Description

Cheesy scalloped potatoes are a luscious side dish featuring thinly sliced Yukon Gold or Russet potatoes layered with a creamy, garlicky sauce and baked to golden bubbly perfection. This classic casserole blends rich cheddar and Parmesan cheeses with fresh thyme and a hint of paprika, making it an irresistible comfort food ideal for holiday tables and family dinners alike.

Ingredients

Scale

Potatoes

2 lbs Yukon Gold or Russet potatoes, thinly sliced (about ⅛-inch thick)

Sauce

2 tbsp butter
2 cloves garlic, minced
2 cups heavy cream or half-and-half
1 tsp salt
½ tsp black pepper
1 tsp fresh thyme (or ½ tsp dried)

Cheese and Seasoning

1 ½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
½ tsp paprika (for color and extra flavor)

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking during baking.
Make the Creamy Sauce: In a medium saucepan over medium heat, melt the butter and sauté minced garlic for about 30 seconds until fragrant. Stir in the heavy cream, salt, pepper, and thyme, warming the mixture until it’s heated through but not boiling to create a rich, flavorful sauce.
Layer the Potatoes and Cheese: Arrange half of the potato slices in the bottom of the prepared baking dish, overlapping slightly for even cooking. Sprinkle half of the cheddar and Parmesan cheeses evenly over the potatoes.
Add Remaining Potatoes and Sauce: Layer the remaining potato slices evenly on top, then pour the warmed cream sauce over the entire dish. Sprinkle the remaining cheese on top followed by a dash of paprika for color and subtle flavor enhancement.
Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes to allow the potatoes to become tender and the flavors to meld.
Bake Uncovered for Browning: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and the sauce is bubbling, indicating it is fully cooked and deliciously creamy.
Rest Before Serving: Let the scalloped potatoes rest for 10 minutes after baking. This resting period thickens the sauce and makes the dish easier to slice and serve.

Notes

For thinner slices, use a mandoline slicer to ensure even cooking and layering.
You can substitute half-and-half for heavy cream for a lighter version, but the texture will be less rich.
Fresh thyme offers the best flavor but dried thyme is a good alternative.
Allowing the dish to rest is key for the sauce to set properly.
Add cooked bacon or caramelized onions for additional flavor variations.