Creamy Scalloped Potatoes are a simple holiday side dish made with layers of potatoes, creamy cheese sauce, and a golden brown finish. Celebrate Thanksgiving, Christmas, Easter, or other special holidays with this classic recipe!
– 4tablespoonsbutter – 1smalloniondiced - optional – 4clovesgarlic – 1/4cupall-purpose flour – 1 1/2cupsmilk – 2cupscream – 1cupchicken brothor veggie broth for vegetarian – 1/2teaspoonthyme – 1/2teaspoonsmoked or regular ground paprika – 1/4teaspoonground black pepper – 1/2teaspoonsaltor to taste – 3-4poundsYukon Gold potatoesor Russets peeled and sliced into 1/8-inch – 1cupmozzarella cheeseshredded – 1cupcheddar cheeseshredded – 1cupParmesan cheesefreshly grated
Ingredients
Warm the oven up to 400 degrees F.Grease a 9-by-13-inch baking dish with butter or cooking oil spray and set it away.
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Set a medium-sized cast iron pan or pot on medium-high heat. Put the butter in the hot pan and let it melt.
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In a pan, add the garlic and onion. Cook until the onion is soft and the garlic smells good.Mix in the flour, and then cook for two minutes while stirring all the time.
Reduce the heat to a low setting and whisk in one cup of chicken broth in a slow and steady manner until it is completely incorporated.
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In the same manner, gradually and without haste, whisk in the milk and cream until they are completely incorporated. The dried thyme, paprika, salt, and pepper should be stirred in.
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Allow the sauce to simmer at a low temperature for two to three minutes, but do not allow it to boil. This will allow the sauce to begin to thicken. Take the pan off the heat and set it aside.
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over top of the potatoes, pour half of the cream sauce, and then sprinkle one cup of mozzarella cheese over top, making sure to spread it equally.
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Spread out the rest of the potatoes and pour the rest of the cream sauce on top. If you want, you can sprinkle the rest of the cheddar cheese and Parmesan cheese on top.
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Place the baking dish in a hot oven and cover it with metal foil. Bake for 40 minutes. The potatoes should be just barely soft, and the sauce should be bubbling.
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Take off the paper and cook for another 20 to 30 minutes, or until the potatoes are done and the top is a golden brown color.
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Broil the cheese top for a few minutes before removing from the oven. Carefully avoid burning.Chop parsley or green onions for garnish. Warm serve.
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