Scalloped potatoes are creamy, cheesy, and oh-so-comforting! Layers of thin potato slices baked in a rich sauce make for a warm and hearty dish perfect for family dinners.
If you’ve ever struggled to make your veggies exciting, this recipe is the answer! I love serving scalloped potatoes with a side of roasted chicken—pure joy on a plate!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These are my go-to for scalloped potatoes! Their creamy texture and sweetness cook perfectly. If you can’t find Yukon Gold, Russet potatoes are a good substitute, but they can be a bit starchier.
Heavy Cream or Whole Milk: Heavy cream gives a rich, decadent flavor. If you’re watching calories, you can use whole milk or a mix of milk and cream to lighten it up. Almond or oat milk can also work, though they may alter the flavor a bit.
Cheddar Cheese: Sharp white cheddar adds wonderful flavor. If you want a different taste, try Gruyère or mozzarella. And for a vegan version, nutritional yeast can give a cheesy flavor too!
How Can I Get Perfectly Cooked Potatoes?
The key to tender potatoes is slicing them thin and evenly. A mandoline slicer can help achieve consistent thickness. Here’s how to layer them for even cooking:
- Start with a layer of potatoes, followed by cream. This prevents them from drying out.
- Make sure the final layer is cream and cheese to protect the top layer of potatoes.
- Don’t skip the aluminum foil at first! It traps steam and helps cook them through.
- Remove the foil towards the end for that nice, golden crust.
Enjoy your scalloped potatoes—trust me, they will be a hit at the table!
Scalloped Potatoes Recipe
Ingredients You’ll Need:
For The Dish:
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
- 3 cups heavy cream or whole milk
- 3 cloves garlic, minced
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 2 cups shredded sharp white cheddar cheese (optional)
- 3 tablespoons unsalted butter
- Fresh parsley or thyme, chopped for garnish
How Much Time Will You Need?
This scalloped potatoes recipe takes about 15 minutes to prep and 1 hour and 15 minutes to bake, making it a total of 1 hour and 30 minutes. Perfect for that cozy family dinner!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). Take a 9×13-inch baking dish and butter it generously to prevent sticking. This is where all the deliciousness will happen!
2. Make the Cream Mixture:
In a medium saucepan over medium heat, combine the heavy cream (or milk), minced garlic, salt, black pepper, and thyme. Stir the mixture occasionally until it’s just starting to simmer. This will infuse the flavors into the cream.
3. Layer the Potatoes:
Now, it’s time to assemble! Arrange a single layer of the thinly sliced potatoes at the bottom of your prepared baking dish. Pour a small amount of the warm cream mixture over the first layer of potatoes. If you’d like extra cheesy goodness, sprinkle some shredded cheddar cheese on top too!
4. Repeat the Layers:
Continue layering the potatoes, the cream mixture, and the cheese (if using) until all ingredients are used. Make sure to finish with a nice layer of the cream mixture and sprinkle any remaining cheese on top for a bubbly crust!
5. Add Butter:
To enhance the richness, dot the surface with small pieces of butter. This adds a beautiful richness as the dish bakes!
6. Bake:
Cover the dish tightly with aluminum foil. Bake in your preheated oven for 45 minutes. This helps the potatoes cook through. After 45 minutes, carefully remove the foil and continue baking for an additional 30-40 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Cool and Garnish:
Once the scalloped potatoes are done baking, let them cool for about 10 minutes to set. Before serving, garnish with freshly chopped parsley or thyme for a pop of color and extra flavor!
Enjoy this creamy, cheesy deliciousness as a side for roast meats or as a comforting vegetarian main dish! Your family will definitely be asking for seconds!
Can I Use Different Types of Potatoes?
Yes, you can! While Yukon Gold potatoes give a creamy texture, Russet potatoes work well too. Just remember that they might become a bit starchier, so slice them thinly for even cooking.
Can I Make This Recipe Lighter?
Absolutely! You can substitute the heavy cream with whole milk or a combination of low-fat milk and cream. For a non-dairy option, almond or oat milk can be used, but it will slightly change the flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven-safe dish and warm in the oven at 350°F (175°C) until heated through, or microwave until warm.
Can I Prepare This Ahead of Time?
Yes! You can assemble the dish up to a day in advance. Just cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven.
