Crispy Homemade Scalloped Potatoes for Comforting Meals
A comforting dish of velvety layers of thinly sliced potatoes in a creamy sauce, topped with a golden, crispy crust.
Equipment
- Baking Dish
- Mandoline Slicer
- Mixing Bowl
Ingredients
Potatoes
- 2 pounds russet or Yukon gold potatoes Thinly sliced, about 1/8 inch thick.
Onion
- 1 medium onion Thinly sliced.
Cream Sauce
- 2 cups heavy cream Creates a rich, velvety sauce.
- 2-3 cloves garlic Minced.
- 1-2 cups shredded cheese Cheddar or Gruyère recommended.
- 4 tablespoons unsalted butter For greasing the dish and topping.
Seasoning
- to taste salt
- to taste black pepper
Fresh Herbs
- 1 tablespoon fresh thyme or rosemary Finely chopped, optional.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
- Wash, peel, and thinly slice the potatoes.
- Slice the onion into thin rings.
- In a large mixing bowl, combine heavy cream, minced garlic, salt, and pepper. Whisk until well combined.
- Layer the ingredients in the baking dish: potatoes, onions, cream mixture, and cheese. Repeat until all ingredients are used, finishing with cheese on top.
- Dot the top with small pieces of butter and sprinkle with fresh herbs if using.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.