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- 4 large Russet potatoes, thinly sliced - 1 onion, finely chopped - 2 cups heavy cream - 1 ½ cups shredded sharp cheddar cheese - 1 cup grated Gruyère cheese - 3 cloves garlic, minced - 2 tablespoons unsalted butter (divided) - 1 teaspoon dried thyme - Salt and freshly ground black pepper, to taste - Fresh chives, chopped (for garnish) When making cheesy scalloped potatoes, I love using Russet potatoes. They cook well and have a nice texture. Thinly slicing them helps create soft layers. Use a sharp knife or mandoline for even slices. Next, I chop the onion finely. It adds sweetness and depth. Mince the garlic to ensure it blends well with the cream. I also choose sharp cheddar for its strong flavor, and Gruyère for its meltiness. Heavy cream gives the dish its rich and creamy texture. It makes every bite smooth and decadent. Dried thyme adds that lovely herb taste. Salt and pepper are key for balancing flavors. Finally, I top it all with fresh chives. They add a pop of color and a mild onion taste. Gather all these ingredients to create a delicious and comforting meal. First, preheat your oven to 375°F (190°C). This step ensures your potatoes bake evenly. Next, take a large baking dish and butter it well. Use 1 tablespoon of unsalted butter to coat the bottom and sides. This helps prevent sticking and makes clean-up easier. In a medium saucepan, melt the other tablespoon of butter over medium heat. Add the finely chopped onion and cook it until soft and clear, about 5 minutes. Stir in the minced garlic and cook for 1 more minute. You want it fragrant but not burnt. Then, pour in the heavy cream. Add the dried thyme, salt, and black pepper. Heat this mixture until it simmers, then remove it from the heat. Letting the flavors blend is key. Now, let’s layer the potatoes. Start by spreading half of the thinly sliced potatoes in the buttered dish. Drizzle half of the creamy onion mixture over them. Next, sprinkle half of both the shredded sharp cheddar and grated Gruyère cheeses on top. Repeat this process with the remaining potatoes and cream mixture. Finally, add the rest of the cheese for a rich, gooey top. Cover the baking dish tightly with aluminum foil. This traps steam and helps the potatoes cook. Bake in your preheated oven for 40 minutes. After that, remove the foil and bake for another 20 to 25 minutes. You’ll know it’s done when the top is golden brown and bubbly. Let the dish cool for 10 minutes before serving. This cooling time helps the flavors set and makes it easier to serve. Garnish with chopped chives for a fresh touch. To get that rich, creamy texture, cook the potatoes evenly. Slice them thinly for fast cooking. Use a sharp knife or mandoline for uniform slices. This helps them cook at the same speed. For cheese, I recommend mixing sharp cheddar with Gruyère. Cheddar adds a strong flavor, while Gruyère brings a nutty richness. This combo melts beautifully and creates layers of taste. Herbs and spices can make a big difference. Dried thyme works well, but you can also try rosemary or parsley. These add a fresh touch to your dish. Want to switch it up? Add cooked bacon for a smoky flavor. You can also mix in sautéed mushrooms or spinach to add depth. These twists keep the dish exciting and unique. Serving scalloped potatoes can be fun! You can dish them right from the baking dish for a casual feel. For special occasions, spoon portions onto plates. Garnish with fresh chives for a pop of color. Chives add a mild onion flavor and make the dish look fancy. You can also sprinkle some paprika on top for a nice contrast. {{image_4}} You can enjoy cheesy scalloped potatoes even without dairy. Start by using a plant-based cream. Coconut cream or cashew cream works great as a substitute for heavy cream. For cheese, look for dairy-free cheese. Options like almond or soy cheese melt well and add flavor. Add nutrition and color by mixing in vegetables. Broccoli or spinach adds a nice touch. Chop them finely and layer them with the potatoes. If you want extra flavor, try adding cooked bacon or ham. These meats give a savory taste that pairs well with the cheese. Don’t be afraid to play with spices! Add fresh herbs like rosemary or basil for a fragrant twist. A dash of cayenne or paprika can add heat and depth. These spices will make your dish stand out at any meal. To keep your cheesy scalloped potatoes fresh, cool them completely. Place them in an airtight container. Store in the fridge for up to 3 days. When you're ready to enjoy them, reheat in the oven. Preheat to 350°F (175°C). Cover with foil to keep them moist, then heat for about 20 minutes. This keeps the texture creamy and delicious. If you want to save your cheesy scalloped potatoes for later, freezing is a great option. First, let them cool completely. Then, wrap them tightly in plastic wrap and foil. You can freeze them for up to 2 months. When you’re ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot throughout, about 30 minutes. This way, they stay tasty and satisfying. To make cheesy scalloped potatoes, start by preheating your oven to 375°F (190°C). Butter a large baking dish with one tablespoon of unsalted butter. Next, cook one finely chopped onion in a saucepan with the remaining butter until soft. Add three minced garlic cloves and cook for one more minute. Pour two cups of heavy cream into this mix, adding dried thyme, salt, and pepper. Simmer it gently. Now, layer half of four thinly sliced Russet potatoes in the dish. Pour half of the cream mixture over that, followed by half of the shredded sharp cheddar and grated Gruyère cheeses. Repeat with the remaining potatoes, cream, and cheese. Cover with foil and bake for 40 minutes, then remove the foil and bake for 20-25 minutes until golden brown. Let it cool for ten minutes before serving. Yes, you can use alternatives like cauliflower or turnips for a low-carb version. Simply slice them thinly as you would the potatoes. These options absorb the creamy sauce well. Cauliflower has a mild taste that pairs nicely with cheese. Turnips offer a slightly peppery flavor, adding a unique twist. Both keep the dish creamy and delicious without the carbs from potatoes. Cheesy scalloped potatoes last about three to five days in the fridge. Make sure to store them in an airtight container. Always check for any signs of spoilage before eating. Reheat in the oven or microwave until hot. If you see any change in smell or color, it's best to discard them. You can prepare the dish a day ahead. Assemble it up to the baking step, then cover it with foil and store it in the fridge. When ready to cook, let it sit for 30 minutes at room temperature before baking. This helps the potatoes cook evenly. For reheating, bake it until bubbly and golden, just like the original recipe. Cheesy scalloped potatoes are a delicious dish you can easily make at home. We covered the key ingredients, step-by-step instructions, and storage tips to help you succeed. You can even experiment with variations to make the dish your own. Remember, this recipe is perfect for gatherings or cozy nights in. Enjoy every creamy bite, and don't hesitate to share your tasty results with friends and family!

Cheesy Scalloped Potatoes

Indulge in the ultimate comfort food with these Cheesy Scalloped Potatoes! This delicious recipe layers tender Russet potatoes with a creamy garlic and onion sauce, topped with sharp cheddar and Gruyère cheese for irresistible gooeyness. Perfect for family dinners or special occasions, these scalloped potatoes are a must-try! Click through to explore the full recipe and elevate your mealtime to a delightful experience.
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Ingredients
  

4 large Russet potatoes, thinly sliced

1 onion, finely chopped

2 cups heavy cream

1 ½ cups shredded sharp cheddar cheese

1 cup grated Gruyère cheese

3 cloves garlic, minced

2 tablespoons unsalted butter (divided)

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

Fresh chives, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Generously butter a large baking dish using 1 tablespoon of the unsalted butter, making sure to coat the bottom and sides to prevent sticking.

    In a medium saucepan over medium heat, melt the remaining tablespoon of butter. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant, ensuring it doesn't burn.

      Pour the heavy cream into the saucepan with the onion and garlic. Sprinkle in the dried thyme, then season with salt and freshly ground black pepper to taste. Gently heat the mixture until it reaches a gentle simmer, then remove it from the heat source to allow the flavors to meld.

        Begin layering by spreading half of the thinly sliced potatoes evenly across the bottom of the prepared baking dish. Drizzle half of the creamy onion mixture over the potato layer, followed by a generous sprinkle of half of both the shredded sharp cheddar and grated Gruyère cheeses.

          Add the remaining slices of potatoes to create another layer. Pour the remaining cream mixture over this layer of potatoes, and finish with the remaining cheese, ensuring an even distribution for a gooey top.

            Tightly cover the baking dish with aluminum foil to trap the steam. Bake in the preheated oven for 40 minutes, allowing the potatoes to cook through and become tender.

              After the initial baking time, carefully remove the aluminum foil and continue to bake for an additional 20-25 minutes. Look for the top to become bubbly and golden brown, indicating that it is ready.

                Once it’s done baking, let the dish cool for 10 minutes before serving. This will make it easier to serve and allow the flavors to settle. Garnish with a sprinkle of freshly chopped chives for a vibrant touch.

                  Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 6

                    - Presentation Tips: You may serve the scalloped potatoes directly from the baking dish for a rustic feel. For a more elegant presentation, carefully spoon individual portions onto plates and accentuate each with a sprinkle of extra chives for added color and freshness.