Easy Cheesy Scalloped Potatoes
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Resting Time
10 mins
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Total Time
55 mins
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Servings
8
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
Easy Cheesy Scalloped Potatoes
Description
Easy Cheesy Scalloped Potatoes highlights thinly sliced russets simmered in a butter-based sauce with onions, garlic, thyme, and a blend of chicken broth and cream. The addition of shredded cheddar and Parmesan cheeses melds into the sauce before transferring the mixture to a baking dish. Baking until golden and bubbling results in tender potato slices coated in a creamy, cheesy sauce with a lightly crisp top.
The texture balances between soft, nearly melting potatoes and the slightly firm, melted cheese on top. The thyme and garlic add subtle herbal and aromatic notes to the rich cream and cheese base.
Serve warm as a side to roasted meats or vegetables. It's well suited for occasions needing an indulgent potato side or to complement comfort food meals.
Potato slices should be consistent in thickness for even cooking, ideally between 1/8 and 1/4 inch. The recipe allows broiling at the end to enhance cheese browning. Choose a shallow baking dish to reduce cooking time and promote even heating.
Ingredients
- 5 med-large russet potato peeled, ⅛-1/4 inch slices, or Idaho potatoes
- 1 large onion diced
- 2 tblsp garlic minced
- 2 cups cheddar cheese to taste, shredded
- 1 cup Parmesan Cheese to taste, grated or shredded
- ½ cup chicken broth
- 1 cup heavy cream
- 3 tblsp butter unsalted
- 1 tblsp thyme dried
- 2 teaspoon salt
- 1 teaspoon black pepper
Topping
- ½ cup parmesan more or less to taste
- ½ cup cheddar cheese more or less to taste
Instructions
- Slice your potatoes to between ⅛ and ¼ inch thick. Rinse and set aside.
- Preheat your oven to 425 degrees.
- Melt butter in large pot over medium heat. Add onion and cook until tender, stirring occasionally, about 5 minutes. Add garlic, thyme, salt, and pepper. Stir. Add potatoes, chicken broth and cream.
- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.
- Dump mixture into a bowl, or just use the same pot OFF HEAT, and add cheeses and gently stir until blended. You want the cheese spread evenly throughout the dish. Taste to make sure you don't want to add more salt or pepper.
- Transfer mixture to an 9x13 inch baking dish or the equivalent. Press into an even layer. Sprinkle evenly with cheese of your choice. We always put the cheddar on first and the parmesan on top.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Broil if necessary to brown the cheese to your liking. Allow to stand or rest for 10 minutes before serving.
- NOTE: Ultimately, baking time will depend on how thinly you were able to slice your potatoes so please adjust your cooking time accordingly. Poke your potato dish with a knife or fork and once your potatoes are tender, and the cheese is melted to your liking on top, your dish is ready to eat!
Notes
- Slice potatoes evenly between 1/8 and 1/4 inch thick for consistent cooking.
- Use a shallow 9x13 inch or similar casserole dish to ensure even cooking and faster bake time.
- Test doneness by piercing potatoes with a knife or fork; it should slide in with little resistance.
- Broil briefly at the end to create a more browned and crispy cheese topping, if desired.
- Use Russet or Yukon Gold potatoes for ideal texture and starch content in scalloped potatoes.
- Grate cheese yourself for better melting and flavor compared to pre-shredded options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 1196mg | 50% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1177IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 476mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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