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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes That Melt in Your Mouth

These Cheesy Scalloped Potatoes offer creamy, comforting layers of flavor, perfect for dinner gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheese Mixture
  • 2 cups Freshly Grated Cheddar Cheese Try Gouda for a twist.
  • 1 cup Freshly Grated Parmesan Cheese Substitute with Pecorino Romano for a stronger kick.
For the Potatoes
  • 3 pounds Russet or Yukon Gold Potatoes Yukon Gold offers a buttery flavor.
For Cooking
  • 4 tablespoons Butter Use olive oil for a dairy-free option.
  • 2 cloves Garlic (minced) Adjust according to your preference.
  • 2 cups Heavy/Whipping Cream Opt for half-and-half for a lighter option.
For Seasoning
  • 1 teaspoon Salt Adjust based on cheese saltiness.
  • 1 teaspoon Pepper Use freshly cracked pepper for best flavor.

Equipment

  • Oven
  • mandoline slicer
  • Baking Dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a greased 9x13 baking dish.
  2. Peel and slice the potatoes into 1/8" thick rounds and keep them in cold water.
  3. In a medium saucepan, melt butter, add minced garlic, then add cream and season to warm through.
  4. Layer half of the potatoes, half of the cream mix and half of the cheese in the baking dish.
  5. Repeat with remaining potato slices, cream mix, and cheese.
  6. Cover with foil and bake for 40 minutes.
  7. Remove foil and bake for an additional 25-35 minutes until golden and bubbly.
  8. Let rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For uniform cooking, use a mandoline slicer. Store leftovers in an airtight container for up to 3 days or freeze for 2 months. Reheat in the oven at 350°F.

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