Creamy Scalloped Potatoes
Delicious and creamy cheesy scalloped potatoes made with Yukon Golds, garlic cream sauce, and sharp cheddar. An easy, foolproof scalloped potatoes recipe.
Servings: 8 servings
Ingredients
- 3 lbs Yukon Gold potatoes peeled and sliced into ⅛-inch thick slices
- 5 tablespoons butter divided
- ½ large yellow onion finely chopped
- 4 cloves garlic minced
- 2 cups heavy whipping cream
- 2 cups sharp Cheddar cheese shredded and divided
- 1 teaspoon dried rosemary plus a little extra for garnish (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 400°F. Grease a round baking dish or a 9×13-inch baking dish with 1 tablespoon butter and set aside.
- Make the cream sauce: Melt 4 tablespoons butter in a large sauté pan over medium-high heat. Add the chopped onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook 30 seconds until fragrant. Pour in the heavy whipping cream, then whisk in rosemary, salt, and black pepper. Cook for about 4 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon. Remove from heat.
- Layer the potatoes: Arrange half of the sliced potatoes in an even layer in the prepared baking dish and lightly season with salt and black pepper. Spoon half of the cream sauce over the potatoes and sprinkle with 1½ cups of the shredded sharp Cheddar cheese.
- Add the second layer: Top with the remaining potatoes and lightly season again with salt and pepper. Pour the remaining cream sauce evenly over the top and sprinkle with the remaining ½ cup Cheddar cheese. Sprinkle a little extra rosemary on top if desired.
- Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 20–25 minutes, or until the potatoes are fork-tender and the top is golden. If the top browns too quickly, loosely cover with foil. For extra browning, broil for 2–3 minutes at the end if desired.
- Rest and serve: Let the dish rest for 5–10 minutes before serving so the sauce can thicken and set. Serve warm.
Video
Notes
- Slice potatoes about ⅛-inch thick so they cook evenly.
- Bake covered first to ensure the potatoes become tender before the top browns.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Let the dish rest 5–10 minutes before serving so the sauce thickens.
Nutrition
Calories: 517kcal | Carbohydrates: 33g | Protein: 12g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 559mg | Potassium: 816mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1380IU | Vitamin C: 35mg | Calcium: 267mg | Iron: 1mg
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