Description

This Easy Cheesy Scalloped Potatoes recipe features layers of thinly sliced russet potatoes baked in a creamy, cheesy sauce made with sharp cheddar, Parmesan, and a touch of sour cream. Enhanced with sautéed onions and garlic, this comforting casserole is perfect as a side dish for family dinners or holiday meals. The dish is baked until bubbling and golden, delivering rich flavors and a luscious, tender texture.

Ingredients

Scale

Potatoes

4 large russet potatoes, peeled and sliced thinly

Cheeses

2 cups shredded cheddar cheese (or a mix of cheeses)
1/2 cup grated Parmesan cheese

Sauce

1 1/2 cups heavy cream (or milk for a lighter version)
1/2 cup sour cream
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 tablespoon fresh parsley (optional, for garnish)

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Instructions

Prepare Sauce: Melt butter in a saucepan over medium heat.
Sauté Onion: Add the finely chopped onion and cook until softened, about 3-4 minutes.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Make Roux: Sprinkle in the flour and stir constantly, cooking the mixture for 1 minute to form a roux.
Add Cream: Gradually whisk in the heavy cream (or milk), stirring until smooth and combined.
Simmer Sauce: Allow the sauce to simmer gently, then mix in sour cream, salt, pepper, and paprika. Continue cooking for 3-5 minutes until the sauce thickens.
Layer Potatoes: Arrange half of the sliced potatoes evenly in a prepared baking dish.
Add Sauce and Cheese: Pour half of the prepared sauce over the potatoes and spread evenly. Then sprinkle half of the cheddar and Parmesan cheese over the top.
Repeat Layers: Repeat the layering with the remaining potatoes, sauce, and cheese, ensuring an even distribution.
Bake Covered: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
Bake Uncovered: Remove the foil and bake for an additional 20-25 minutes until the potatoes are tender and the top is golden and bubbly.

Notes

For a lighter version, substitute milk for the heavy cream in the sauce.
Use a mandoline or sharp knife to slice potatoes evenly for best texture and even cooking.
Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken further.
Fresh parsley garnish adds color and a fresh flavor contrast but is optional.
Adjust seasoning including salt and pepper according to your taste preference.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: American