Description
This easy cheesy scalloped potatoes recipe features thinly sliced russet potatoes baked in a rich, creamy cheese sauce made with cheddar, Parmesan, and a touch of sour cream. Enhanced with sautéed onions and garlic, this comforting casserole is perfect as a hearty side dish for any occasion.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and sliced thinly
Sauce
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream (or milk for a lighter version)
- 1/2 cup sour cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Cheese
- 2 cups shredded cheddar cheese (or a mix of cheeses)
- 1/2 cup grated Parmesan cheese
Garnish
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare Sauce: Melt butter in a saucepan over medium heat.
- Sauté Onion: Add finely chopped onion to the melted butter, cooking until softened, about 3-4 minutes.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Make Roux: Sprinkle in the flour and stir constantly to form a roux, cooking for 1 minute to eliminate raw flour taste.
- Whisk in Cream: Gradually whisk in the heavy cream (or milk) until the mixture is smooth and lump-free.
- Simmer Sauce: Let the sauce simmer, then stir in sour cream, salt, black pepper, and optional paprika. Continue cooking until thickened, about 3-5 minutes.
- Layer Potatoes: Arrange half of the sliced potatoes evenly in the bottom of a prepared baking dish.
- Add Sauce: Pour half of the prepared cheese sauce over the potatoes, spreading it evenly.
- Add Cheese: Sprinkle half of the shredded cheddar and grated Parmesan cheese over the sauce layer.
- Repeat Layers: Repeat the layering process with the remaining potatoes, sauce, and cheeses.
- Bake Covered: Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 20-25 minutes until the potatoes are tender and the top is golden and bubbly.
- Garnish and Serve: Optionally, sprinkle fresh parsley over the casserole before serving for a fresh, vibrant finish.
Notes
- Use russet potatoes for the best texture and flavor.
- For a lighter version, substitute milk for heavy cream, though the sauce will be less rich.
- Ensure potatoes are sliced evenly to guarantee uniform cooking.
- Covering the dish while baking prevents the potatoes from drying out.
- Allow the scalloped potatoes to rest for 5 minutes after baking to thicken up before serving.
- To make it gluten-free, use gluten-free flour in the roux.
