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Buttery Scalloped Potatoes

Experience the creamy, dreamy allure of Buttery Scalloped Potatoes, a comforting dish with thinly sliced potatoes layered in a velvety sauce, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large potatoes, thinly sliced (preferably Yukon gold or russet) High-starch potatoes yield the best texture.
  • 1 cup heavy cream
  • 1 cup milk
  • 4 tablespoons butter For added richness.
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated cheese (such as Gruyere or Cheddar) Feel free to experiment with other cheeses.
  • to taste Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Using a sharp knife or mandoline, thinly slice the potatoes into even rounds.
  3. In a medium saucepan over medium heat, combine heavy cream, milk, minced garlic, salt, and black pepper. Bring this mixture to a simmer for about 2–3 minutes.
Assembly
  1. In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture evenly over the potatoes, then half of the grated cheese. Repeat with the remaining ingredients, finishing with a layer of cheese on top.
  2. Dot the top layer with small pieces of butter.
Baking
  1. Cover the dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes, or until golden and bubbly.
Serving
  1. Once baked, sprinkle with fresh parsley if desired, and let it cool slightly before serving.

Notes

For storage, refrigerate leftovers in an airtight container for up to 3 days or freeze for up to two months. Reheat in the oven at 350°F (175°C) until warm.