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Cheesy Scalloped Potatoes with Cream Sauce

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner Ideas
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 3 lbs (1.4 kg) russet or Yukon gold potatoes, peeled and thinly sliced
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp nutmeg (optional)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions
 

  • Preheat Oven : Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish.
  • Prepare Potatoes : Peel and thinly slice potatoes (about 1/8-inch thick) for even cooking.
  • Make Cream Sauce : In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté 1 minute until fragrant. Add heavy cream, milk, salt, black pepper, and nutmeg. Stir and heat until warm, but do not boil.
  • Layer Potatoes : Arrange a layer of sliced potatoes evenly in the prepared baking dish. Repeat until all potatoes are layered.
  • Pour Sauce : Pour the warm cream sauce over the layered potatoes, ensuring it seeps through the layers.
  • Add Cheese : Sprinkle shredded cheddar and Parmesan evenly over the top.
  • Bake Covered : Cover the dish with foil and bake for 45 minutes.
  • Bake Uncovered : Remove foil and bake an additional 15 minutes, or until the top is golden brown and bubbly.