Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a creamy, cheesy sauce made with cheddar, Parmesan, and a touch of paprika for extra flavor. It’s a comforting side dish perfect for family dinners and holiday meals.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and sliced thinly
Cheese
- 2 cups shredded cheddar cheese (or a mix of cheeses)
- 1/2 cup grated Parmesan cheese
Dairy
- 1 1/2 cups heavy cream (or milk for a lighter version)
- 1/2 cup sour cream
- 3 tablespoons butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dry Ingredients and Seasoning
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Garnish
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare Sauce: Melt butter in a saucepan over medium heat to create a base for the creamy sauce.
- Sauté Aromatics: Add the finely chopped onion to the butter and cook until softened, about 3-4 minutes, then add minced garlic and cook for an additional 30 seconds to release the flavors.
- Make Roux: Stir in the all-purpose flour with the onion and garlic mixture, cooking for about 1 minute to form a roux which will thicken the sauce.
- Add Cream: Gradually whisk in the heavy cream (or milk for a lighter option) until the mixture is smooth and free of lumps.
- Simmer Sauce: Let the sauce simmer and thicken for about 3-5 minutes, then stir in the sour cream, salt, black pepper, and optional paprika for extra flavor.
- Layer Potatoes – First Layer: Arrange half of the thinly sliced potatoes evenly in a prepared baking dish to ensure even cooking.
- Add Sauce and Cheese – First Layer: Pour half of the prepared sauce over the potatoes, spreading it evenly. Then sprinkle half of the shredded cheddar and grated Parmesan cheese on top.
- Layer Potatoes – Second Layer: Repeat by layering the remaining sliced potatoes over the cheese.
- Add Sauce and Cheese – Second Layer: Pour over the rest of the sauce, spread evenly, and top with the remaining cheddar and Parmesan cheeses.
- Bake Covered: Cover the baking dish with foil and bake in a preheated oven for 45 minutes to cook the potatoes through and allow the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes until the potatoes are tender, and the top is golden and bubbly.
- Garnish and Serve: Optionally sprinkle fresh parsley over the top for added color and freshness before serving.
Notes
- For a lighter version, substitute milk for heavy cream.
- You can use a blend of cheeses such as mozzarella or Gruyère for different flavor profiles.
- Make sure to slice potatoes thinly and evenly for consistent baking.
- Let the scalloped potatoes rest for 5-10 minutes before serving to allow the sauce to thicken further.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
