Here’s a classic recipe for Scalloped Potatoes that’s rich, creamy, and loaded with cheesy goodness—perfect for a holiday dinner or any occasion where you want a comforting side dish.
Ingredients:
- 4-5 medium potatoes (Yukon Gold or Russet work well)
- 2 tablespoons unsalted butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups heavy cream (or half-and-half for a lighter option)
- 1 cup shredded sharp cheddar cheese (or a mix of cheddar and Gruyère for extra flavor)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme (or fresh thyme, if available)
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional, for color and flavor)
- Fresh parsley, chopped (optional, for garnish)
Directions:
1. Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the potatoes:
- Peel the potatoes if you prefer, or leave the skins on for a rustic texture. Slice the potatoes into thin, even slices (about 1/8 inch thick). You can use a mandoline slicer for uniform slices if you have one.
3. Sauté the onion and garlic:
- In a saucepan, melt the butter over medium heat. Add the sliced onion and cook for 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the cream sauce:
- Stir in the heavy cream, and bring the mixture to a simmer over medium heat. Add the thyme, salt, and pepper.
- Let it simmer for about 2-3 minutes, stirring occasionally, to combine the flavors. Remove from heat.
- Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and smooth.
5. Assemble the scalloped potatoes:
- Arrange a layer of sliced potatoes at the bottom of the prepared baking dish. Season lightly with salt, pepper, and a sprinkle of paprika (if using).
- Pour a third of the cream mixture over the potatoes, spreading it evenly.
- Repeat the layers, continuing with the potatoes, seasoning, and cream mixture, until all the potatoes are used.
6. Bake the potatoes:
- Cover the dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
- After 45 minutes, remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
7. Serve:
- Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Tips:
- For a richer flavor, you can add a bit of grated garlic or a dash of nutmeg to the cream sauce.
- To add a crispy topping, sprinkle some extra cheese on top during the last 10 minutes of baking, or even some breadcrumbs.
- You can prepare the dish in advance, and then bake it just before serving. If you’re doing this, allow extra time for it to bake through.
These Scalloped Potatoes are indulgent, creamy, and perfect for a cozy meal. Enjoy!