Scalloped Potatoes
Rich layers of tender potatoes and cheddar cheese in a creamy garlic sauce—perfect for holidays, potlucks, or Sunday dinner.
Equipment
- - 9x13” baking dish
- Mandoline or sharp knife
- Whisk
- - Foil
Ingredients
- 2½ lbs russet or Yukon gold potatoes
- 3 tbsp butter
- ½ onion chopped
- 3 garlic cloves minced
- 3 tbsp flour
- 2½ cups heavy cream
- 1 tsp salt
- ½ tsp pepper
- 1 tsp thyme
- ½ tsp cayenne optional
- 3 cups shredded cheddar cheese
- 1 tbsp chopped chives or parsley
Instructions
- Preheat oven to 375°F. Grease 9x13" dish.
- Slice potatoes ⅛"–¼" thick.
- Sauté onions and garlic in butter. Stir in flour.
- Slowly add cream, then seasonings and 2 cups cheese.
- Layer potatoes, sauce, and cheese in dish. Repeat.
- Cover and bake 40 minutes.
- Uncover, top with cheese, bake 20–25 minutes.
- Cool slightly, garnish, and serve warm.
Notes
Substitute with Gruyère, mozzarella, or Parmesan
Add ham or bacon for a heartier dish
Use cornstarch to make it gluten-free