Description
Creamy and cheesy scalloped potatoes, a classic comfort food perfect as a side dish.
Ingredients
Scale
- 2 pounds Russet or Yukon Gold potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 1 yellow onion, finely minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter.
- Peel your chosen potatoes and slice them thinly, about 1/8-inch thick. Place them in a bowl and set aside.
- Melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute. Remove from heat.
- Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping. Season with salt and pepper and sprinkle with some sautéed onion and garlic.
- Continue layering the potatoes with seasoning and remaining onion and garlic until all ingredients are used.
- Whisk together the heavy cream and whole milk in a medium bowl. Add nutmeg, and salt and pepper. Pour over the layered potatoes.
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- Remove the foil and bake uncovered for another 30-45 minutes, until fork-tender and golden brown.
- Let the scalloped potatoes rest for 15-20 minutes before serving.
Notes
For extra creaminess, consider adding more heavy cream or cheese between layers. Slice potatoes evenly for consistent cooking.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg