Introduction
Transform humble potatoes into a creamy, dreamy side dish that’ll impress your family without stressing your schedule! This recipe for Best Scalloped Potatoes is designed for busy weeknights, delivering restaurant-quality flavor in a fraction of the time. Forget complicated techniques – this recipe is all about simple elegance and maximum deliciousness with minimum fuss.
Why This Works
This recipe works because it balances creamy richness with the comforting earthiness of potatoes. The simple technique ensures even cooking and a beautiful, golden-brown crust, while the minimal cleanup makes it perfect for a busy weeknight. We’ve streamlined the process to get maximum flavor with minimum effort, saving you time and maximizing deliciousness.
Key Ingredients
🥔 3 lbs russet potatoes, thinly sliced
🥛 2 cups whole milk
🧀 1 cup shredded sharp cheddar cheese
🧈 1/2 cup unsalted butter, melted
🧅 1/2 cup chopped yellow onion
🧄 2 cloves garlic, minced
🌿 1/4 cup chopped fresh parsley
🧂 Salt and pepper to taste
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2️⃣ In a large bowl, combine the melted butter, milk, onion, garlic, and half of the shredded cheddar cheese. Season generously with salt and pepper.
3️⃣ Arrange a layer of potato slices in the prepared baking dish. Pour about 1/3 of the cheese sauce over the potatoes. Repeat the layers two more times, ending with a layer of potatoes. Pour any remaining sauce over the top.
4️⃣ Sprinkle the remaining cheddar cheese over the top.
5️⃣ Bake for 45-55 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly. Let stand for 10 minutes before serving. Garnish with fresh parsley before serving.
Handy Tips
- Use a mandoline slicer for perfectly even potato slices – this ensures even cooking!
- Don’t overcrowd the baking dish; you might need two if you have a smaller dish.
- For extra flavor, add a pinch of nutmeg or a dash of your favorite hot sauce to the cheese sauce.
Heat Control
Maintaining a consistent oven temperature is key. Using an oven thermometer ensures accuracy and prevents over or under-cooking. If the top browns too quickly, loosely tent with foil for the last 15-20 minutes of baking.
Crunch Factor
While these scalloped potatoes are creamy and tender, achieving a slightly crisp top layer enhances the texture. The melted cheese and a little time in the oven create a delectable contrast to the soft potatoes.
Pro Kitchen Tricks
- Use leftover cooked potatoes and reduce the baking time by 15-20 minutes.
- For a richer flavor, substitute half-and-half or heavy cream for some of the milk.
- Add a layer of crispy fried onions on top during the last 10 minutes of baking for extra crunch!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until heated through.
Gift Packaging Ideas
These scalloped potatoes make a wonderful side dish for potlucks or holiday gatherings! Package them in a pretty disposable aluminum baking dish, covered with foil, or transfer them to a heat-safe container. Add a festive napkin and they are ready for gifting.
Flavor Variations
🌟 Bacon Cheddar: Add 1/2 cup of crumbled cooked bacon to the cheese sauce.
🌟 Garlic Parmesan: Use Parmesan cheese instead of cheddar and add an extra clove of garlic.
🌟 Spicy Jalapeño: Add 1-2 finely chopped jalapeños to the cheese sauce for a kick.
🌟 Creamy Mushroom: Sauté 1 cup of sliced mushrooms with the onions and garlic before adding them to the sauce.
Troubleshooting
- Potatoes are gummy: Ensure potatoes are thinly sliced for even cooking.
- Top is burning: Loosely tent the baking dish with foil during the last part of baking.
- Sauce is too thick: Add a tablespoon or two of milk to thin it out.
FAQ
Q: Can I use other types of potatoes? A: Russets are best for their creamy texture when baked.
Q: Can I make this ahead of time? A: Assemble the dish ahead of time and refrigerate until ready to bake, adding 10-15 minutes to the baking time.
Q: Can I freeze these? A: It’s not recommended to freeze fully assembled scalloped potatoes.
Q: What if I don’t have fresh parsley? A: Dried parsley works fine, but use about 1/4 the amount.
Conclusion
This Best Scalloped Potatoes recipe is your new weeknight go-to! These creamy, comforting potatoes are easy to make, delicious to eat, and perfect for sharing. Give it a try and let us know what you think – share your photos and reviews on our site!
30-Minute Scalloped Potato Bliss: Weeknight Dinner Done Right
A quick and creamy scalloped potato dish that can be prepared in just 30 minutes, perfect for a weeknight dinner.
Ingredients
- 4 large russet potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 190u00b0C (375u00b0F).
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the heavy cream and milk, cooking until the mixture thickens.
- Add the garlic powder, onion powder, salt, and pepper to the sauce, then stir in half of the cheddar cheese until melted.
- In a greased baking dish, layer half of the sliced potatoes, then pour half of the cheese sauce over them.
- Repeat with the remaining potatoes and cheese sauce.
- Top with the remaining cheddar cheese.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let it cool for a few minutes before serving, garnished with fresh parsley.
Tips
- For a lighter version, substitute half of the heavy cream with additional milk.
- Add cooked bacon bits or sautu00e9ed onions for extra flavor.