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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes
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Creamy Scalloped Potatoes is a quick and easy comfort side dish featuring thinly sliced potatoes baked in a rich, velvety cream sauce with sharp cheddar cheese. This classic recipe yields tender, cheesy potatoes with a golden crust, perfect for family dinners or special occasions. Customizable and kid-friendly, it pairs well with meats and vegetables, delivering satisfying creamy comfort food.

Ingredients

Scale

Potatoes

  • 4 to 5 medium Yukon Gold or Russet potatoes, peeled (optional) and thinly sliced

Cream Sauce

  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, finely minced
  • 1/2 medium onion, finely chopped (optional)
  • 2 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Cheese

  • 1 1/2 cups sharp cheddar cheese, shredded (preferably freshly shredded)
  • Optional: 1/2 cup Gruyère cheese, shredded (for extra depth)

Instructions

  1. Prepare the Potatoes: Peel the potatoes if desired and use a mandoline slicer or a sharp knife to slice them thinly and evenly. This ensures even cooking and perfect tenderness.
  2. Make the Cream Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and finely chopped onion and sauté until fragrant and translucent, about 3-4 minutes. Stir in the flour and cook for about 1 minute to form a roux and remove any raw flour taste. Gradually whisk in the heavy cream, stirring constantly until the mixture gently simmers and thickens into a smooth, velvety sauce. Season with salt and pepper. Remove from heat and stir in half of the shredded cheese until melted and glossy.
  3. Layer the Potatoes: Grease a baking dish well. Arrange a layer of sliced potatoes at the bottom. Pour a portion of the cream sauce over the potatoes, then sprinkle some shredded cheese. Repeat layering potatoes, sauce, and cheese until all ingredients are used, finishing with the remaining cheese on top for a golden crust.
  4. Bake to Perfection: Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbly and golden brown. Let the dish rest for about 10 minutes before serving to allow the sauce to set and the flavors to meld.

Notes

  • Slice potatoes evenly to ensure uniform cooking and tender texture.
  • Do not skip making the roux; it thickens the sauce and gives a creamy, shiny texture.
  • Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
  • Let the dish rest after baking to help it set and hold shape.
  • Bake covered initially to retain moisture and uncover at the end for a golden crust.
  • For a gluten-free version, substitute flour with cornstarch or a gluten-free flour blend.
  • Customize with herbs like thyme or rosemary, or add cooked ham or bacon for extra flavor.
  • Substitute heavy cream with cashew cream or coconut milk for a dairy-free alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze unbaked assembled dish for up to 2 months; thaw overnight before baking.
  • Reheat gently in the oven at 325°F (160°C), covered with foil to avoid drying.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, cheesy potatoes, baked potatoes, comfort food, side dish

Find it online: https://ninagourmet.com/creamy-scalloped-potatoes/