Description
Cheesy Scalloped Potatoes
Ingredients
2 lbs russet or Yukon gold potatoes, thinly sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 ½ cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded Parmesan cheese
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
Optional: Fresh thyme for garnish
Directions
Prep the potatoes: Preheat oven to 375°F (190°C). Thinly slice potatoes into even rounds and set aside.
Make the cheese sauce: In a medium saucepan, melt butter over medium heat. Stir in minced garlic and cook for 1 minute. Add flour, whisking constantly for 1-2 minutes. Gradually whisk in milk and heavy cream, cooking until thickened.
Add the cheese: Remove from heat and stir in cheddar cheese, Parmesan cheese, salt, and pepper until smooth and creamy.
Layer the dish: Grease a baking dish and arrange a layer of potatoes at the bottom. Pour a portion of the cheese sauce over the potatoes. Repeat layers until all ingredients are used, ending with cheese sauce on top.
Bake to perfection: Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes, or until the top is golden and bubbly.
Serve: Garnish with fresh thyme and serve warm as the ultimate comfort side dish!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: ~300 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for foolproof, creamy potatoes every time. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Use a mandoline slicer for perfectly even, 1/8-inch thick potato rounds; this ensures even cooking. Immediately submerge the sliced potatoes in a bowl of cold water to prevent browning while you make the sauce.
For the sauce, melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in the flour to create a roux, cooking for 90 seconds to eliminate the raw flour taste. Slowly pour in the milk and cream while whisking constantly to avoid lumps. Bring to a gentle simmer, whisking until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the cheeses, salt, and pepper until fully melted and smooth.
Drain the potatoes and pat them very dry with a clean kitchen towel—this is crucial for a non-watery sauce. Begin layering: spread a thin layer of sauce in the bottom of the dish. Add a single, even layer of potatoes, then ladle more sauce over them, ensuring each slice is coated. Repeat, finishing with a generous layer of sauce on top.
Serving Suggestions
These rich and creamy potatoes are the ultimate comfort side. They pair perfectly with a simple roasted chicken or a juicy holiday ham. For a hearty meal, serve alongside seared steak and roasted green beans or a crisp arugula salad to cut through the richness. They also make a fantastic potluck or holiday dinner contribution.
How-to Summary
Thinly slice potatoes and keep them in water. Create a creamy cheese sauce by making a roux with butter, flour, garlic, milk, and cream, then melting in cheddar and Parmesan. Layer the dried potatoes and sauce in a greased dish. Bake covered for 30 minutes, then uncovered for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I make scalloped potatoes ahead of time? Yes! Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when cooking from cold.
Can I use pre-shredded cheese? It’s not recommended. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth. Always shred your own cheese from a block.
Why are my potatoes still hard? This usually means they were sliced too thickly or the dish wasn’t covered for the initial bake, preventing them from steaming and softening properly.
Can I use half-and-half instead of heavy cream? You can, but the sauce will be slightly less rich and thick. For best results, stick with the heavy cream and whole milk combination.
How do I store and reheat leftovers? Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Common Mistakes to Avoid
- Not drying the potatoes: Wet potatoes will dilute your beautiful cheese sauce, making it watery.
- Using pre-shredded cheese: As noted, this prevents a perfectly smooth, velvety sauce.
- Uneven potato slices: Thick slices won’t cook through, while paper-thin slices may turn to mush. Aim for consistent 1/8-inch thickness.
- Rushing the roux: Cook the butter and flour for a full 90 seconds to cook out the floury taste.
- Skipping the foil cover: The initial covered bake is essential for steaming and tenderizing the potatoes.
Conclusion
Mastering homemade cheesy scalloped potatoes is about technique: even slicing, a properly made roux, and patient layering. By avoiding common pitfalls and following this detailed guide, you’ll create a decadent, crowd-pleasing side dish that far surpasses any boxed mix. The result is the ultimate in creamy, cheesy comfort food that’s sure to become a regular on your dinner table.