Cheesy Scalloped Potatoes
Delightful cheesy scalloped potatoes, a comforting dish combining creamy goodness with cheesy layers, perfect as a side or a main dish.
Ingredients
Main Ingredients
- 4 large large potatoes, thinly sliced Choose starchy potatoes like Russets for the best texture.
- 2 cups shredded cheese (cheddar or your choice) Experiment with different types of cheese for unique flavors.
- 1 cup heavy cream Can be substituted with non-dairy alternatives.
- 1 cup milk Can be substituted with non-dairy alternatives.
- 2 tablespoons butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream and milk, then season with salt and pepper. Bring to a simmer.
Baking
- In a greased baking dish, layer sliced potatoes. Pour cream mixture over the potatoes, ensuring they are well coated.
- Sprinkle shredded cheese over the top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
Once cooled, store any leftover cheesy scalloped potatoes in an airtight container in the fridge for about 3-4 days. To reheat, place them in the oven until warmed through, or microwave them for a quick option. For an extra crispy top, broil the dish for a few minutes at the end of baking.