Description
Indulge in creamy, cheesy scalloped potatoes layered with sharp cheddar and Gruyère cheese, topped with a crunchy breadcrumb crust. This delightful side dish is perfect for any occasion and is sure to impress your guests!
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 cup breadcrumbs (for topping)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Peel the potatoes and slice them thinly, about 1/8 inch thick. You can use a sharp knife or a mandoline slicer for even slices.
- As you slice the potatoes, place them in a bowl of cold water to prevent browning. This also helps to remove excess starch, which can make the dish too gummy.
- Once all the potatoes are sliced, drain them and pat them dry with a clean kitchen towel.
- In a medium saucepan over medium heat, melt the butter. Once melted, add the chopped onion and sauté for about 5 minutes until the onion is translucent and fragrant.
- Add the minced garlic to the pan and cook for an additional minute, stirring frequently to avoid burning.
- Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, but do not let it boil.
- Once simmering, add the salt, black pepper, cayenne pepper (if using), and thyme. Stir well to incorporate all the flavors.
- Gradually add the grated cheddar and Gruyère cheese to the sauce, stirring continuously until the cheese is completely melted and the sauce is smooth (about 3-5 minutes).
- Preheat your oven to 375°F (190°C).
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes evenly across the bottom.
- Pour half of the cheese sauce over the first layer of potatoes, making sure to cover them completely.
- Repeat the process with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on top.
- Sprinkle the breadcrumbs evenly over the top layer of cheese sauce.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. Bake in the preheated oven for 45 minutes.
- After 45 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- To check for doneness, insert a fork or knife into the center of the dish. The potatoes should be tender and the cheese sauce should be thick and creamy.
- Once done, remove the dish from the oven and let it cool for about 10-15 minutes.
- Serve warm, garnished with fresh parsley. Enjoy your delicious cheesy scalloped potatoes!
Notes
- For added flavor, consider using different types of cheese or adding cooked bacon bits.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes