Scalloped potatoes iii –Yo, gather ’round y’all! We got a delicious recipe that’s gonna take your taste buds on a ride. These scalloped potatoes are creamy, cheesy goodness that’ll have the whole crew coming back for seconds. Perfect for family dinners or holiday gatherings, this dish is sure to impress. Let’s dive into how to whip this up!
Scalloped Potatoes
Check out this mouthwatering image of our final masterpiece:
Now, before we hit the kitchen, here’s what you’ll need to get your scalloped potatoes just right:
Ingredients:
- 2 pounds of potatoes (Yukon Gold or Russet work great)
- 1 cup of heavy cream
- 1 cup of whole milk
- 3 tablespoons of unsalted butter
- 1 small onion, finely chopped
- 2 cups of shredded cheddar cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Make sure it’s nice and hot.
- Grab those potatoes, peel ‘em, and slice them thin—about 1/8 inch thick. You want them to cook evenly, ya feel?
- In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent (about 4-5 minutes).
- Pour in the heavy cream and milk, seasoning with salt and pepper. Stir that mixture good and let it heat up, but you don’t have to boil it!
- Now it’s layering time! Grab a baking dish and start layering your sliced potatoes. Pour a bit of the cream mixture over each layer, then sprinkle some cheese on top. Repeat until you’ve used everything up, finishing with a generous layer of cheese on top.
- Cover the dish with aluminum foil to keep the moisture in while it cooks. Bake in the oven for about 45 minutes.
- After 45 minutes, remove the foil and let it bake for another 15-20 minutes until the top is golden brown and bubbly. Don’t be afraid to peek now and then!
- Once it’s done, let it cool for a few minutes, then sprinkle some fresh parsley for that extra flair before serving.
And there you have it, folks! A comforting bowl of scalloped potatoes that’s sure to bring everyone together. Serve it up hot and watch those plates empty out faster than you can say, “seconds, please!” Happy cooking!