Description
Creamy Scalloped Potatoes are a rich and indulgent comfort food that elevates any meal. With layers of tender potatoes enveloped in a velvety cream sauce, this dish is sure to impress.
Ingredients
Scale
- 2 pounds russet potatoes
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or rosemary
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the russet potatoes and slice them into thin, even rounds (about 1/8 inch thick) using a mandoline or sharp knife.
- In a large skillet, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a large mixing bowl, combine the heavy cream, salt, black pepper, and fresh herbs. Whisk until well blended.
- In your baking dish, layer the sliced potatoes, spreading some of the sautéed onion and garlic mixture between the layers. Pour a portion of the cream mixture over each layer, ensuring the potatoes are well coated. Repeat until all potatoes are layered, finishing with a final layer of cream on top.
- Sprinkle the shredded sharp cheddar cheese generously over the top layer. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes or until the top is golden brown and the potatoes are tender.
- Let the scalloped potatoes sit for about 10-15 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 1 hour 15 mins
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 60 mg
Keywords: Feel free to adjust the cheese to your taste; mix different varieties for a unique flavor. You can also use dairy-free options like coconut milk or almond milk in place of heavy cream.