Go Back

Scalloped Potatoes

Creamy, dreamy layers of scalloped potatoes topped with a golden-brown crust, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and thinly sliced Opt for russet for a fluffy texture.
  • 2 cups heavy cream For a lighter option, consider half-and-half.
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
Flavor Enhancers
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter Can use halal-friendly margarine.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel and slice the russet potatoes thinly, about 1/8 inch thick.
  3. In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, approximately 3-5 minutes.
  4. In a large bowl, mix together the heavy cream, salt, pepper, and thyme (if using). Stir in the sautéed onion and garlic.
Assembly
  1. In a greased baking dish, layer the sliced potatoes. Pour a little of the cream mixture over each layer and sprinkle a bit of both shredded cheeses. Repeat until all potatoes are used.
  2. Pour any remaining cream mixture over the last layer and sprinkle the rest of the cheddar and mozzarella on top.
Cooking
  1. Cover with aluminum foil and bake in the preheated oven for 40 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes, or until golden brown and bubbling.
Serving
  1. Allow to cool for about 10 minutes before serving.

Notes

Potato types and tips: Using russet potatoes helps create a fluffy texture. For leftovers, refrigerate for up to 3-4 days or freeze for a month. Reheat in the oven to maintain texture.