best scalloped potatoes awesome easter dinner
These creamy, cheesy scalloped potatoes are the perfect side dish for an Easter dinner. They are layered with tender potatoes, rich cream, and melted cheese, creating a comforting and delicious experience loved by all.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 cutting board
- 1 sharp knife
- 1 box grater or food processor with slicing attachment
- 1 whisk
- 1 set measuring cups and spoons
- 1 aluminum foil
Ingredients
- 4 large russet potatoes About 2.5 pounds.
- 2 cups heavy cream
- 1 cup grated sharp cheddar cheese
- 1 cup grated Gruyère cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme Optional.
- 1 tablespoon butter For greasing the baking dish.
- ½ cup grated Parmesan cheese For topping.
Instructions
- Preheat the oven to 375°F (190°C).
- Grease the baking dish with butter.
- Thinly slice the russet potatoes using a sharp knife or a box grater, aiming for about ⅛ inch thick slices. Place the slices in a large mixing bowl.
- In another bowl, whisk together the heavy cream, minced garlic, salt, pepper, and thyme, if using.
- Layer half of the potato slices in the greased baking dish, overlapping them slightly. Pour half of the cream mixture over the potatoes, then sprinkle half of the cheddar and Gruyère cheese on top.
- Repeat with the remaining potato slices, pouring the rest of the cream mixture over them and topping with the remaining cheeses.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and sprinkle Parmesan cheese on top of the scalloped potatoes. Return to the oven and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
- Allow the dish to cool for a few minutes before serving.
Notes
For added flavor, you can sauté onions and mix them in with the potatoes. You can also experiment with different cheeses based on your preferences, like Fontina or Monterey Jack. The scalloped potatoes can be prepared a day in advance. Just assemble the ingredients and store in the refrigerator. Increase baking time slightly if baking cold from the fridge.