These Cheesy Scalloped Potatoes are a comforting classic, perfect for family dinners or holiday gatherings! Thinly sliced russet potatoes are layered in a creamy sauce, topped with a rich blend of melted cheeses for a dish that’s irresistibly delicious.
Ingredients
- 2 tbsp butter (plus extra for greasing)
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream (add more if needed)
- 1 1/2 to 1 3/4 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 3 cups shredded cheese (2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
- 1 tbsp parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Grease an 8 x 8-inch baking dish with butter.
- In a large skillet, melt 2 tbsp butter over medium heat. Add onion and sauté until soft (about 5 minutes). Stir in garlic, salt, and pepper; cook until fragrant (30 seconds).
- Pour in chicken stock and heavy cream. Add sliced potatoes, coating evenly in the sauce.
- Bring to a gentle simmer, cover, and cook over medium-low heat for 15-20 minutes, stirring occasionally, until potatoes are nearly tender.
- Transfer the potatoes to the prepared baking dish. Spread shredded cheese evenly on top.
- Bake for 10-15 minutes or until cheese is melted and golden brown. Cool slightly, garnish with parsley, and enjoy!