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–+ servings
Creamy scalloped potatoes baked to perfection, ideal side dish for any meal.

Creamy Scalloped Potatoes

A comforting dish of thinly sliced russet potatoes layered with cream and cheese, perfect as a side or main dish.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the casserole
  • 4 large russet potatoes, peeled and thinly sliced About 1/8 inch thick
  • 1 medium onion, thinly sliced
  • 2 cups heavy cream Can be substituted with half-and-half for a lighter version
  • 1 cup shredded sharp cheddar cheese Can swap for Gruyere or fontina
  • 1 teaspoon garlic powder
  • 1 teaspoon salt Adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons unsalted butter For greasing the dish
  • 1/4 cup grated Parmesan cheese Optional for topping

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Peel the potatoes and slice them about 1/8 inch thick. Place slices in a large bowl of cold water to remove excess starch and keep them from browning.
  3. In a bowl, whisk the heavy cream with garlic powder, salt, black pepper, and nutmeg until smooth and combined.
  4. Grease a 9×13-inch baking dish with the unsalted butter.
Layering and Baking
  1. Arrange half of the potato slices in a single even layer in the dish. Scatter half of the onion over the potatoes. Pour half of the cream mixture evenly over the layer. Sprinkle half of the shredded cheddar cheese over the top.
  2. Repeat with the remaining potato slices, onion, cream mixture, and cheddar cheese. If using Parmesan cheese, sprinkle it on top.
  3. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  4. Remove the foil and bake uncovered for an additional 30 to 35 minutes, until the top is golden brown and potatoes are tender when pierced with a fork.
  5. Let the casserole rest for 10 minutes before serving.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 42gProtein: 8gFat: 18gSaturated Fat: 10gSodium: 400mgFiber: 3gSugar: 1g

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, add a splash of cream or milk and bake at 350°F until heated through.

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