Description
Cheesy Scalloped Potatoes are what happens when humble potatoes get the five-star treatment. Thinly sliced russets are baked in a rich, garlicky cream sauce with loads of melty cheese and a golden, bubbling top. It’s cozy, it’s indulgent, and it’s exactly the kind of dish that disappears the second it hits the table. Serve it for the holidays, Sunday dinner, or any time your main course needs a seriously comforting sidekick.
Ingredients
2 tablespoons butter
1 small yellow onion, finely diced
2 garlic cloves, minced
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 1/2 pounds russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or mozzarella cheese
Chopped fresh parsley, for garnish (optional)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the Sauce
In a saucepan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds. Pour in the heavy cream and milk. Season with salt, pepper, and thyme. Bring to a gentle simmer, then remove from heat.
Step 3: Layer the Potatoes
Arrange half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese. Repeat with the remaining potatoes, cream mixture, and cheese.
Step 4: Bake Until Bubbly
Cover the dish with foil and bake for 45 minutes. Then remove the foil and bake for another 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Step 5: Rest and Serve
Let the dish rest for 10–15 minutes before serving so the sauce thickens up a bit. Garnish with chopped parsley if you’re feeling fancy.
Notes
Pairs perfectly with roasted chicken, ham, steak, or pork tenderloin
Add a green veggie (like roasted Brussels sprouts or sautéed spinach) for balance
Serve with a fresh salad for contrast and crunch
- Prep Time: 20 minutes
- Cook Time: 70–75 minutes
Nutrition
- Calories: ~390 kcal per serving
- Carbohydrates: ~34g per serving
- Protein: ~9g per serving