Description
Creamy and cheesy scalloped potatoes layered to perfection, perfect for any occasion.
Ingredients
- 2 pounds russet potatoes (thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic (minced)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with unsalted butter.
- Thinly slice the russet potatoes using a mandoline or sharp knife for uniformity.
- In a medium saucepan, combine the heavy cream, whole milk, minced garlic, salt, and pepper. Gently simmer until combined.
- Layer half of the potato slices in the baking dish. Pour half the cream mixture over them and sprinkle half of each cheese on top.
- Repeat the layers with the remaining potatoes, cream, and cheese.
- Cover with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes until the top is bubbly and golden brown.
- Let cool slightly before garnishing with chopped parsley and serving.
Notes
Consider using Yukon Gold potatoes for a buttery flavor or a plant-based alternative for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American