Scalloped Potatoes

Scalloped Potatoes

Thinly sliced potatoes are covered in a creamy sauce and cooked till soft and golden in the classic comfort food known as scalloped potatoes. The following is a basic recipe for scalloped potatoes:


  1. Four to five large russet potatoes, thinly sliced after peeling
  2. Two cups of heavy cream
  3. one cup of milk
  4. two minced garlic cloves
  5. 1 cup of grated cheese (mixture of Gruyere, cheddar, or both)
  6. two tsp butter
  7. Two tablespoons of flour (all-purpose)
  8. To taste, add salt and pepper.
  9. For taste, add optional fresh thyme or rosemary.


  • Turn the oven on to 375°F, or 190°C.
  • Melt the butter in a pot over a medium heat.
  • Add the minced garlic and cook until fragrant, about 1 minute.
  • To the butter and garlic mixture, add the flour. Stirring constantly, make a roux. Cook for around two minutes to get rid of the taste of uncooked flour.
  • Pour the heavy cream and milk in gradually, stirring to prevent lumps. Whisk the mixture continuously until it thickens and simmers gently.
  • This will produce the scalloped potatoes’ creamy sauce. For added taste, feel free to add fresh herbs such as rosemary or thyme.
  • After taking the pot off of the burner, add half of the shredded cheese and stir until it melts. To taste, add salt and pepper for seasoning.
  • Arrange half of the thinly sliced potatoes, slightly overlapping, on a baking dish that has been coated with oil.
  • Make careful to evenly distribute half of the creamy sauce over the potatoes.
  • Over the sauce layer, scatter about half of the remaining shredded cheese.
  • Arrange the leftover cut pieces in layers. potatoes above.
    Over the second layer of potatoes, drizzle the remaining creamy sauce.
  • Top with the remaining cheese, sprinkled on.
    Fold the aluminum foil over the baking dish.
  • Bake the potatoes for 45 to 1 hour, or until they are soft, in a preheated oven. To verify, pierce the potatoes with a fork; it ought to pass through them effortlessly.
  • Once the casserole is covered, take off the foil and continue baking for a further 15 to 20 minutes, or until the top is bubbling and golden brown.
  • Before serving, take the scalloped potatoes out of the oven and let them a few minutes to rest.
  • A delectable side dish for special events or holiday dinners is scalloped potatoes. Additionally, you can alter the recipe by including extras such chopped For taste contrasts, try adding onions, bacon, or several kinds of cheese.

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