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Scalloped Potatoes

This classic scalloped potatoes recipe layers thinly sliced russet potatoes with a creamy garlic sauce and melted cheese for a comforting side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large russet potatoes peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme chopped (optional)
  • 2 tablespoons butter for greasing

Equipment

  • 9x13 inch baking dish
  • Sharp knife or mandoline slicer
  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish with butter.
  3. Thinly slice the peeled russet potatoes using a sharp knife or mandoline.
  4. In a large mixing bowl, whisk together the heavy cream, minced garlic, salt, pepper, and thyme.
  5. Arrange half of the potato slices in the greased baking dish. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar and Gruyère cheese.
  6. Repeat the layering with the remaining potatoes, cream mixture, and cheeses.
  7. Cover the baking dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
  9. Let the dish sit for 5 minutes before serving to allow the layers to set.

Notes

Let the dish sit for a few minutes after baking to allow the layers to set before serving.