Description
Creamy, cheesy, and perfectly tender scalloped potatoes baked to golden perfection with a rich, savory sauce.
Ingredients
Scale
For the Crust:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, cubed
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over medium until warm but not boiling.
- Layer half of the potato slices in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Parmesan cheeses.
- Repeat with remaining potatoes, cream mixture, and cheeses. Dot the top with cubed butter.
- Cover with foil and bake for 45 minutes. Remove foil and bake another 15-20 minutes until golden and bubbly. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.