Description
Creamy Scalloped Potatoes
Ingredients:
For the Potatoes:
4 large russet potatoes, peeled and thinly sliced
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Fresh parsley, chopped
(for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the Potatoes:
Slice the potatoes thinly, about 1/8 inch thick. Set aside.
Make the Creamy Sauce:
In a saucepan, melt butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the heavy cream and milk to the saucepan, stirring to combine. Bring the mixture to a simmer. Stir in the shredded cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Cook for 3-4 minutes until the cheese is melted and the sauce is smooth.
Assemble the Scalloped Potatoes:
Layer the sliced potatoes evenly in the greased baking dish. Pour half of the creamy sauce over the first layer of potatoes. Add another layer of potatoes and pour the remaining sauce over the top.
Bake:
Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 30-40 minutes until the potatoes are tender and the top is golden and bubbly.
Serve:
Garnish with fresh parsley and serve hot.
These creamy scalloped potatoes are rich, cheesy, and comforting—perfect as a side dish for any meal!
Step-by-Step Guide
Follow these detailed steps for perfect scalloped potatoes every time. First, use a mandoline slicer for uniformly thin potato slices; this ensures even cooking. After slicing, you can optionally soak the potatoes in cold water for 20 minutes to remove excess starch, then pat them dry thoroughly. When making the sauce, keep the heat at medium-low to prevent the dairy from scalding. Stir constantly until the cheeses are fully melted and integrated. For assembly, create at least two distinct layers, pressing the potatoes down gently into the sauce. The initial covered bake steams the potatoes to tenderness, while the final uncovered bake creates the essential golden-brown crust.
Serving Suggestions
These rich and creamy potatoes are the ultimate comfort side dish. They pair beautifully with a simple roasted chicken or a herb-crusted pork loin. For a holiday feast, serve them alongside a glazed ham or prime rib. To balance the decadence, offer a bright, acidic side like a crisp green salad with a vinaigrette or roasted asparagus. They also make a satisfying vegetarian main course when served with a hearty lentil stew or sautéed greens.
How-to Summary
To summarize: thinly slice potatoes, create a creamy cheese sauce on the stovetop, layer potatoes and sauce in a dish, bake covered for 30 minutes, then uncovered until golden and bubbly. The key techniques are even slicing, creating a smooth sauce, and achieving the two-stage bake for perfect texture.
Frequently Asked Questions
Can I prepare 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 a different type of potato? Yukon Gold potatoes are an excellent alternative, offering a naturally buttery flavor and creamier texture that holds its shape well.
Why are my potatoes still hard after baking? This is usually due to slices that are too thick or uneven. Ensure they are no thicker than 1/8 inch. Also, confirm your oven temperature is accurate with an oven thermometer.
How can I make this recipe gluten-free? This recipe is naturally gluten-free as written. Always double-check your cheese labels to ensure no anti-caking agents containing gluten have been added.
Can I freeze scalloped potatoes? It’s not recommended. The dairy-based sauce can separate and become grainy when thawed and reheated, resulting in a less creamy texture.
Common Mistakes to Avoid
- Uneven Potato Slices: Thick slices won’t cook through, leading to a crunchy, unpleasant texture. Use a mandoline for consistency.
- Scalding the Sauce: Heating the cream and milk too quickly can cause them to curdle or scorch. Maintain a gentle simmer.
- Skipping the Foil Cover: Baking uncovered the entire time will cause the top to burn before the potatoes are tender. The foil trap is essential for steaming.
- Not Letting it Rest: Serving immediately from the oven will result in a soupy dish. Let it rest for 10-15 minutes to allow the sauce to thicken.
Conclusion
Mastering creamy scalloped potatoes is about technique: uniform slicing, a patiently made sauce, and the two-phase bake. By following this enhanced guide and avoiding common pitfalls, you’ll create a reliably decadent side dish that is sure to impress at any dinner table. The result is the ultimate comfort food—layers of tender potato enveloped in a rich, cheesy sauce with a perfectly golden top.