Creamy Scalloped Potatoes
A comforting side dish of thinly sliced potatoes baked in a rich creamy sauce with cheese and garlic, perfect for family gatherings and special occasions.
Ingredients
Potatoes Base
- 4-5 large large potatoes, thinly sliced Fresh, uniform slices for even cooking
Cream Sauce
- 2 tablespoons butter For sautéing garlic
- 1 clove garlic, minced Adds flavor to the sauce
- 2 cups heavy cream Richness for the sauce
- Salt and pepper to taste salt and pepper For seasoning
Cheese
- 2 cups shredded cheese (cheddar or your choice) For layers of flavor
Garnish
- to taste fresh parsley Optional, for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the potatoes thinly, ensuring even size.
Cream Sauce
- In a saucepan, melt the butter over medium heat until it foams.
- Add minced garlic and sauté until fragrant.
- Stir in the heavy cream and season with salt and pepper, allowing it to gently simmer.
Layering
- In a greased baking dish, layer half of the sliced potatoes.
- Pour half of the cream sauce over the potatoes and sprinkle with half of the shredded cheese.
- Repeat the layers with remaining potatoes, cream sauce, and cheese.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Serving
- Garnish with fresh parsley before serving warm.
Notes
For best results, slice potatoes uniformly and consider adding nutmeg for extra warmth. You can modify the recipe using low-fat alternatives or plant-based substitutes.