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To make cheesy scalloped potatoes, gather these simple ingredients. Each one plays a key role in creating a rich and delicious dish. - 4 large russet potatoes, peeled and thinly sliced - 1 cup sharp cheddar cheese, freshly grated - 1 cup Gruyère cheese, freshly grated - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups heavy cream - 1 tablespoon unsalted butter - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon freshly grated nutmeg - Fresh parsley, finely chopped (for garnish) These ingredients combine to create layers of flavor and creaminess. The russet potatoes hold up well during cooking. Cheddar and Gruyère cheeses melt beautifully, adding depth. Onions and garlic bring a savory touch that enhances the cream. Using heavy cream gives it that luxurious texture. The seasonings, like nutmeg and pepper, add warmth and spice. Finally, fresh parsley adds color and freshness. For the full recipe, check the detailed instructions above. 1. Preheat the oven Start by preheating your oven to 375°F (190°C). This helps the dish cook evenly. 2. Sauté onions and garlic In a medium saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 4-5 minutes until the onion is soft. This step boosts the flavor of the cream. 3. Prepare the creamy mixture Next, pour the heavy cream into the saucepan. Add sea salt, black pepper, and nutmeg. Stir gently and heat until it simmers. Don’t let it boil. Remove from heat after simmering. 4. Layering the ingredients Lightly grease a 9x13 inch baking dish. Spread half of the sliced potatoes evenly at the bottom. Pour half of the creamy mixture over the potatoes. Sprinkle half of the cheddar and Gruyère cheese on top. Repeat this layering with the remaining potatoes, cream, and cheese. Make sure the last layer has cheese on top. 1. Cover and bake Cover the baking dish with aluminum foil. This keeps moisture in while baking. Place it in the preheated oven and bake for 45 minutes. 2. Remove foil and brown After 45 minutes, carefully take off the foil. This allows the top to brown. Bake for another 25-30 minutes until the potatoes are tender and the top is golden. 3. Cooling time before serving Once baked, remove the dish from the oven. Let it cool for about 10 minutes. This cooling time lets the flavors settle and makes serving easier. You can find the Full Recipe in the earlier sections for all the details! Choosing the right potato For the best scalloped potatoes, use russet potatoes. They have a high starch content. This helps create a creamy texture when cooking. Waxy potatoes, like red or new potatoes, do not work well here. Slicing uniformity Slice your potatoes evenly. Aim for about 1/8 inch thick. This ensures all the slices cook at the same rate. You can use a mandoline for quick and uniform cuts. Achieving creaminess To get that rich creaminess, use heavy cream. It provides a smooth, velvety texture. You can also mix in some whole milk for a lighter option. Just keep the ratio balanced. Herbs and spices Enhance your dish with herbs like thyme or rosemary. They add freshness and depth. A sprinkle of paprika can give it a nice kick too. Just be careful not to overpower the cheese. Cheese variations While sharp cheddar and Gruyère are classic, feel free to experiment. Try adding fontina for creaminess or Monterey Jack for a mild flavor. Mixing different cheeses can create a unique taste. Adding proteins For a heartier meal, consider adding proteins. Cooked bacon or ham adds great flavor and texture. You can even stir in some cooked chicken for a complete dish. These additions make your scalloped potatoes a full meal. For the full recipe, check the detailed instructions above. {{image_4}} Using different cheeses can change the flavor of your cheesy scalloped potatoes. Here are a few great choices: - Fontina: This cheese melts well and adds a creamy touch. It has a mild, nutty flavor that pairs nicely with potatoes. - Monterey Jack: This cheese is smooth and creamy. It enhances the dish with a mild taste. - Vegan cheese options: If you want a dairy-free version, try using vegan cheese. Look for brands that melt well. You can easily adjust the recipe to fit different diets. Here are some ideas: - Gluten-free options: The base recipe is gluten-free. Just make sure your ingredients, like cheese and cream, are also gluten-free. - Dairy-free alternatives: Use plant-based cream and cheese for a dairy-free dish. Coconut cream works great for creaminess. Adding more to your dish can make it even better. Consider these options: - Adding vegetables: Slice up some spinach or mushrooms and layer them in. They add flavor and color. - Incorporating meats: Cooked bacon or ham can add a nice, savory touch. Layer it in with the potatoes for extra flavor. For the complete recipe, check out the Full Recipe. After you make your cheesy scalloped potatoes, let them cool down. Cooling helps keep the flavors locked in. I usually wait about 10 minutes after baking. This step is key for storage. To store leftovers, place the dish in an airtight container. If you have extra sauce, pour it over the potatoes to keep them moist. Store the container in the fridge. Cheesy scalloped potatoes can last for about 3 to 5 days this way. When reheating, the best method is in the oven. Preheat the oven to 350°F (175°C). Cover the dish with foil to keep it from drying out. Heat for about 20-25 minutes or until warm. You can also use a microwave if you're short on time. Place a portion in a microwave-safe dish. Heat on medium power for 1-2 minutes, checking every 30 seconds. After reheating, serve right away. A sprinkle of fresh parsley on top adds a nice touch. Enjoy your cheesy scalloped potatoes warm and gooey! You can prepare cheesy scalloped potatoes a day before. Just follow the recipe steps until the baking part. Cover the dish tightly with plastic wrap and store it in the fridge. When ready to bake, remove the wrap and bake as directed. You may need a few extra minutes for baking. Yes, you can use milk, but it changes the dish's texture. Heavy cream gives a rich, creamy feel. If using milk, choose whole milk for a better result. You can also mix milk with a bit of butter for extra creaminess. Cheesy scalloped potatoes pair well with many dishes. Try them with grilled chicken or baked ham. They also go nicely with a fresh green salad. The creaminess of the potatoes complements these lighter dishes. Leftovers can last about 3-5 days in the fridge. Make sure to store them in an airtight container. If you want them to last longer, consider freezing them. Just reheat them in the oven or microwave before serving. Check out the Full Recipe for more tips on storage! Cheesy scalloped potatoes are a delicious dish with simple steps. We covered the key ingredients, from potatoes to cheeses and seasonings. I detailed how to prepare, bake, and store your creation. I shared tips for the best texture and flavor, plus variations to keep it exciting. Remember, you can adapt this dish for different diets and add extra ingredients. Enjoy the process and savor each bite of your cheesy masterpiece. Cooking should be fun, so let your creativity shine with these ideas!

Cheesy Scalloped Potatoes

Indulge in the creamy goodness of cheesy scalloped potatoes with this easy recipe! Layered with sharp cheddar, Gruyère, and rich cream, this dish is the perfect comfort food for any occasion. From prepping the ingredients to achieving that perfect golden top, we've got you covered. Click through now to discover how to create this mouth-watering recipe that will impress your family and friends!
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Ingredients
  

4 large russet potatoes, peeled and thinly sliced

1 cup sharp cheddar cheese, freshly grated

1 cup Gruyère cheese, freshly grated

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups heavy cream

1 tablespoon unsalted butter

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 375°F (190°C). This will ensure that your dish cooks evenly.

    In a medium saucepan, melt the butter over medium heat. Once melted, add the finely chopped onion and minced garlic, sautéing for approximately 4-5 minutes or until the onion becomes soft and translucent. This will enhance the flavor of your cream mixture.

      Gradually pour in the heavy cream and add the sea salt, black pepper, and nutmeg. Stir gently and allow the mixture to heat until just simmering, taking care not to boil it. Once simmering, remove the saucepan from the heat.

        Lightly grease a 9x13 inch baking dish with a little butter or non-stick spray. Layer half of the sliced potatoes evenly across the bottom of the dish, ensuring they cover the surface.

          Pour half of the creamy onion and garlic mixture over this first layer of potatoes. Evenly sprinkle half of the grated cheddar and Gruyère cheese on top of the cream.

            Repeat the layering process with the remaining sliced potatoes, the remaining cream mixture, and the remaining cheeses, ensuring that the final layer is topped with cheese.

              Cover the baking dish with aluminum foil to hold in moisture while baking. Place it in the preheated oven and bake for 45 minutes.

                After 45 minutes, carefully remove the foil to allow the top to brown. Continue to bake for an additional 25-30 minutes, or until the potatoes are tender when pierced with a fork, and the top is beautifully golden brown and bubbling.

                  Once done, remove the dish from the oven and let it cool for about 10 minutes. Just before serving, garnish with freshly chopped parsley for a pop of color and freshness.

                    Prep Time: 20 minutes | Total Time: 1 hour 40 minutes | Servings: 6

                      - Presentation Tips: For a rustic presentation, serve directly from the baking dish, allowing guests to help themselves. Alternatively, scoop individual portions onto warm plates, garnished with a sprinkle of fresh parsley and serve alongside a simple green salad for a complete meal.