Scalloped potatoes from scratch are easier than you think! A comfort food classic, these easy scalloped potatoes with cream have lots of herbs, spices, garlic and cheese. They're super delicious and make for a fabulous vegetable side dish the whole family will love.
cooking spray(or butter, to grease casserole dish)
In a heavy bottomed pot on medium heat melt butter. Preheat oven to 375 degrees Fahrenheit for later.
Add onion to melted butter and cook until translucent, about 5 minutes. Add garlic and cook 1 minute.
Stir in flour and cook 1 to 2 minutes. Mixture will be like a paste. Whisk in milk and cook until heated through, about 2 minutes.
Add heavy cream and cook until liquid just starts to lightly bubble. Off heat stir in 1 cup of cheese, thyme, savoury, salt, pepper, paprika, cayenne and nutmeg.
Grease 9" x 13" casserole dish with cooking spray or butter. Spread half of sliced potatoes in dish. Pour over half of sauce mixture. Repeat with remaining potatoes and sauce. Top with remaining 1.5 cups of cheese.
Cover with foil and bake for 30 minutes. Carefully remove foil and bake an additional 30 minutes until bubbly and cheese is golden. Enjoy!
Slice the potatoes thinly and about the same size so they cook through equally. If you have a mandolin, (carefully) use that. Otherwise, slice by hand the best you can. I like roughly 1/8 to 1/4 inch thick.
Peeling the potatoes isn't necessary, though I did. If you decide not to peel, just ensure that they are washed and scrubbed clean before cutting.
If using dried herbs, use 1/3 the amount as fresh. For these scallop potatoes, I used 1 tbsp of fresh thyme. If using dried, use 1 teaspoon.
Want to lighten things up a little? Use half and half instead of heavy cream and cut back the cheddar cheese on top to 1 cup instead of 1.5 cups.
Cheddar cheese was used in this easy cheesy scalloped potatoes recipe. Opt for a young cheddar over an aged. It has more moisture and melts better.