This dish is a creamy, rich, and cheesy potato bake that I love serving as a comforting side for family dinners or holidays. The thin, tender layers of potatoes soak up a garlic-infused cream sauce, creating a silky texture topped with perfectly melted cheese. It feels indulgent while staying wonderfully simple.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers maximum comfort with minimal effort. I only need a few everyday ingredients, yet the final dish tastes incredibly hearty and flavourful. I also appreciate that it pairs well with so many mains and can be prepared ahead of time, making it perfect for gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 pounds Russet or Yukon Gold potatoes
2 cups freshly grated cheddar cheese
1 cup freshly grated Parmesan cheese
2 cups heavy/whipping cream
1 tablespoon butter
3 cloves garlic, minced
1 teaspoon salt
Pepper to taste
Directions
Preheat the oven to 350°F (175°C) and position the rack in the middle.
Peel the potatoes if preferred and slice them into thin 1/8-inch (3 mm) rounds using a mandoline or a sharp knife.
Grate the cheddar and Parmesan cheeses.
Melt the butter in a small saucepan over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the heavy cream, salt, and pepper. Warm the mixture until it just begins to boil, then remove from heat.
Grease a 9×13-inch baking dish. Arrange half of the potato slices in the dish, allowing them to overlap slightly. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar and half of the Parmesan over the top.
Layer the remaining potatoes, pour over the remaining cream mixture, and finish with the remaining cheeses.
Cover the dish with foil and bake for 40 minutes. Remove the foil and continue baking for another 25–35 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 5–10 minutes before serving so the sauce thickens slightly.
Servings And Timing
This recipe serves about 10 people.
Prep time: approximately 20 minutes
Cook time: approximately 1 hour 10 minutes
Total time: approximately 1 hour 30 minutes
Variations
I often switch the cheddar for Gruyère when I want a slightly nuttier flavour and a more gourmet finish.
I sometimes add fresh herbs like thyme or rosemary between the layers for a fragrant, earthy aroma.
When I want a lighter version, I reduce the cream slightly and replace a portion with milk, although the sauce won’t be as rich or thick.
Storage/Reheating
I store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3–5 days. When reheating, I prefer warming them gently in the oven covered with foil or heating them in a covered skillet over low heat. This helps prevent the sauce from separating. I avoid freezing because the texture of the cream-based sauce becomes grainy once thawed.
FAQs
How thin should I slice the potatoes?
I slice them to about 1/8-inch (3 mm). This allows the layers to cook evenly and absorb the cream properly.
Can I use half-and-half instead of heavy cream?
I don’t use half-and-half because it may separate during baking and won’t create the velvety sauce that heavy cream provides.
Can I make this ahead of time?
Yes. I assemble the casserole without baking, cover it tightly, and refrigerate it for up to 24 hours. Before baking, I let it sit at room temperature for about an hour.
What size baking dish works best?
A 9×13-inch dish is ideal. Using something larger results in thinner layers that may cook faster, while a smaller dish may require extra baking time.
Can I use a different type of potato?
Yes. I like Russet or Yukon Gold because they stay tender and creamy. Both slice well and cook evenly.
Conclusion
I love making these easy cheesy scalloped potatoes whenever I want a satisfying, luxurious side dish that fits any occasion. The creamy sauce, tender layers, and golden cheesy topping come together effortlessly, creating a dish that always feels special. It’s comforting, reliable, and delicious every time I prepare it.
A creamy, rich, and cheesy potato bake featuring thinly sliced potatoes layered in a garlic‑infused cream sauce and topped with melted cheddar and Parmesan—perfect as a comforting side dish.
Ingredients
3 pounds Russet or Yukon Gold potatoes
2 cups freshly grated cheddar cheese
1 cup freshly grated Parmesan cheese
2 cups heavy/whipping cream
1 tablespoon butter
3 cloves garlic, minced
1 teaspoon salt
Pepper, to taste
Instructions
Preheat the oven to 350 °F (175 °C) and position the rack in the middle.
Peel the potatoes if preferred and slice into thin 1/8‑inch (≈3 mm) rounds using a mandoline or sharp knife.
Grate the cheddar and Parmesan cheeses.
In a small saucepan over medium‑high heat, melt the butter, add the minced garlic and cook about 30 seconds until fragrant. Stir in the heavy cream, salt, and pepper. Warm until the mixture just begins to boil, then remove from heat.
Grease a 9×13‑inch baking dish. Arrange half of the potato slices in the dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar and half of the Parmesan cheese on top.
Layer the remaining potato slices, pour the remaining cream mixture over them, and finish with the remaining cheeses.
Cover the dish with foil and bake for about 40 minutes. Then remove the foil and bake for another 25–35 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 5–10 minutes before serving so the sauce thickens slightly.
Notes
I like to swap the cheddar for Gruyère when I want a nuttier, more gourmet flavor.
Adding fresh herbs such as thyme or rosemary between the layers gives a fragrant, earthy aroma.
For a lighter version, I reduce the amount of cream slightly and replace part of it with milk—though the sauce won’t be quite as rich.
Use a mandoline for even slices; uneven slices can lead to uneven cooking. :contentReference[oaicite:0]{index=0}
Use starchy potatoes like Russet or Yukon Gold for better texture and absorption of the cream sauce. :contentReference[oaicite:1]{index=1}
