Cheesy Scalloped Potatoes
If you're looking for a light and healthy recipe you might want to skip this post. These delicious and decadent Cheesy Scalloped Potatoes will literally leave you speechless! You'll be amazed that just a few simple ingredients, and very little work, can turn plain boring potatoes into a heavenly experience.
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Side Dish
Cuisine American
Servings 8 servings
Calories 265 kcal
- 3 pounds Yukon gold or russet potatoes, about 4 medium size potatoes
- 2 cups heavy cream
- 1 tbsp butter
- 2 cloves minced garlic
- 1 tsp ground mustard optional
- 2 tsp fresh thyme leaves or 1 tsp dried
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups sharp cheddar cheese
- 1/2 cup grated parmesan cheese
Preheat oven to 350℉ and grease a 9×13 inch baking dish with butter or non-stick cooking spray.
Prepare potatoes by peeling and slicing them an 1/8 of inch-thick either with a mandoline or a sharp knife. Arrange half of the potatoes in your prepared baking dish. You can make nice neat rows by overlapping or just roughly toss them in. In a medium size sauce pan melt butter over medium low heat. Add garlic and cook 1-minute until fragrant. Stir in ground mustard and cook another 30-seconds. Turn the heat to low and slowly pour in heavy cream, then add thyme, salt and pepper. Bring sauce to a low simmer, stirring often. Once it starts to simmer pull it off the heat.
Pour half of the cream sauce over the first layer of potatoes along with 1 cup of sharp cheddar cheese. Add the remaining potatoes, followed by the rest of the cream sauce, remaining 1 cup of cheddar cheese, then finally top with the parmesan.
Cover baking dish tightly with foil and bake for 35-40 minutes. Remove the foil and bake another 35-40 minutes or until potatoes are tender and the top is golden brown. Allow the potatoes to rest a few minutes before serving.
Tips:
- Prevent browning on raw potatoes– Potatoes can brown pretty quickly after you’ve sliced them. You’ll want to prep some of your ingredients like the cheeses, and measuring out your sauce items before slicing the potatoes. Don’t put them in cold water to prevent browning because you need the starch from the potatoes to thicken the sauce.
- Using a mandoline– The mandoline makes preparing the potatoes much easier and faster but you don’t need to go out and buy one to enjoy this recipe. Just make sure you have a sharp knife and good slicing skills.
- Don’t boil the cream sauce– Make sure to immediately pull the cream sauce off the heat once it comes to a simmer otherwise the cream could separate.
- Add more garlic– If you want a more intense garlic flavor, add 1-2 more cloves.
- Make ahead– Follow the recipe right up until the baking time. Cover with foil and place in the refrigerator up to 1 day in advance. When ready to bake, place on the counter for 30-minutes, then bake according to the recipe instructions.
- Freezing scalloped potatoes– I do not recommend freezing this recipe as the cream sauce won’t thaw to the right consistency. The potatoes will also become watery.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
| Nutrition Facts |
| Servings: 8 |
| Amount per serving |
|
| Calories |
265 |
| % Daily Value* |
| Total Fat 20.5g |
26% |
| Saturated Fat 13.6g |
68% |
| Cholesterol 71mg |
24% |
| Sodium 5097mg |
222% |
| Total Carbohydrate 9.6g |
3% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1.2g |
|
| Protein 10.5g |
|
| Vitamin D 4mcg |
22% |
| Calcium 298mg |
23% |
| Iron 0mg |
1% |
| Potassium 49mg |
1% |
Keyword Cheddar cheese, Cheesy potatoes, Easter side dish, Fresh thyme, Heavy cream, parmesan cheese, Potato dish, Scalloped potatoes