best scalloped potatoes awesome easter dinner
These creamy, cheesy scalloped potatoes are the perfect side dish for your Easter dinner. Baked until golden and bubbly, they are rich in flavor and sure to impress your guests.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 3 pounds russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 2 tablespoons fresh thyme or dried thyme
- 2 tablespoons butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- In a large mixing bowl, combine the heavy cream, whole milk, minced garlic, salt, black pepper, nutmeg (if using), and thyme. Whisk until well combined.
- Layer half of the sliced potatoes evenly in the bottom of the greased baking dish. Sprinkle with half of the cheddar cheese and half of the Parmesan cheese.
- Pour half of the cream mixture over the first layer of potatoes and cheese.
- Repeat the layering process with the remaining potatoes, cheeses, and cream mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Let the scalloped potatoes rest for 10 minutes before serving.
Notes
For extra flavor, you can add cooked diced ham or bacon between the layers.
Make sure not to cut the potato slices too thick; about ⅛ inch is ideal for even cooking.
These scalloped potatoes can be prepared a day in advance. Just cover and refrigerate, then bake when ready to serve.