Easy Cheesy Scalloped Potatoes

close-up of cheesy scalloped potatoes being lifted out of casserole dish with spatula

Easy Cheesy Scalloped Potatoes

These easy scalloped potatoes are incredibly comforting, creamy, cheesy, and rich. They're made with simple everyday ingredients that combine for the best side dish!

Course Side Dish

Cuisine American

Keyword easy scalloped potatoes, homemade scalloped potatoes, how to make scalloped potatoes, potatoes au gratin

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings

Calories 415kcal

Author Natasha Bull

Ingredients

3 pounds Russet or Yukon Gold potatoes peeled & sliced thinly
1 tablespoon butter
3 cloves garlic minced
2 cups heavy/whipping cream
1 teaspoon salt
Pepper to taste
2 cups freshly grated cheddar cheese
1 cup freshly grated parmesan cheese

Instructions

Preheat your oven to 350F and move the rack to the middle position.
Meanwhile, grate the cheese and prepare the potatoes by peeling them and using a mandoline slicer to cut them into 1/8" (3 mm) slices.
Add the butter to a small saucepan over medium-high heat, and once it's melted, add the garlic and cook it for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
Arrange half of the potatoes on the bottom of a greased 9x13 baking dish (overlap the potatoes but don't worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.
Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick slides into the potatoes without much resistance. Ovens vary, so check for doneness earlier than suggested if your oven runs hot.
Let the potatoes sit for 5-10 minutes prior to serving.

Notes

Serves anywhere from 6-10 depending on serving size/what else you serve these with.
I highly recommend using a mandoline slicer to cut the potatoes into uniform slices quickly and without hassle. I always use a protective glove with my mandoline.
You may want to place the baking dish on a baking sheet just so any splatter/spills don't end up in your oven (especially if your baking dish is a bit shallow).

Nutrition