Making a large batch of potatoes does not have to be difficult. This recipe scales up easily to feed ten people from a single 9x13-inch baking dish. You only need a few common ingredients to put it together.
The combination of heavy cream, garlic, and two types of cheese creates a thick sauce as the dish bakes. It requires about 20 minutes of active preparation before the oven does the rest of the work.
Why this works
- Warming the cream before assembling the dish helps the sauce thicken faster and jumpstarts the baking process.
- Covering the dish with foil for the first half of baking traps steam to soften the potatoes.
- Removing the foil later allows the excess moisture to evaporate and browns the cheese.
Ingredients you'll need
- Potatoes: Russet potatoes have a high starch content that helps thicken the sauce. Yukon Gold potatoes hold their shape a bit better. Both work well here.
- Heavy cream: Use full-fat heavy cream or heavy whipping cream to prevent the sauce from separating in the hot oven.
- Cheddar cheese: Sharp cheddar adds a strong flavor that balances the rich cream. Mild cheddar melts well but offers a softer taste.
- Parmesan cheese: Buy a wedge of parmesan and grate it yourself. The pre-grated powdery version will not melt properly.
- Garlic: Fresh cloves provide a much better flavor than jarred minced garlic.
- Butter: A small amount is used to lightly cook the garlic and release its oils before adding the liquid.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the potatoes and sauce
Start by slicing the peeled potatoes into thin, even rounds. Heat the butter in a saucepan, cook the garlic briefly, and then bring the heavy cream, salt, and pepper to a gentle boil.
Step 2: Layer the casserole
Place half of the potato slices in the bottom of a greased baking dish. Pour half of the warm cream sauce over them, followed by an even layer of half the cheddar and parmesan cheeses. Repeat this process for the final layer.
Step 3: Bake and rest
Cover the dish with foil to trap steam and bake until the potatoes begin to soften. Remove the foil to let the cheese brown and finish cooking. Always let the casserole sit for a few minutes after taking it out of the oven so the sauce can thicken.
Serve it with
These potatoes pair well with roast turkey or chicken. Serve them alongside Classic Green Bean Casserole From Scratch and Cranberry Sauce With Orange Juice for a complete holiday meal.
Storage and reheating
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the cream sauce may separate and the potatoes will become mushy upon thawing. Reheat portions in the microwave or place them in a 350°F (175°C) oven until warmed through.
FAQ
Can I make this ahead of time?
You can assemble the entire dish earlier in the day, cover it tightly, and keep it in the refrigerator. Add about 15 minutes to the covered baking time since you are starting with a cold casserole.
Why did my cream sauce curdle?
High heat or using a lower fat dairy product like milk or half-and-half can cause the sauce to separate. Stick to heavy cream for a stable, smooth sauce.
Do I have to peel the potatoes?
Peeling is recommended for the best texture. The skins can become tough and detach from the potato slices as they bake in the cream sauce.
