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Best Scalloped Potatoes

Delight in the creamy comfort of these layered scalloped potatoes, enveloped in a rich cheese sauce—a perfect side dish for any meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 4 large russet potatoes, peeled and sliced thinly Choose russet potatoes for their high starch content.
  • 1 cup heavy cream For a rich, creamy sauce.
  • 1 cup milk Whole milk works best.
  • 1 ½ cups shredded sharp cheddar cheese Grate your own cheese for better flavor.
For the aromatics
  • 2 tablespoons unsalted butter For sautéing the onions and garlic.
  • 1 small onion, finely chopped Sauté until translucent.
  • 2 cloves garlic, minced Cook until fragrant.
For seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika (optional) Adds flavor and color.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your baking dish with a little butter.
  2. Peel and slice the russet potatoes thinly (about 1/8 inch thick) for even cooking.
Cooking Aromatics
  1. In a medium saucepan over medium heat, melt the butter and sauté the chopped onion until translucent (about 3-4 minutes).
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
Making the Cream Sauce
  1. Pour in the heavy cream and milk into the saucepan, stirring well.
  2. Season with salt, pepper, and paprika (if using), and bring the mixture to a gentle simmer before removing it from the heat.
Layering and Baking
  1. In your greased baking dish, layer the sliced potatoes, followed by a sprinkle of shredded cheddar cheese.
  2. Pour a little of the cream sauce over top and repeat the layers until all potatoes and sauce are used, finishing with a layer of cheese.
  3. Cover with aluminum foil (shiny side down) and bake for 45 minutes.
  4. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden brown and bubbly.
Serving
  1. Let the scalloped potatoes sit for about 10 minutes before serving to allow layers to set.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and heat at 350°F (175°C) for about 20 minutes.