Let’s Get Cooking!
Preheat your oven to 350°F (175°C). Peel and thinly slice the potatoes. Rinse and pat dry to remove excess starch.
Melt butter in a saucepan over medium heat. Sauté the onion and garlic until fragrant and translucent. Stir in the heavy cream and bring to a simmer.
Layer half the potatoes in a greased baking dish, overlapping slightly. Sprinkle with half the cheese, then drizzle with some of the cream mixture. Repeat with remaining potatoes, cheese, and cream.
Season with salt and pepper. Cover with foil and bake for 40 minutes. Remove foil and bake another 20 minutes, or until golden brown and tender.
Flavor Tweaks!
- Cheesy Bacon Scalloped Potatoes: Crumble 6 cooked, crispy bacon slices over each layer for extra smoky flavor.
- Herb-infused Scalloped Potatoes: Add fresh thyme, rosemary, or parsley between layers for an aromatic twist.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Prepare the dish completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when reheating.
Can I use different potatoes?
Yukon Gold or red potatoes work well, but cooking times may need adjusting.
Can I use a lighter cream?
You can substitute with whole milk or half-and-half, but the dish will be less rich and creamy. Adjust baking time as needed.
Enjoy!
These scalloped potatoes are more than just a side dish – they’re a symbol of comfort and tradition. We hope they become a family favorite in your home, too!
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