Creamy Loaded Scalloped Potatoes
A sumptuous side dish featuring layers of thinly sliced potatoes enveloped in a rich, creamy sauce, perfect for any meal.
Equipment
- Baking Dish
- Skillet
- Knife
- Mandoline
Ingredients
Ingredients
- 3 pounds Russet Potatoes Washed and peeled, sliced into 1/8 inch rounds.
- 2 cups Heavy Cream Provides richness and body to the sauce.
- 2 cups Shredded Sharp Cheddar Cheese For bold flavor and gooey texture.
- 2-3 cloves Garlic Minced for flavor.
- 1 medium Onion Finely chopped and sautéed.
- 4 tablespoons Unsalted Butter For greasing the baking dish.
- to taste Salt For seasoning.
- to taste Black Pepper Freshly ground for seasoning.
- 1 tablespoon Fresh Thyme or Rosemary For added flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes, then slice them into thin rounds.
- Melt the butter in a skillet over medium heat, then sauté the chopped onion until translucent.
- Add minced garlic to the skillet and sauté for about 1 minute.
- Pour in the heavy cream and heat slightly without boiling.
- Season the mixture with salt, pepper, and fresh herbs.
- Layer the sliced potatoes in a greased baking dish, starting with a layer of potatoes.
- Spoon the creamy mixture over the potatoes and sprinkle with cheese.
- Repeat the layering process until all ingredients are used, finishing with cheese on top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 30 minutes until golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave.
