Scalloped Potatoes
A creamy, cheesy dish that is a classic comfort food perfect for family dinners and special occasions.
Ingredients
Potato Layer
- 6 medium medium potatoes, thinly sliced Ensure potatoes are sliced thinly for even cooking.
- 1 medium medium onion, thinly sliced
Cream Mixture
- 2 cups heavy cream For extra creaminess, consider using half-and-half.
- 2 tablespoons butter
- Salt and pepper to taste Salt and pepper to taste
- 1 teaspoon garlic powder Optional
- 1 teaspoon fresh herbs (such as thyme or parsley) Optional
Cheese
- 1 cup grated cheese (cheddar or your choice) Experiment with Gruyère or mozzarella for different flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a greased baking dish, layer half of the sliced potatoes and onions.
- In a saucepan, heat the heavy cream with butter, salt, pepper, and garlic powder until just warmed through.
- Pour half of the cream mixture over the layered potatoes and onions.
- Sprinkle half of the cheese on top.
Assembly
- Repeat the layers with the remaining potatoes, onions, cream mixture, and cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.
- Let it cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, place them in the oven at a low temperature until warmed through. If your scalloped potatoes are too watery, bake uncovered for a longer time to evaporate excess liquid.