Best Scalloped Potatoes Recipe

Introduction

Scalloped potatoes are a comforting classic with layers of tender potatoes baked in a rich, garlicky cream sauce topped with melted cheddar and a crispy breadcrumb crust. This recipe delivers a creamy, cheesy side dish perfect for family dinners or holiday gatherings.

Ingredients

• 2 lbs Russet or Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 cups sharp cheddar cheese, grated
• 4 tbsp unsalted butter, sliced
• 1 cup panko breadcrumbs

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a medium baking dish thoroughly to prevent sticking and ensure easy serving.
2. Step 2: Wash and peel the potatoes carefully. Using a knife or mandoline, slice them into thin, even layers to ensure uniform cooking and a creamy texture.
3. Step 3: In a bowl, whisk together the heavy cream, minced garlic, salt, and pepper. This mixture will infuse the potatoes with a rich, garlicky flavor.
4. Step 4: Start by layering a portion of the sliced potatoes in the baking dish. Pour some of the cream mixture over the potatoes and sprinkle a layer of shredded cheddar cheese. Repeat this process until all potatoes, cream, and cheese are used, ensuring even distribution.
5. Step 5: Mix the panko breadcrumbs with the sliced butter, then evenly sprinkle this mixture over the top layer of potatoes to create a crispy, golden crust after baking.
6. Step 6: Cover the baking dish with foil to trap moisture and bake in the preheated oven for 45 minutes. This steams the potatoes, making them tender.
7. Step 7: Remove the foil and bake uncovered for an additional 30 minutes, allowing the topping to turn golden brown and crispy, and the cheese to bubble.

Tips & Variations

• Try adding fresh herbs like thyme or rosemary between the layers for added flavor.
• Substitute Gruyère or mozzarella cheese for a different cheesy twist.
• Use half-and-half instead of heavy cream for a lighter version, but the dish will be less rich and creamy.
• Soak sliced potatoes in cold water for 10 minutes before layering to remove excess starch and help prevent them from sticking together.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to retain the crispy topping. Avoid microwaving as it can make the topping soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a few hours ahead and keep it covered in the refrigerator. Bake it fresh when ready, adding a few extra minutes to the cooking time if needed.

Are scalloped potatoes the same as au gratin potatoes?

They are similar but not identical. Scalloped potatoes traditionally do not include cheese between layers, while au gratin potatoes include cheese. This recipe uses cheese, making it more like an au gratin style.

Best Scalloped Potatoes Recipe

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★★★★★

4.4 from 87 reviews

• Author: Lila
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x

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Description

This Best Scalloped Potatoes Recipe features thinly sliced Russet or Yukon Gold potatoes baked in a rich and creamy garlic-infused heavy cream sauce, layered with sharp cheddar cheese, and topped with a crispy buttery panko breadcrumb crust. The dish is perfect as a comforting side that offers a balance of smooth, cheesy layers with a golden, crunchy topping.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs Russet or Yukon Gold potatoes, thinly sliced

Cream Mixture

• 2 cups heavy cream
• 3 cloves garlic, minced
• Salt and pepper to taste

Cheese and Topping

• 2 cups sharp cheddar cheese, grated
• 4 tbsp unsalted butter, sliced (for melting with breadcrumbs)
• 1 cup panko breadcrumbs

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a medium baking dish thoroughly to prevent sticking and facilitate easy serving.
2. Slice Potatoes: Wash and peel the potatoes carefully. Using a knife or mandoline, slice them into thin, even layers ensuring uniform cooking and a creamy texture in the final dish.
3. Make Cream Mixture: In a bowl, whisk together the heavy cream, minced garlic, salt, and pepper to create a rich and flavorful cream sauce that will infuse the potatoes during baking.
4. Layer Ingredients: Begin by layering a portion of the sliced potatoes in the baking dish. Pour some of the cream mixture over the potatoes and sprinkle a layer of shredded cheddar cheese. Repeat this layering process until all the potatoes, cream, and cheese are used, distributing evenly.
5. Add Topping: Mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle this breadcrumb mixture evenly over the top layer of potatoes to create a crispy and golden crust once baked.
6. Bake Covered: Cover the baking dish tightly with foil to trap moisture and bake in the preheated oven for 45 minutes. This step allows the potatoes to steam and become tender.
7. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes. This allows the topping to brown to a golden crisp, and the cheese to bubble and slightly brown.

Notes

• For best results, slice potatoes uniformly thin to ensure even cooking.
• You can substitute Gruyère or Monterey Jack cheese for a different flavor profile.
• If you prefer a lighter version, use half-and-half instead of heavy cream.
• To make the topping extra golden, broil the dish for 2-3 minutes at the end of baking, watching closely to avoid burning.
• Let the dish rest for 10 minutes before serving to firm up for easier slicing.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, cheesy potatoes, baked potatoes, creamy potatoes, potato casserole, comfort food