Description
A warm, creamy scalloped potato casserole that’s perfect for holidays and comfort meals, featuring Yukon Gold potatoes in a rich garlic cream sauce topped with two kinds of cheese.
Ingredients
- 3 pounds Yukon Gold potatoes, washed and sliced 1/8-inch thick
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup grated cheddar cheese
- 1 cup grated Gruyère cheese
- 2 tablespoons butter, softened (for greasing the dish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with softened butter.
- In a large bowl, whisk together the heavy cream, minced garlic, kosher salt, black pepper, and nutmeg.
- Arrange half of the potato slices in a single layer in the prepared dish. Pour half of the cream mixture over the potatoes and sprinkle half of both cheeses on top.
- Repeat with the remaining potato slices, cream, and cheeses, pressing gently on top.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake uncovered for an additional 15–20 minutes until golden brown.
- Let cool for 10–15 minutes before serving.
Notes
Perfect as a side dish for roasted meats or a standalone comfort meal. Allowing the casserole to rest helps the sauce thicken for clean slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American