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This recipe for Cheesy Scalloped Potatoes is comfort food at it’s finest. A hearty dish any day of the week.
Could there be a better way to serve anything than when covered with a creamy sauce and cheese? This Cheesy Scalloped Potatoes recipe has everything you need to serve up a comforting dish.
This dish goes beautifully with Crispy Breaded Chicken Cutlets or as an alternative to pasta with my Slow Cook Beef and Ale with Mushrooms.
It’s super easy to make, so throw it together, grab yourself a plate and dig in! You will not be disappointed!
Why This Recipe Works
- Bay leaves add a subtle flavor profile giving the sauce a superior edge.
- Using two different kinds of cheese makes this dish tasty and full of texture.
- A little fresh parsley adds flavor without overpowering the dish as some other herbs can.
How to Make Cheesy Scalloped Potatoes
- Heat cream with bay leaf, parsley, and garlic in a pan.
- Slice potatoes.
- Add the cream mixture to the potatoes coating well.
- Place mixture in a baking dish
- Sprinkle shredded cheese over the dish (cover with foil)
- Bake for 30 minutes.
- Uncover and cook for a further 10 minutes until topping is golden brown.
What Cream For Cheesy Scalloped Potatoes
When cooking with cream, it’s always good to use cream with a high-fat content as it thickens while cooking without the need to add any thickening agents.
Heavy cream, whipping cream, double cream in the UK, and thickened cream in Australia are all good options.
What Potatoes?
There are many different types of potatoes but you can use your favorite, here are some tips:
Any white potato works well with this recipe, however, not all potatoes are equal. If you want your dish to be a cut above the following potatoes are recommended:
Russets, are wonderful because they hold their shape well. They have brown skin and are long in shape. Their flesh is white to a pale yellow. This popular potato is also packed full of nutrients.
Yukon Gold is a type of white potato that is round and medium-sized, with a thin, tender pale yellow skin. They have creamy flesh with a buttery taste that is great for any casserole type dish.
Step by Step Instructions
In a pan heat with the bay leaf, parsley, and garlic and simmer for 5 minutes.
Using a slotted spoon, remove the bay leaf, garlic and parsley. Mix in the Parmesan cheese and set aside.
Slice the potatoes then add them to a large bowl.
Pour the cream over potato slices. Mix gently to coat the potatoes thoroughly.
Add the mixture to the casserole dish and spread evenly over the dish.
Top with some parmesan cheese and cheddar, cover the dish with aluminum foil (making sure the foil is not laying directly onto the cheese) and bake for 30 minutes.
After 30 minutes take off the foil and cook for a further 10 minutes until top is golden brown. Serve and enjoy!
Erren’s Top Tips
- For extra texture, top your scalloped potatoes with cheese, and breadcrumbs
- Always make sure your potatoes are sliced to a similar thickness, this helps the dish to cook evenly.
- Add diced bacon, bacon makes everything better!
- Experiment with different cheeses, there are no hard and fast rules for this dish. Have fun with it!
FAQs
What’s the difference between scalloped and au gratin potatoes?
The main difference between au gratin and scalloped potatoes is whether there is cheese in the dish. Au gratin usually involves cheese, scalloped potatoes do not (they usually use heavy cream). Scalloped potatoes tend to have thicker potato slices too.
Other Indulgent Sides
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Recipe
Cheesy Scalloped Potatoes
Ingredients
- 1½ cups cream (whipping cream) (heavy cream, low fat half & half – your choice))
- 1 bay leaf
- a good handful of fresh parsley (tied with cooking twine.)
- 2 garlic cloves (peeled and crushed)
- 2 pounds potatoes ((russet or any favorite potato of your choice) peeled & sliced)
- salt and freshly ground black pepper
- ½ cup grated parmesan cheese (plus more for topping)
- 1 cup grated white cheddar
- butter for greasing the pan
Instructions
- Preheat the oven to 400 degrees F.
- Grease a casserole dish with butter.
- In a saucepan, heat the cream with the bay leaf, parsley, and garlic and simmer for 5 minutes.
- Salt and pepper to taste.
- Using a slotted spoon, remove the bay leaf, garlic and parsley. Mix in the Parmesan cheese and set aside.
- Slice the potatoes and add them to a large bowl. Pour the cream over potato slices. Mix to coat the potatoes. Mix gently to incorporate.
- Add the mixture to the casserole dish and spread the mixture evenly over the dish.
- Top with some Parmesan cheese & the cheddar, cover the dish with aluminum foil (making sure the foil is not laying directly onto the cheese), and bake for 30 minutes.
- Remove the foil and bake another 10 minutes or until the top is golden brown.
Tips
- For extra texture, top your scalloped potatoes with cheese, and breadcrumbs
- Always make sure your potatoes are sliced to a similar thickness, this helps the dish to cook evenly.
- Add diced bacon, bacon makes everything better!
- Experiment with different cheeses, there are no hard and fast rules for this dish. Have fun with it!
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