Classic Scalloped Potatoes Au Gratin
Layers of tender, buttery potatoes in a creamy, cheesy sauce topped with a golden-brown crust, perfect for family gatherings.
Equipment
- 3-quart baking dish
- saucepan
Ingredients
Potato Layers
- 4 large potatoes Opt for starchy potatoes like Russets or Yukon Golds.
Creamy Cheese Sauce
- 2 cups shredded cheddar cheese Feel free to mix in Gruyère or mozzarella for a unique flavor twist.
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 cloves garlic minced
- Salt to taste
- Pepper to taste
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley for garnish, chopped before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a 3-quart baking dish with butter.
- Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared dish.
Making Cheese Mixture
- In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, and pepper. Stir gently until mixed.
- Gradually stir in 1.5 cups of the shredded cheddar cheese into the cream mixture until melted.
Layering
- Pour half of the cheese mixture over the layered potatoes, spreading evenly.
- Repeat the layering process with the remaining potatoes and cheese mixture.
- Sprinkle the remaining Parmesan cheese on top for that golden crust.
Baking
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
- Once baked, let it sit for a few minutes before garnishing with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for 2–3 months. Reheat in the oven at 350°F (175°C) until heated through, adding a splash of cream to maintain texture.
Nutrition
Serving: 1servingCalories: 350kcal
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