Golden Creamy Scalloped Potatoes
A warm, creamy side dish of thinly sliced potatoes drenched in a rich cream sauce and finished with a crisp, golden cheese crust, perfect for any cozy meal or festive gathering.
Ingredients
For the Potatoes
- 4 large potatoes, thinly sliced Yukon Golds are ideal; russets work for a fluffier bite.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup milk
- 2 cups shredded cheese (cheddar or Gruyère) Mixing cheeses is a great option.
- 2 tablespoons butter
- 2 cloves garlic, minced For milder flavor, gently cook for 30–60 seconds.
- to taste Salt and pepper
- for garnish Fresh parsley Optional, can substitute with chives or thyme.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in heavy cream and milk, season with salt and pepper.
- In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheese.
- Repeat the layers with the remaining potatoes, cream mixture, and cheese.
Baking
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20–25 minutes until potatoes are tender and top is golden brown.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce cheese slightly. This recipe is naturally gluten-free as no flour is used.