Easy Cheesy Scalloped Potatoes (Recipe for Printing)
This classic scalloped potatoes dish pairs cheddar and parmesan for a creamy, cheesy bake. Perfect for cozy family dinners or fall gatherings. Save & click.
# What You Need:
→ Cheeses
01 -
2 cups freshly grated cheddar cheese
02 -
1 cup freshly grated parmesan cheese
→ Vegetables
03 -
3 pounds Russet or Yukon Gold potatoes
→ Dairy
04 -
2 cups heavy cream
05 -
1 tablespoon unsalted butter
→ Seasonings
06 -
3 cloves garlic, minced
07 -
1 teaspoon salt
08 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat oven to 350°F and position rack in the middle of the oven.
02 -
Grate cheddar and parmesan cheeses. Peel potatoes and slice into 1/8-inch rounds using a mandoline slicer.
03 -
Melt butter in a small saucepan over medium-high heat. Add minced garlic and cook for 30 seconds. Pour in heavy cream, add salt and pepper, and heat until just beginning to boil. Remove from heat once warmed through.
04 -
Arrange half of the sliced potatoes in an overlapping layer on the bottom of a greased 9x13-inch baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of each cheese. Repeat these layers with remaining potatoes, cream, and cheese, finishing with a cheese layer on top.
05 -
Cover the dish with aluminum foil and bake for 40 minutes. Uncover and continue baking for an additional 25 to 35 minutes, or until potatoes are tender and a toothpick inserted meets little resistance. Monitor for doneness, as oven temperatures may vary.
# Extra Tips:
01 -
Slice potatoes evenly for uniform texture; thinner slices yield softer layers.