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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the scalloped potatoes later.
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.
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.
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.
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.
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.
Bake: Bake uncovered for 15 minutes in the preheated oven until the cream is bubbling and the top is golden brown.
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