Scalloped Potatoes

A cheesy, creamy, soul-satisfying potato dish baked to perfection with cheese on top. It's the perfect side dish for any family gathering! Creamy, flavorful, and saucy!

Course Main

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 444kcal

Author Imma

Ingredients

2-3 strips bacon, diced (optional)
½ medium onion, chopped
2 tablespoons (28g) butter
1 teaspoon (5g) minced garlic
1 sprig thyme (1 teaspoon fresh thyme)
1¾ cups (420ml) milk
1½ cups (360ml) heavy cream or whipping cream
1 teaspoon (5g) salt or more, adjust to taste
½ teaspoon (1g) ground black pepper
¼-½ teaspoon (0.50-1g) ground nutmeg optional
2 pounds (900g) russet potatoes, peeled and sliced about ¼-inch thick
4 ounces (120g) cheddar cheese or parmesan grated to sprinkle to top

Instructions

Preheat the oven to 350℉/177℃.
If using bacon, heat a large skillet and cook the bacon until crisp. Remove bacon from pan and set aside.
Drain the oil and leave about two tablespoons of bacon drippings in the skillet.
Then add butter, followed by onions, garlic, and thyme.
Sauté for a minute or more until fragrant. Be careful not to let the garlic burn.
Pour in the cream and milk, and add the salt, pepper, and nutmeg.
Bring the cream mixture to a boil and simmer over medium heat, stirring occasionally for about 5 minutes.
Remove from heat and let it cool a little.
If desired, you can strain the sauce and discard the solids. Or just remove the sprig of thyme and transfer the cream mixture to a Dutch oven.
Add the sliced potatoes to the cream mixture. Cover the Dutch oven and simmer for 10-15 minutes or until potatoes are almost tender when pierced with a fork.
Then, transfer to a baking dish and sprinkle with cheese. Bake until the potato mixture bubbles around the edges and the top is golden brown. Remove and immediately sprinkle with bacon.
Let it cool slightly for easier serving.

Notes

Preshredded cheese doesn't melt as well. So grating your own is best. Cheddar, Parmesan, Monterrey Jack, Gruyere, and Fontina cheeses are all great options. The more, the merrier.
Make your dish more flavorful by adding Creole or Italian Seasoning.
Russet and Yukon potatoes are the best choice for scalloped potatoes as they are starchy, and the sauce clings to them better.
Use a mandolin if possible to achieve even slices for even cooking.
You can also cook this recipe on a stove if you don't want to heat the oven. Awesome!
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition