Description
Creamy layers of cheesy garlic scalloped potatoes deliver comfort and indulgence in every single bite. Hearty potatoes nestled with sharp cheddar and aromatic garlic create a side dish you’ll crave at family gatherings and holiday meals.
Ingredients
Scale
Potatoes:
- 2 kg / 4.4 lbs russet potatoes
- 1 kg / 2.2 lbs yukon gold potatoes
Dairy and Cheese:
- 500 ml / 2 cups heavy cream
- 250 ml / 1 cup whole milk
- 250 g / 2 cups shredded cheddar cheese
- 150 g / 1.5 cups shredded gruyère cheese
- 100 g / 1 cup grated parmesan cheese
- 100 g / 0.5 cup unsalted butter
Seasonings and Aromatics:
- 6 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 0.5 tsp nutmeg
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a large rectangular baking dish with butter to prevent sticking.
- Carefully slice russet and yukon gold potatoes into uniform thin rounds, approximately 1/8-inch thick, using a sharp mandoline or knife for consistent thickness.
- Mince garlic cloves finely, releasing their aromatic oils and preparing them for infusing the cream mixture with intense flavor.
- In a large saucepan, melt butter over medium heat, then add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
- Pour heavy cream and whole milk into the garlic-butter mixture, stirring gently to combine and create a rich, creamy base.
- Add salt, black pepper, dried thyme, and nutmeg to the cream mixture, whisking thoroughly to distribute seasonings evenly.
- Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping each round to create an even, compact layer.
- Sprinkle a generous mixture of cheddar, gruyère, and parmesan cheeses over the first potato layer, ensuring even coverage.
- Pour half of the seasoned cream mixture over the first cheese and potato layer, allowing liquid to seep between potato slices.
- Repeat layering process with remaining potatoes, cheese, and cream mixture, ensuring top layer is completely covered.
- Cover the baking dish with aluminum foil and bake for 45 minutes, preventing excessive browning.
- Remove foil and continue baking for an additional 30-35 minutes until potatoes are tender and top is golden brown and crispy.
- Remove from oven and let the scalloped potatoes rest for 15 minutes, allowing the dish to set and absorb remaining liquid.
- Serve hot, garnishing with fresh herbs if desired, and enjoy the rich, creamy, and cheesy potato casserole.
Notes
- Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
- Use a sharp mandoline or careful knife skills to achieve thin, precise potato rounds without compromising safety.
- Experiment with cheese combinations by swapping or mixing different varieties like gouda, fontina, or swiss for unique flavor profiles.
- Make this dish gluten-free by ensuring all cheese and dairy products are certified gluten-free, perfect for those with dietary restrictions.
- Create a lighter version by substituting heavy cream with half-and-half or whole milk, reducing overall calorie content without sacrificing creaminess.
- Prevent burning by covering with foil during initial baking and monitoring browning in the final stage of cooking.
- Enhance flavor by infusing garlic butter mixture with fresh herbs like rosemary or thyme for added depth and aromatic complexity.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 105 mg