Description
Cheesy scalloped potatoes are the perfect side dish for Easter, Thanksgiving, Christmas, or cozy winter potlucks and family dinners.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 2 cups heavy cream
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 375°F. Peel and thinly slice the potatoes using a mandoline or knife.
- In a saucepan, melt butter. Sauté onion and garlic until soft. Stir in flour and cook 1 minute.
- Gradually whisk in heavy cream. Add salt, pepper, and nutmeg. Simmer until thickened.
- Stir in most of the shredded cheese until melted and smooth. Reserve some for topping.
- Layer half the potatoes in a greased baking dish. Pour half the cheese sauce on top.
- Repeat with remaining potatoes and sauce. Top with reserved cheese.
- Cover with foil and bake for 40 minutes. Uncover and bake an additional 20–25 minutes.
- Let sit 10 minutes before serving for easier slicing and thicker sauce.
Notes
- Add Gruyère or Monterey Jack for extra flavor.
- Include thinly sliced ham or bacon for a full-meal version.
- Make ahead and reheat gently in the oven.
- Leftovers make a great brunch dish with eggs.
- Use a mandoline for even potato slices.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3g
- Sodium: 470mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg