Scalloped potatoes are a classic, comforting dish that’s perfect for family dinners or special occasions. Here’s a detailed recipe that serves about 6 people:
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 cups sharp cheddar cheese, shredded
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Potatoes: Peel and slice the russet potatoes into thin, even rounds. To ensure uniform cooking, try to keep the slices about the same thickness. Rinse the slices in cold water and pat them dry with a paper towel to remove excess starch.
- Cook the Onions and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for about 2 minutes to eliminate the raw flour taste. Gradually whisk in the milk and heavy cream, making sure to keep the mixture smooth. Bring the mixture to a simmer, stirring frequently, until it thickens slightly, about 5 minutes. Season with salt, pepper, nutmeg, and thyme.
- Layer the Potatoes: Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Arrange a layer of potato slices in the bottom of the dish, slightly overlapping them. Pour a portion of the sauce over the potatoes and sprinkle with a layer of cheddar cheese. Repeat the layering process, finishing with a layer of sauce and a generous topping of shredded cheddar cheese.
- Add Parmesan and Bake: Sprinkle the grated Parmesan cheese over the top of the final layer of cheddar cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Finish Baking: After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. If you prefer a more crispy top, you can broil the dish for an additional 2-3 minutes, but watch closely to avoid burning.
- Let it Rest: Remove the scalloped potatoes from the oven and let them rest for about 10 minutes before serving. This allows the sauce to set and makes serving easier.
- Garnish and Serve: Garnish with chopped fresh parsley for a pop of color and added freshness. Serve the scalloped potatoes as a hearty side dish alongside your favorite main courses.
Enjoy your creamy, cheesy, and perfectly baked scalloped potatoes! They make an excellent addition to any meal and are sure to be a hit at your dinner table.
