Description
A comforting and creamy casserole of thinly sliced russet potatoes baked in a rich, cheesy sauce made with cheddar, Parmesan, sour cream, and a hint of paprika. Perfect as a hearty side dish for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and sliced thinly
Cheese
- 2 cups shredded cheddar cheese (or a mix of cheeses)
- 1/2 cup grated Parmesan cheese
Sauce
- 1 1/2 cups heavy cream (or milk for a lighter version)
- 1/2 cup sour cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Garnish
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare Sauce: Melt the butter in a saucepan over medium heat until fully melted.
- Sauté Aromatics: Add the finely chopped onion to the melted butter and cook, stirring occasionally, until the onion softens and becomes translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, making sure not to brown it.
- Make Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook this mixture for about 1 minute to eliminate the raw flour taste.
- Add Cream: Gradually whisk in the heavy cream (or milk, if using) until the sauce is smooth and free of lumps.
- Simmer and Season: Bring the sauce to a gentle simmer, then stir in the sour cream, salt, black pepper, and paprika. Continue to cook for 3-5 minutes until the sauce thickens and is creamy.
- Layer Potatoes: Place half of the thinly sliced potatoes in an even layer in a prepared baking dish.
- Add Sauce: Pour half of the prepared creamy sauce evenly over the potato layer, spreading it gently to cover all slices.
- Add Cheese: Sprinkle half of the shredded cheddar and grated Parmesan evenly over the sauce.
- Repeat Layers: Arrange the remaining sliced potatoes on top, then pour the remaining sauce and sprinkle with the remaining cheddar and Parmesan cheeses.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in a preheated oven for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the potatoes are tender when pierced and the top is golden brown and bubbling.
Notes
- For a lighter version, substitute heavy cream with whole milk or 2% milk, but the sauce may be less rich.
- You can prepare this dish a day ahead and refrigerate before baking; just increase baking time slightly if baking from cold.
- Add herbs like thyme or rosemary for extra flavor in the sauce if desired.
- Let the scalloped potatoes rest for 10 minutes after baking to allow the sauce to set up for easier serving.
- Using evenly sliced potatoes ensures even cooking; a mandoline slicer can help achieve consistent thickness.
