Weeknight Scalloped Potatoes Recipe

Introduction

Scalloped potatoes make a comforting and creamy side dish perfect for any weeknight dinner. This recipe uses simple ingredients to create tender, flavorful layers topped with golden Parmesan cheese. Get ready for a delicious, easy-to-make classic.

Ingredients

• 2 pounds Russet potatoes
• 2 tablespoons salted butter
• 2 teaspoons minced garlic
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup freshly grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 425℉ (220℃).
2. Step 2: Peel the potatoes and thinly slice them about 1/8-inch thick using a mandoline, sharp knife, or food processor. Set the slices aside.
3. Step 3: In a 2 to 3-quart dutch oven, melt the salted butter over medium-high heat. Add the minced garlic and cook for 60 seconds until fragrant and lightly toasted.
4. Step 4: Stir in the heavy cream, chicken broth, salt, black pepper, and ground nutmeg. Mix well to combine.
5. Step 5: Add the potato slices to the dutch oven and make sure they are submerged in the liquid. Bring to a simmer, then cover and reduce heat to medium-low. Let simmer for 10 minutes until the potatoes are fork tender.
6. Step 6: Keep the potatoes in the dutch oven or transfer them to a lightly greased 8×8-inch pan or a 1½ to 2-quart casserole dish. Evenly sprinkle the grated Parmesan cheese over the top.
7. Step 7: Bake uncovered for 15 minutes, or until the cream is bubbling and the top turns golden brown. Let the dish cool for 10 minutes before serving.

Tips & Variations

• Use a mandoline slicer to ensure evenly thin potato slices for uniform cooking.
• You can substitute vegetable broth for chicken broth to make this dish vegetarian-friendly.
• Try adding fresh herbs like thyme or rosemary for extra flavor.
• For a richer topping, sprinkle some shredded Gruyère or cheddar cheese along with the Parmesan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the dish with foil and warm in a 350℉ (175℃) oven until heated through, about 15-20 minutes, to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different potato varieties?

Russet potatoes work best here because they get tender and absorb the creamy sauce well. However, Yukon Gold potatoes can also be used for a slightly waxier texture.

Do I have to use a dutch oven?

No, you can simmer the potatoes in any medium-sized pot, then transfer them to an oven-safe baking dish for finishing in the oven.

Weeknight Scalloped Potatoes Recipe

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★★★★★

4.6 from 123 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Weeknight Scalloped Potatoes recipe features tender Russet potatoes simmered in a flavorful garlic-infused cream and chicken broth mixture, topped with freshly grated Parmesan cheese, and baked to a golden, bubbly perfection. It’s a comforting and easy-to-make side dish perfect for any weeknight dinner.

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Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds Russet potatoes

Sauce

• 2 tablespoons salted butter
• 2 teaspoons minced garlic
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Topping

• 1/2 cup freshly grated Parmesan cheese

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the scalloped potatoes later.
2. Slice Potatoes: Peel and thinly slice the Russet potatoes about 1/8-inch thick using a mandoline, sharp knife, or food processor. Set the slices aside.
3. Prepare Sauce: Melt the salted butter in a 2 to 3-quart dutch oven over medium-high heat. Add minced garlic and cook for 60 seconds until fragrant to toast it lightly.
4. Add Liquids and Seasoning: Pour in the heavy cream and chicken broth. Add salt, black pepper, and ground nutmeg then stir everything to combine well.
5. Simmer Potatoes: Add the sliced potatoes to the dutch oven and submerge them in the liquid mixture. Bring to a simmer, then cover and reduce heat to medium low. Let it simmer covered for 10 minutes until potatoes are fork tender.
6. Prepare for Baking: Either keep the potatoes in the dutch oven or transfer them to a lightly greased 8×8-inch pan or 1½ to 2-quart casserole dish. Evenly sprinkle freshly grated Parmesan cheese over the top.
7. Bake: Bake uncovered for 15 minutes in the preheated oven until the cream is bubbling and the top is golden brown.
8. Cool and Serve: Let the scalloped potatoes cool in the pan for 10 minutes before serving to allow the flavors to meld and the dish to set.

Notes

• Use a mandoline or a very sharp knife for thin, even potato slices to ensure uniform cooking.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• If you prefer a stronger cheesy flavor, sprinkle extra Parmesan or add mozzarella on top before baking.
• Make sure potatoes are fully submerged in the liquid during simmering to cook evenly.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: scalloped potatoes, Russet potatoes, creamy potatoes, baked potatoes, weeknight side dish, easy potato recipe