Cooking method
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
- In a saucepan over medium heat, melt the butter. Add the chopped onion and cook until it turns soft.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the heavy cream and season with salt, pepper, paprika, and your choice of herbs. Heat the mixture until warm but do not let it boil.
- Layer half of the sliced potatoes in the baking dish. Drizzle some of that delicious cream sauce over the top and sprinkle with half of the shredded cheeses.
- Add the remaining potatoes, pour on the rest of the cream sauce, and top with the remaining cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and bubbly.
- Let it rest for about 10 minutes before serving. This helps the sauce thicken and makes serving much easier!
Best ways to enjoy it
Cheesy scalloped potatoes are best served warm, straight from the oven. They pair beautifully with a variety of dishes, including:
- Herb-roasted chicken
- Grilled steak or pork chops
- A fresh green salad with a vinaigrette
- Sautéed vegetables for a colorful plate
For a complete meal, consider serving it alongside a juicy, roasted meat dish or even a savory meatloaf. The creamy goodness also works wonderfully with fresh, crisp vegetables.
Storage and reheating tips
If you’re lucky enough to have leftovers (which is rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for about 3 to 4 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through. If you want to freeze extras, make sure to use a container that’s safe for the freezer. Thaw in the fridge overnight before reheating, as the creamy sauce can separate if heated directly from frozen.
Pro chef tips
- Potato Selection: Aim for starchy varieties like Russet or Yukon Gold; they create a creamy texture.
- Cheese Blend: Mixing cheeses adds depth of flavor—experiment with your favorites!
- Cream Sauce: Avoid boiling the cream to prevent curdling. Heating gently will bring out the flavors.
- Layering: Make sure to really get that cream sauce into the potato layers; it helps to cook evenly!
Creative twists
Looking to add some flair to your cheesy scalloped potatoes? Consider these variations:
- Add Veggies: Fold in some steamed broccoli or roasted red peppers for added nutrition and color.
- Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce to the cream for a spicy version.
- Herb Infusion: Fresh herbs like rosemary or parsley can be sprinkled in for a fresh twist.
- Crust Variation: Top with breadcrumbs mixed with parmesan cheese for a crunchy finish.
Your questions answered
1. Can I make this dish ahead of time?
Yes, you can assemble the dish a day ahead, cover it, and store it in the refrigerator. When ready to bake, it may take a few extra minutes to cook through.
2. What type of potatoes are best for scalloped potatoes?
Starchy potatoes, such as Russets or Yukon Golds, are recommended. They hold up well and create a creamy texture.
3. Can I substitute heavy cream with something lighter?
You can use half-and-half or a milk and cream mixture, but note that this may affect the creaminess and richness of the dish.
With this guide, you’re all set to make the ultimate cheesy scalloped potatoes that will undoubtedly become a cherished staple in your cooking repertoire. Enjoy!
