Scalloped Potatoes
Creamy, cheesy scalloped potatoes layered with tender russet slices, rich cream, garlic, and melted cheddar, baked until golden and bubbling. A comforting oven-baked classic that delivers soft, velvety layers with a perfectly golden top.
Ingredients
Scale
- 1.5 kilograms Russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 180 degrees Celsius and lightly grease a 9×13 inch baking dish with butter.
- In a large bowl, combine heavy cream, whole milk, melted butter, minced garlic, salt, and black pepper. Mix well.
- Arrange a single layer of sliced potatoes in the baking dish, slightly overlapping.
- Pour some of the cream mixture over the potatoes and sprinkle shredded cheddar cheese. Repeat layering until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 25 minutes, or until golden brown and fork tender.
- Let rest for 10 minutes, garnish with chopped parsley, then serve.
Notes
- Use evenly sliced potatoes to ensure consistent cooking.
- Allow the dish to rest before serving so layers set properly.
- If the top browns too quickly, loosely cover with foil.
- Freshly shredded cheese melts more smoothly than pre-shredded varieties.
Find it online: https://tastyze.com/scalloped-potatoes/