best scalloped potatoes awesome easter dinner
This creamy and cheesy scalloped potatoes dish is the perfect accompaniment for your Easter dinner. Layered with tender potatoes, rich cream, and gooey cheese, it's a comforting dish that everyone will love.
Equipment
- 1 9x13 inch baking dish
- 1 cutting board
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil
Ingredients
- 3 pounds russet potatoes Peeled and sliced thinly.
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme.
- to taste salt
- to taste black pepper
- 2 tablespoons unsalted butter For greasing the baking dish.
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the russet potatoes and slice them thinly, about ⅛ inch thick.
- In a mixing bowl, combine the heavy cream, minced garlic, thyme, salt, and black pepper. Whisk until well mixed.
- Grease the 9x13 inch baking dish with butter.
- Layer half of the sliced potatoes in the bottom of the baking dish, slightly overlapping each slice.
- Pour half of the cream mixture over the first layer of potatoes, ensuring even coverage.
- Sprinkle half of the shredded cheddar cheese and half of the grated Parmesan cheese evenly over the cream layer.
- Repeat the layering process with the remaining potatoes, cream mixture, and cheeses.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and increase the oven temperature to 400°F (200°C). Bake for an additional 15 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it rest for 10 minutes before serving.
Notes
For added flavor, you can mix in chopped onions or cooked bacon between the layers.
Make sure to slice the potatoes evenly for consistent cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for best results.