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The origins of scalloped potatoes can be traced back to the 18th century, where they first appeared in cookbooks as "potatoes au gratin," a French term that refers to a dish baked with a golden crust. The concept of layering thinly sliced potatoes with cheese and cream quickly spread across various cuisines, each region adding its own twist to the recipe. In the United States, scalloped potatoes became a popular dish during the mid-20th century, especially in the context of family dinners and holiday celebrations.

Cheesy Scalloped Potatoes

Discover the delicious comfort of cheesy scalloped potatoes, a classic side that elevates any meal. With tender layers of potatoes enveloped in a creamy cheese sauce and topped with a crunchy breadcrumb layer, this dish promises rich flavors and a satisfying texture. Perfect for holiday feasts or cozy family dinners, cheesy scalloped potatoes are a cherished recipe that invites second helpings and creates memorable moments at the table. Create your own culinary masterpiece with this step-by-step guide!
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Ingredients
  

4 medium-sized Russet potatoes, thinly sliced

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

4 tablespoons unsalted butter

1 teaspoon fresh thyme leaves (optional)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 cup breadcrumbs (for topping)

1 tablespoon olive oil (for topping)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare the Potatoes: Carefully wash and peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes thinly (about 1/8 inch thick) and set aside in a bowl of cold water to prevent browning.

      Create the Cheese Mixture: In a large mixing bowl, combine the shredded cheddar and Gruyère cheese. Reserve a small handful for topping later.

        Make the Cream Sauce: In a saucepan over medium heat, melt the butter. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute. Pour in the heavy cream and milk, and season with salt, black pepper, nutmeg, and fresh thyme. Heat until just warm; do not boil.

          Layer the Potatoes: Drain the potatoes and pat them dry. In a greased 9x13-inch baking dish, layer a third of the potato slices evenly on the bottom. Sprinkle a third of the cheese mixture over the potatoes, followed by a third of the cream sauce. Repeat this process of layering until all the potatoes, cheese, and sauce have been used, finishing with a layer of cheese on top.

            Add Breadcrumbs: Mix breadcrumbs with a tablespoon of olive oil and sprinkle evenly over the top layer of cheese.

              Bake: Cover the dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.

                Rest and Serve: Allow the dish to cool for about 10 minutes before serving to let the layers set. Serve warm as a comforting side dish.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 6-8 servings