Scalloped Potatoes with Heavy Whipping Cream with thin-sliced potatoes baked with heavy cream, cheddar, Parmesan, butter, garlic, onion, and thyme.
Ingredients yo need
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold potatoes | 2.5–3 lbs | Peeled and thinly sliced (~1/8 inch) |
| Heavy whipping cream | 2 ½ cups | Provides richness and silky texture |
| Unsalted butter | 4 tbsp | For sauce and greasing the baking dish |
| Cheddar cheese | 1 ½ cups | Sharp or mild, shredded |
| Parmesan cheese | ½ cup | Optional, for a golden crust |
| Garlic | 2 cloves | Minced for flavor depth |
| Fresh thyme | 1 tsp | Or ½ tsp dried thyme |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | ½ tsp | Freshly ground |
| Nutmeg | ⅛ tsp | Optional, for warmth |
| Bacon or pancetta | 4 slices | Optional, cooked and crumbled |
Step-by-Step Instructions
1. Prep the Oven and Dish
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter to prevent sticking and ensure a golden crust forms.
2. Slice the Potatoes
Peel and slice 2.5–3 lbs of Yukon Gold or Russet potatoes evenly, about 1/8 inch thick. Uniform slices ensure even cooking and a silky texture.
3. Make the Cream Sauce
In a saucepan, melt 4 tbsp butter, then stir in 2 ½ cups heavy whipping cream. Add minced garlic, salt, pepper, and fresh thyme. Heat gently until smooth.
4. Layer the Dish
Arrange a layer of potatoes in the dish, pour some cream sauce over, and sprinkle with shredded cheddar. Repeat until all potatoes and sauce are used, finishing with cheese on top.
5. Bake and Rest
Bake for 60–75 minutes until golden and bubbly. Let rest 10–15 minutes before serving.
Serving Suggestions for Scalloped Potatoes with Heavy Whipping Cream Recipe
| Main Dish Pairing | Side Suggestions | Occasion Tips |
|---|---|---|
| Roast chicken | Steamed green beans | Family dinners |
| Glazed ham | Fresh salad | Holiday meals |
| Pork chops | Roasted vegetables | Festive gatherings |
| Grilled steak | Sauteed greens | Weekend dinners |
| Turkey | Cranberry sauce | Thanksgiving or Christmas |
Variations for Scalloped Potatoes with Heavy Whipping Cream Recipe
1. Cheese Options
- Mix cheddar with Gruyère or sprinkle Parmesan on top for a richer, golden crust.
2. Aromatics and Herbs
- Add garlic, onion, thyme, rosemary, or a pinch of nutmeg to enhance flavor depth.
3. Protein Boost
- Incorporate cooked bacon or pancetta for a smoky, savory layer.
4. Vegetable Additions
- Fold in spinach, kale, or roasted vegetables between layers for extra nutrition.
5. Lighter Version
- Replace half the heavy cream with milk or broth for a slightly lighter but still creamy dish.
Nutrition Information for Scalloped Potatoes with Heavy Whipping Cream Recipe
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 350–400 kcal | Depending on cheese and potato type |
| Total Fat | 22 g | Saturated Fat 14 g |
| Cholesterol | 70 mg | From heavy cream and butter |
| Sodium | 400 mg | Adjust based on added salt and cheese |
| Carbohydrates | 32 g | Mostly from potatoes |
| Fiber | 3 g | From potatoes and optional vegetables |
| Sugars | 3 g | Naturally occurring in potatoes |
| Protein | 9 g | From cheese and cream |
| Calcium | 180 mg | From cheese and cream |
Common Mistakes & How to Avoid Them
- Uneven Potato Slices. Cutting potatoes unevenly can result in some slices being undercooked while others become mushy. Aim for uniform ~1/8-inch slices.
- Not Enough Cream. Skimping on heavy whipping cream leads to dry, less flavorful scalloped potatoes. Ensure each layer is well-coated.
- Using Low-Fat Milk Only. Milk alone won’t create the rich, silky sauce that makes this recipe 5-star. Heavy cream is essential.
- Skipping Resting Time. Serving immediately after baking can cause runny sauce. Allow 10–15 minutes for the cream to thicken.
- Wrong Potato Type. Waxy potatoes don’t absorb cream well. Use Yukon Gold or Russet for best results.
- Overbaking. Baking too long can dry out the potatoes and burn the cheese crust. Monitor during the last 10 minutes.
FAQ Section for Scalloped Potatoes with Heavy Whipping Cream Recipe
Q1: Can I make this recipe ahead of time?
A1: Yes! Assemble the dish, cover, and refrigerate. Bake when ready; add 5–10 minutes if baking from cold.
Q2: Can I use milk instead of heavy cream?
A2: You can, but the dish will be less creamy. Heavy whipping cream ensures the rich, silky texture.
Q3: What potatoes work best?
A3: Yukon Gold or Russet potatoes hold shape and absorb cream perfectly.
Q4: Can I add extras like bacon or vegetables?
A4: Absolutely! Bacon, pancetta, spinach, or kale can enhance flavor and texture.
Q5: How should leftovers be stored?
A5: Cover tightly, refrigerate 3–4 days, and reheat in oven or microwave.
