Scalloped Potato Casserole
A creamy, cheesy potato casserole perfect for family dinners or special occasions. Layers of thinly sliced potatoes are baked in a rich cheese sauce until golden and bubbly.
Ingredients
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1.5 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional, for extra flavor)
- 1 teaspoon Dijon mustard
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup shredded Gruyère cheese (or more cheddar)
Garnish
- Fresh thyme or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Slice potatoes thinly and sauté onion and garlic in butter until soft.
- Combine cream, milk, Dijon, salt, pepper, and paprika; heat until warm.
- Whisk in cheeses until smooth. Layer potatoes in a greased dish, pour sauce, and repeat. Top with Gruyère.
- Cover with foil, bake 45 mins. Remove foil, bake 15-20 mins until golden. Rest 10 mins before serving.
Notes
For a crispier top, broil for the last 2 minutes.