Cheesy Scalloped Potatoes
These cheesy scalloped potatoes are rich, creamy, and perfectly layered with tender slices and a golden, slightly crisp top. Designed to avoid common pitfalls, this recipe delivers consistent flavor, smooth texture, and comforting results every time.
Ingredients
Potato Layers
- 1 kg potatoes thinly sliced
- 200 g sharp cheddar cheese shredded
Cream Sauce
- 250 ml heavy cream
- 250 ml milk
- 50 g butter
- 2 cloves garlic minced
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 180°C (350°F). Grease a baking dish lightly with butter.
- Slice the potatoes thinly and evenly using a mandoline or sharp knife.
- In a saucepan, melt butter over medium heat. Add garlic and cook briefly until fragrant.
- Add cream, milk, salt, and pepper. Heat gently without boiling, stirring until combined.
- Layer potatoes in the baking dish, followed by a portion of sauce and a sprinkle of cheese. Repeat layers until all ingredients are used.
- Cover with foil and bake for 40 minutes.
- Remove foil and continue baking for 25 to 30 minutes until the top is golden and the potatoes are tender.
- Let the dish rest for at least 10 minutes before serving to allow the sauce to thicken.
Notes
For best results, slice potatoes evenly to ensure consistent cooking. Season each layer to avoid bland spots. If the top browns too quickly, cover loosely with foil. Letting the dish rest after baking helps the sauce set properly. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk or cream if needed.