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Creamy Homemade Scalloped Potatoes

Indulge in the comforting layers of tender potatoes and a rich cheese sauce with this easy recipe for Creamy Homemade Scalloped Potatoes.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds potatoes, thinly sliced Opt for starchy potatoes like Russets or Yukon Golds for the best texture.
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cups shredded cheese (cheddar or your choice) Feel free to mix different cheeses for added flavor.
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • 1 teaspoon dried thyme (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Coat a baking dish with cooking spray or rub it with a little butter to prevent sticking.
  3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  4. Pour in the heavy cream and milk, stirring to combine. Season with salt, pepper, and dried thyme if using. Heat gently until warmed but not boiling.
Layering and Baking
  1. Arrange half of the thinly sliced potatoes in the prepared baking dish. Pour half of the creamy mixture over the potatoes, and sprinkle with 1 cup of shredded cheese.
  2. Layer the remaining potatoes, pour the rest of the creamy mixture on top, and finish off with the remaining cheese.
  3. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes or until the top is golden and bubbly.
  4. Allow the dish to cool for a few minutes before serving. This will help the creamy layers set a bit.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, or use a microwave in short bursts.