Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a rich, creamy sauce made with cheddar and Parmesan cheeses, sour cream, and a hint of garlic and onion. The dish is a comforting, cheesy casserole perfect as a hearty side for any meal, offering a golden, bubbly top and tender, flavorful layers underneath.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and sliced thinly
Cheese
- 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
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
Vegetables and Seasonings
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare Sauce: Melt butter in a saucepan over medium heat to create the base for the sauce.
- Sauté Onion: Add the finely chopped onion and cook until softened, about 3-4 minutes, allowing it to release its sweetness.
- Add Garlic: Stir in minced garlic and cook for 30 seconds to enhance flavor without burning.
- Make Roux: Sprinkle the flour over the butter and onion mixture and stir constantly for 1 minute to form a roux, which will thicken the sauce.
- Whisk in Cream: Gradually add the heavy cream or milk while whisking continuously to ensure a smooth, lump-free sauce.
- Simmer and Season: Let the sauce simmer, then stir in sour cream, salt, pepper, and optional paprika. Cook for 3-5 minutes until the sauce thickens to a creamy consistency.
- Layer Potatoes: Arrange half of the thinly sliced potatoes evenly in a prepared baking dish.
- Add Sauce: Pour half of the prepared sauce over the potatoes, spreading it evenly to coat.
- Add Cheese: Sprinkle half of the cheddar and Parmesan cheeses over the sauce-covered potatoes.
- Repeat Layers: Build a second layer by adding the remaining potatoes, sauce, and cheese in the same manner.
- Bake Covered: Cover the dish with foil and bake in a preheated oven for 45 minutes to allow potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the potatoes are tender and the top is golden and bubbly.
Notes
- For a lighter version, substitute heavy cream with milk, though the sauce will be less rich.
- If desired, sprinkle fresh parsley over the finished dish for a pop of color and mild herb flavor.
- Make sure to slice potatoes uniformly thin to ensure even cooking.
- You can prepare the sauce up to a day ahead to save time on baking day.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain texture.
