Description
This Cheesy Scalloped Potatoes recipe is a creamy, savory casserole featuring thinly sliced russet or Idaho potatoes simmered in a garlic-infused onion cream sauce, layered with sharp cheddar and parmesan cheeses, then baked to a golden bubbly perfection. Perfect as a comforting side dish for any meal, it combines tender potatoes with flavorful herbs and a rich cheese blend for an irresistible family favorite.
Ingredients
Potatoes and Aromatics
- 5 medium-large russet or Idaho potatoes, peeled and sliced 1/8-1/4 inch thick
- 1 large onion, diced
- 2 tablespoons garlic, minced
Cheeses
- 2 cups cheddar cheese, shredded (to taste)
- 1 cup parmesan cheese, grated or shredded (to taste)
- ½ cup parmesan cheese (for topping, more or less to taste)
- ½ cup cheddar cheese (for topping, more or less to taste)
Liquids and Fats
- ½ cup chicken broth
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Seasonings
- 1 tablespoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Slice Potatoes: Slice your peeled potatoes to between 1/8 and 1/4 inch thick. Rinse the slices thoroughly and set them aside.
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the casserole later.
- Sauté Aromatics: Melt the unsalted butter in a large pot over medium heat. Add the diced onion and cook until it becomes tender, stirring occasionally for about 5 minutes. Then, add the minced garlic, dried thyme, salt, and black pepper, stirring to combine and release their flavors.
- Simmer Potatoes: Add the sliced potatoes to the pot along with the chicken broth and heavy cream. Cover the pot, reduce the heat to medium-low, and let it simmer until the potatoes are almost tender, approximately 10 minutes.
- Add Cheeses: Remove the pot from heat or transfer the potato mixture into a bowl off the heat. Gently fold in the shredded cheddar and parmesan cheese until evenly distributed throughout the dish. Taste and adjust seasoning with additional salt or pepper if desired.
- Assemble in Baking Dish: Transfer the cheesy potato mixture into a 9x13 inch baking dish or similar sized casserole dish. Press the contents into an even layer. Evenly sprinkle the remaining cheddar cheese over the top, followed by the parmesan cheese.
- Bake: Bake in the preheated oven until the cream bubbles around the edges and the top cheese turns golden brown, about 15 minutes. Use the broiler briefly if you want to brown the cheese further to your liking. After baking, allow the dish to rest for 10 minutes before serving.
- Check Doneness: Since baking times may vary depending on potato slice thickness, test the tenderness by poking the dish with a knife or fork. Once the potatoes are tender and cheese melted to your preference, your scalloped potatoes are ready to enjoy.
Notes
- Baking time varies depending on how thinly potatoes are sliced; adjust accordingly.
- Use a sharp knife or mandoline to slice potatoes evenly for uniform cooking.
- For extra crispy cheese topping, broil for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- To make it vegetarian, use vegetable broth instead of chicken broth.
