Creamy Scalloped Potatoes
User Reviews
5
Creamy Scalloped Potatoes
Description
This Creamy Scalloped Potatoes recipe highlights Yukon Gold potatoes thinly sliced and baked in a savory cream sauce enriched with sautéed onions, garlic, and shredded cheese. The use of heavy cream and butter creates a luscious sauce that thickens before baking, ensuring each potato slice is coated with a rich texture. The inclusion of rosemary lends a subtle herbal note to balance the creamy richness.
The baking process, covered with foil at 400°F, gently cooks the potatoes through while allowing steam to develop inside the dish. This results in tender slices that meld with the cheese and cream for a smooth, dense bite. The cheese sprinkled on top browns slightly to give a pleasing savory crust.
These scalloped potatoes can be served as a hearty side dish alongside proteins like roasted chicken or pork, or alongside steamed greens for a more vegetable-forward meal. The versatility also makes it suitable for holiday meals or cozy dinners.
For best results, use evenly sliced potatoes about 1/8 inch thick using a mandoline or sharp knife to promote uniform cooking. Covering the dish with foil during baking helps prevent the top from drying while the potatoes soften. Yukon Gold or red potatoes maintain their shape better throughout baking than some waxier varieties.
Ingredients
- 3 lbs potato peeled and sliced into 1/8" thick slices, Yukon gold variety
- 5 Tablespoon butter
- ½ yellow onion chopped, large
- 4-6 garlic minced, cloves
- 2 cups heavy whipping cream
- 2 cups cheese shredded
- 1 teaspoon rosemary
- salt
- black pepper
Instructions
- Preheat oven to 400F.
- Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and sauce for 30 seconds until fragrant. Pour in the heavy whipping cream and whisk until combined. Add salt and black pepper, 1 tsp rosemary and whisk until combined. Continue cooking for about 4 more minutes until the sauce thickens. Remove from heat and set aside.
- Grease a round baking dish (or a 9x13-inch baking dish) with the remaining 1 Tbsp butter. Layer half of the sliced potatoes in an even layer in the dish and season with salt and black pepper. Top with half of the cream sauce, and sprinkle evenly 1 1/2 cup shredded Parmesan cheese. Again, top evenly with the remaining sliced potatoes and season them with salt and black pepper. Top with the remaining cream sauce and sprinkle the remaining 1/2 cup of cheese. Sprinkle with a little bit of rosemary on top.
- Cover dish with aluminum foil and bake at 400 F for about 30 minutes. Then, uncover the dish and bake for additional 20-25 minutes or until the potatoes are fork tender. If they are starting to brown too fast, cover dish with a foil. Serve warm.
Notes
- Use Yukon Gold or red potatoes for slices that retain shape after baking.
- Slice potatoes uniformly, about 1/8 inch thick, using a mandoline or sharp knife for even cooking.
- Cover the baking dish with aluminum foil to keep moisture in during baking.
- Bake the dish slowly to allow the cream sauce to thicken and potatoes to properly cook through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 98mg | 33% |
| Sodium | 223mg | 9% |
| Potassium | 627mg | 13% |
| Fiber | 3g | 12% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 192mg | 19% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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