Creamy Scalloped Potatoes

why make this recipe

Creamy scalloped potatoes are a comforting side dish that everyone loves. They are rich, cheesy, and have a wonderful creamy texture. This dish elevates any meal, from a holiday dinner to a simple family gathering. They are easy to prepare and are sure to impress your guests!

how to make Creamy Scalloped Potatoes

Ingredients :

• 4 large potatoes, thinly sliced
• 2 cups heavy cream
• 2 cups shredded cheese (cheddar or your choice)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh thyme (optional)

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a greased baking dish, layer half of the sliced potatoes.
3. In a bowl, mix the heavy cream, minced garlic, salt, pepper, and half of the shredded cheese.
4. Pour half of this mixture over the first layer of potatoes.
5. Add the remaining potatoes and pour the rest of the cream mixture on top.
6. Sprinkle with Parmesan cheese and the remaining shredded cheese.
7. Cover with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
9. Let it sit for a few minutes before serving.

how to serve Creamy Scalloped Potatoes

Serve creamy scalloped potatoes hot as a side dish. They pair well with roasted meats, grilled chicken, or a simple green salad. You can also garnish them with fresh herbs, like thyme or parsley, for an extra touch.

how to store Creamy Scalloped Potatoes

Store any leftover creamy scalloped potatoes in an airtight container in the fridge. They can last for about 3 to 4 days. For longer storage, you can freeze them. Just make sure to let them cool completely before placing them in a freezer-safe container.

tips to make Creamy Scalloped Potatoes

• Use a mandoline slicer to get evenly sliced potatoes for even cooking.
• Mixing different types of cheese can enhance the flavor. Try adding mozzarella or gouda for a twist.
• If you prefer a lighter version, use half-and-half instead of heavy cream.

variation

You can add vegetables like spinach or mushrooms for extra nutrition and flavor. Also, adding cooked bacon or ham can give it a savory twist.

FAQs

Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes. They hold their shape well and will still taste delicious.

Can I make this dish ahead of time?
Yes, you can prepare the dish and refrigerate it before baking. Just increase the baking time if it’s cold from the fridge.

How do I know when the potatoes are done?
The potatoes should be tender when pierced with a fork and the top should be golden brown and bubbly. Enjoy your creamy scalloped potatoes!

Creamy Scalloped Potatoes

Creamy scalloped potatoes are a rich, cheesy side dish that elevate any meal with their comforting texture and flavor.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Potato Layer

• 4 large potatoes, thinly sliced

Cream Mixture

• 2 cups heavy cream
• 2 cups shredded cheese (cheddar or your choice)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh thyme (optional)

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a greased baking dish, layer half of the sliced potatoes.
3. In a bowl, mix the heavy cream, minced garlic, salt, pepper, and half of the shredded cheese.
4. Pour half of this mixture over the first layer of potatoes.
5. Add the remaining potatoes and pour the rest of the cream mixture on top.
6. Sprinkle with Parmesan cheese and the remaining shredded cheese.

Baking

1. Cover with foil and bake for 45 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
3. Let it sit for a few minutes before serving.

Notes

For best results, use a mandoline slicer for even potato slices. Mixing different types of cheese adds flavor. For a lighter version, consider using half-and-half instead of heavy cream. Leftover scalloped potatoes can be stored in an airtight container in the fridge for 3 to 4 days or frozen for longer storage.