Ingredients
Potato layers
- 4 large potatoes, thinly sliced Choose starchy potatoes like Russets or Yukon Golds for the best texture.
- 1 cup onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups heavy cream You can substitute with half-and-half for a lighter option.
- 2 cups shredded cheddar cheese Consider mixing with different cheeses like Gruyère or Parmesan for added flavor.
- 2 tablespoons butter Can be omitted or substituted for olive oil for a lighter dish.
- Salt and pepper to taste
Method
Preparation
- Preheat the oven to 375°F (190°C).
- In a greased baking dish, layer half of the sliced potatoes, followed by half of the onion and half of the garlic. Sprinkle with salt and pepper.
- Pour half of the heavy cream over the layers.
- Add half of the shredded cheese on top.
- Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Dot with butter and cover with foil.
Baking
- Bake for 45 minutes covered, then remove the foil and bake for an additional 15 minutes, or until golden and bubbly.
- Let cool for a few minutes before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gSodium: 500mgFiber: 4gSugar: 1g
Notes
These scalloped potatoes make a perfect side dish for roasted meats, grilled chicken, or a colorful vegetable medley. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
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