Description
These scalloped potatoes are incredibly creamy, cheesy, and perfectly layered. A classic comfort dish that will have everyone asking for seconds.
Ingredients
Scale
For the Crust:
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh thyme for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a medium saucepan, combine heavy cream, milk, butter, garlic, salt, pepper, and paprika. Heat over medium-low until warm but not boiling, stirring occasionally.
- Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping. Top with half of the onion slices and half of the cheddar cheese.
- Repeat with the remaining potatoes, onion, and cheddar cheese. Pour the warm cream mixture evenly over the top. Sprinkle with Parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 25–30 minutes, until potatoes are tender and the top is golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
You can customize the seasonings to taste. Add a pinch of nutmeg or cayenne for extra flavor.