Homemade Scalloped Potatoes
Creamy and savory homemade scalloped potatoes, perfect as a comforting side dish.
Ingredients
Main ingredients
- 2 pounds potatoes, thinly sliced Yukon Gold or russet potatoes work best.
- 1 cup heavy cream
- 1 cup milk Use low-fat milk for a healthier version.
- 2 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (e.g., cheddar or Gruyere) Mix different types of cheese for unique flavors.
- 2 tablespoons fresh parsley, chopped (optional) For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, melt butter over medium heat and sauté the onion and garlic until translucent.
- In a bowl, mix the heavy cream, milk, salt, and pepper.
- In a greased baking dish, layer half of the sliced potatoes, then half of the sautéed onion and garlic mixture, and half of the cheese.
- Pour half of the cream mixture over the layers.
- Repeat the layering with the remaining ingredients.
Baking
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let cool slightly before serving, and sprinkle with fresh parsley if desired.
Notes
To store leftovers, let the scalloped potatoes cool completely. Place them in an airtight container and store them in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave when you're ready to eat.