Scalloped Potatoes Recipe
User Reviews
4.7
Scalloped Potatoes Recipe
Description
This scalloped potato dish uses peeled russet potatoes cut into thin slices cooked gently in a blend of heavy cream, whole milk, butter, sautéed onions and garlic, and fresh thyme and bay leaf. The simmering step softens the potatoes while allowing flavors to meld. After removing the herbs, the mixture is transferred to a baking dish topped with shredded cheddar cheese and baked until the sauce thickens and bubbles, and the cheese develops a golden crust.
The finished dish features tender potato slices enriched by the creamy, herb-infused sauce and a melted cheese layer that adds tang and richness. The texture is both smooth from the sauce and slightly crisp on top from baking.
Scalloped Potatoes pair well with roasted meats or vegetables. The recipe offers make-ahead options such as preparing the mixture or the whole dish up to two days in advance and reheating before serving. It can also be frozen (without the cheese) for up to a month, with instructions to bake the cheese topping after thawing.
Ingredients
- 2 tablespoons butter unsalted
- 1 small onion minced
- 2 cloves garlic minced
- 3 cups heavy cream
- 1 cup milk whole
- 4 prigs thyme fresh
- 2 bay leaf
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 4 pounds russet potato peeled and cut into 1/8-inch-thick slices
- 1½ cups cheddar cheese about 6 ounces, shredded
Instructions
- Heat oven to 400 degrees F. Grease a 9x13-inch baking dish.
- Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes, gently stirring occasionally to ensure the potatoes don't stick to the bottom of the pot.
- Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to the prepared baking dish and sprinkle with cheese. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 30 minutes. Allow to sit for 10 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Use a mandoline or food processor to slice potatoes evenly for uniform cooking.
- Russet potatoes are recommended for their structure, though Yukon Gold can be substituted with some softness.
- Swap cheddar with your favorite cheeses if preferred.
- Make ahead by assembling steps and refrigerating up to two days before baking.
- Fully prepare and refrigerate then reheat by baking at 350°F for 25-30 minutes until heated through.
- To freeze, bake partially without cheese until potatoes are al dente, cool, cover tightly, freeze up to one month, then thaw, add cheese, and finish baking at 400°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 124mg | 41% |
| Sodium | 618mg | 26% |
| Potassium | 869mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1348IU | 27% |
| Vitamin C | 12mg | 13% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
