Description
This Easy Cheesy Scalloped Potatoes recipe offers a creamy, rich, and cheesy twist on classic potato casserole. Thinly sliced russet or Yukon gold potatoes are layered with a velvety garlic cream sauce blended with sharp cheddar cheese and baked to golden perfection. Ideal as a comforting side dish for family dinners and holiday feasts.
Ingredients
Potatoes
- 2 1/2 pounds russet or Yukon gold potatoes, thinly sliced (about 40 ounces)
Sauce
- 3 Tablespoons butter (1.5 ounces)
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 1/2 cups heavy cream (20 ounces)
- 3 Tablespoons all-purpose flour (1.5 ounces)
- Salt and pepper to taste
- 1 teaspoon fresh thyme
- 1/2 teaspoon cayenne pepper (optional)
Cheese and Garnish
- 3 cups shredded sharp cheddar cheese (about 12 ounces block cheese)
- 1 Tablespoon chives, chopped (optional)
Instructions
- Prepare Potatoes: Peel the potatoes if desired, then thinly slice them into even slices about 1/8" to 1/4" thick for even cooking.
- Make the Sauce Base: In a saucepan over medium heat, melt 3 tablespoons of butter until fully melted and slightly bubbly.
- Sauté Onions: Add the chopped onions and cook for about 3 minutes, stirring occasionally until the onions become soft and translucent.
- Add Garlic and Thyme: Stir in minced garlic and fresh thyme and cook for about one minute until fragrant.
- Incorporate Flour: Sprinkle in 3 tablespoons of all-purpose flour and stir well to combine, forming a roux that will thicken the sauce.
- Add Heavy Cream: Gradually pour in the heavy cream while continuously stirring to prevent lumps from forming.
- Season the Sauce: Add salt, pepper, fresh thyme, and cayenne pepper (if using) and stir to blend all the flavors.
- Melt Cheese into Sauce: Stir in 2 cups (8 ounces) of shredded sharp cheddar cheese until fully melted and the sauce is smooth, then remove from heat.
- Prepare Baking Dish: Butter or spray a casserole dish with cooking spray to prevent sticking.
- First Potato Layer: Arrange half of the sliced potatoes evenly on the bottom of the prepared baking dish.
- First Sauce Layer: Pour half of the cheesy garlic cream sauce evenly over the potatoes.
- First Cheese Topping: Sprinkle half of the remaining shredded cheddar cheese over the sauce.
- Repeat Layers: Repeat layering potatoes, sauce, and cheese to create a second layer.
- Add Garnish Before Baking: Sprinkle chopped chives, thyme, or parsley over the top layer for added flavor and color.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil and bake in a preheated 375°F oven for 40 minutes.
- Remove Foil: Carefully remove the foil after baking.
- Add Final Cheese Layer: Sprinkle the remaining shredded sharp cheddar cheese evenly over the top of the casserole.
- Finish Baking: Bake uncovered for an additional 20 minutes or until the cheese is melted, bubbly, and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Remove from the oven and garnish with extra chopped chives, parsley, or thyme if desired before serving.
Notes
- Thin, uniform potato slices ensure even cooking and a creamy texture.
- Peeling potatoes is optional based on preference and texture desired.
- Cayenne pepper adds a subtle heat but can be omitted for a milder dish.
- This dish keeps well in the refrigerator for up to 3 days and reheats nicely.
- For a lighter version, substitute half-and-half for heavy cream, although the sauce will be less rich.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American