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Classic Scalloped Potatoes Au Gratin

Layers of tender, buttery potatoes in a creamy, cheesy sauce topped with a golden-brown crust, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Potato Layers
  • 4 large potatoes, thinly sliced Opt for starchy potatoes like Russets or Yukon Golds.
Creamy Cheese Sauce
  • 2 cups shredded cheddar cheese Feel free to mix in Gruyère or mozzarella for a unique flavor twist.
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
Garnish
  • Fresh parsley for garnish Chopped before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 3-quart baking dish with butter.
  3. Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared dish.
Making Cheese Mixture
  1. In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, and pepper. Stir gently until mixed.
  2. Gradually stir in 1.5 cups of the shredded cheddar cheese into the cream mixture until melted.
Layering
  1. Pour half of the cheese mixture over the layered potatoes, spreading evenly.
  2. Repeat the layering process with the remaining potatoes and cheese mixture.
  3. Sprinkle the remaining Parmesan cheese on top for that golden crust.
Baking
  1. Cover with foil and bake for 45 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
  3. Once baked, let it sit for a few minutes before garnishing with freshly chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for 2–3 months. Reheat in the oven at 350°F (175°C) until heated through, adding a splash of cream to maintain texture.