to prevent browning.
  3. Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper, then remove from heat and stir in half of the shredded cheese until the sauce is smooth.
Assembly
  1. Arrange half of the potato slices in an even layer in the prepared dish. Pour half of the cream-cheese sauce over the potatoes.
  2. Add the remaining potato slices in a second layer and pour the remaining cream mixture over them, pressing gently to ensure the cream penetrates.
  3. Scatter the remaining cheese evenly on top and cover the dish tightly with foil.
Baking
  1. Bake covered for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
  2. Let the dish rest for 5 to 10 minutes before serving, then sprinkle with fresh parsley.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 30gProtein: 8gFat: 30gSaturated Fat: 18gSodium: 600mgFiber: 3gSugar: 2g

Notes

Cool leftovers within two hours and refrigerate in an airtight container for up to 3 to 4 days. Can be frozen for up to 2 months. Reheat in a 350°F oven. For make-ahead: Assemble the dish and refrigerate for up to 24 hours, adding 10 to 15 minutes to the baking time if baked from cold.

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