Description
This Easy Cheesy Scalloped Potatoes recipe features tender thinly sliced russet potatoes baked in a rich, creamy cheese sauce made from cheddar, Parmesan, sour cream, and heavy cream. Layers of potatoes and cheese sauce are baked until golden and bubbly, making it a comforting and crowd-pleasing side dish perfect for holidays or family dinners.
Ingredients
Scale
Potatoes and Cheese
- 4 large russet potatoes, peeled and sliced thinly
- 2 cups shredded cheddar cheese (or a mix of cheeses)
- 1/2 cup grated Parmesan cheese
Sauce
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream (or milk for a lighter version)
- 1/2 cup sour cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Garnish
- 1 tablespoon fresh parsley (optional)
Instructions
- Prepare Sauce: Melt butter in a saucepan over medium heat until fully melted and bubbling gently.
- Sauté Onion: Add finely chopped onion to the melted butter and sauté until softened and translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, avoiding browning.
- Make Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux; cook for 1 minute to eliminate raw flour taste.
- Incorporate Cream: Gradually whisk in the heavy cream (or milk), stirring continuously to make a smooth, creamy sauce without lumps.
- Simmer Sauce: Allow the sauce to simmer gently, then mix in sour cream, salt, black pepper, and optional paprika; cook until the sauce thickens, about 3-5 minutes.
- Layer Potatoes: Arrange half of the thinly sliced potatoes in an even layer in a greased baking dish.
- Add Sauce and Cheese: Pour half of the prepared cheese sauce evenly over the potatoes, then sprinkle half the shredded cheddar and Parmesan cheeses over the sauce layer.
- Repeat Layers: Repeat with the remaining potatoes, sauce, and cheese, spreading each layer evenly.
- Bake Covered: Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Garnish and Serve: Optionally sprinkle fresh parsley over the top before serving to add color and freshness.
Notes
- For a lighter version, substitute heavy cream with milk, but the sauce may be less rich and thick.
- Make sure to slice potatoes thinly and uniformly to ensure even cooking.
- If you prefer a sharper-cheese flavor, use aged cheddar or a mix of cheeses.
- You can prepare this dish a day ahead; bake covered longer if baking from refrigerated.
- Let the potatoes rest for 10 minutes after baking to set before serving.
