Pioneer Woman Scalloped Potatoes
This classic dish combines russet potatoes with a creamy cheese sauce, baked to perfection. It's a comforting side dish perfect for any occasion.
Equipment
- 1 9x13 inch baking dish lightly greased
- 1 saucepan
- 1 sharp knife
- 1 cutting board
Ingredients
Main Ingredients
- 3 lbs russet potatoes peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic minced
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp unsalted butter
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
- Peel the russet potatoes and slice them thinly using a sharp knife or mandoline. Aim for even slices to ensure consistent cooking.
- In a medium saucepan over medium heat, combine the heavy cream, milk, and minced garlic. Season with salt and pepper. Heat until just simmering, stirring occasionally.
- Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the creamy sauce over the potatoes, then sprinkle with half of the cheddar and Parmesan cheese.
- Add the remaining potato slices to the dish, pour over the rest of the sauce, and top with the remaining cheeses. Dot with butter pieces.
- Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
Serving
- Allow the scalloped potatoes to rest for 10 minutes before serving. This helps the dish set and makes it easier to slice.
Storage
- To store leftovers, allow the dish to cool completely, cover tightly with foil, or transfer to an airtight container. Refrigerate for up to 3 days.
Notes
Pro Tips: Use russet potatoes for their starchy texture that thickens the sauce. Ingredient Substitutions: Swap cheddar for Gruyere for a sophisticated touch. How to Serve: Pair with roasted meats or casseroles. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare and layer the dish in advance, then bake just before serving.