Description
Learn how to make the ultimate scalloped potatoes—creamy, cheesy, and irresistibly rich. This foolproof recipe delivers perfect golden layers and restaurant-quality flavor every time.
Ingredients
Scale
- 2 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups heavy cream or whipping cream
- 1 tbsp vegetable shortening or unsalted butter
- 3 lbs Russet or Yukon Gold potatoes (about 6–8 medium potatoes)
- 3 cloves garlic, minced
- 1 tsp salt
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and position rack in the middle.
- Peel potatoes and slice into 1/8-inch thick rounds using a mandoline slicer for even cooking.
- In a saucepan, melt shortening or butter over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Stir in heavy cream, salt, and pepper; heat until just boiling, then remove from heat.
- Grease a 9×13-inch baking dish. Layer half the potatoes, pour over half the cream mixture, and sprinkle with half the cheeses. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake another 25–35 minutes, until golden brown and potatoes are tender.
- Let rest for 5–10 minutes before serving to allow sauce to thicken.
Notes
Use Yukon Gold for firm, creamy layers or Russets for a softer texture. Try adding spinach, herbs, or sweet potatoes for a lighter, colorful variation.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg