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- 4 large russet potatoes, thinly sliced - 2 cups sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups heavy cream - 2 tablespoons unsalted butter - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and freshly ground black pepper to taste The beauty of cheesy scalloped potatoes lies in their simple and fresh ingredients. You will want russet potatoes for their starchiness, which helps them hold shape. The sharp cheddar and mozzarella create a creamy and flavorful cheese blend. Using heavy cream gives a rich texture, while onion and garlic add depth. Dried thyme and paprika give this dish a warm aroma. Feel free to adjust the salt and pepper to suit your taste. - 9x13 inch baking dish - Large skillet - Mixing bowl - Whisk Gather these tools before you start. A 9x13 inch baking dish is perfect for layering and baking. A large skillet lets you sauté onions and garlic easily. A mixing bowl helps combine your cream and spices, while a whisk ensures smoothness. For the full recipe, check out the details outlined above. Enjoy the cooking process! - Preheat the oven to 375°F (190°C). - Sauté onions and garlic until fragrant. Start by preheating your oven. This step is key for even cooking. Next, grab a large skillet. Melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes. You want the onion to turn soft and clear. Then, add the minced garlic. Cook for one more minute. The garlic should smell great, but do not let it brown. - Combine heavy cream with seasonings in a mixing bowl. - Whisk until smooth. In a big mixing bowl, combine heavy cream, dried thyme, paprika, salt, and freshly ground black pepper. Whisk everything together. You want it to be smooth. This cream mixture makes the potatoes rich and creamy. - First layer of potatoes and cheese. - Repeat layering process and bake covered. - Final baking stage and cooling time. Grease a 9x13 inch baking dish. Lay half of the sliced potatoes at the bottom. The slices should overlap a bit. Pour half of the cream mixture over the first layer. Then, sprinkle half of the cheddar and mozzarella cheese on top. Now, repeat the process. Lay the rest of the potato slices on top. Pour the second half of the cream mixture over these potatoes. Finally, add the rest of the cheese. Make sure the top is well covered. Cover the dish with aluminum foil. Place it in the preheated oven. Bake for 45 minutes. This time helps the potatoes cook well. After 45 minutes, take off the foil. Bake it uncovered for another 20-25 minutes. The potatoes should be tender now. Check with a fork. The cheese on top should be bubbly and golden brown. Let the dish cool for about 10 minutes. This time helps the flavors blend well. Enjoy your creamy, cheesy scalloped potatoes! For full details, check the Full Recipe. To make your dish shine, slice the potatoes evenly. I recommend about 1/8 inch thick. This helps them cook at the same rate. When you layer the potatoes, start with a little cream at the bottom. It helps the flavors soak in. Choosing the right cheese is key for great flavor. I love sharp cheddar for its bold taste. Mixing it with mozzarella gives a nice melt. Mozzarella adds creaminess, making every bite heavenly. Try different cheese blends for unique flavors. You can make this dish gluten-free by using cornstarch instead of flour. For a vegan option, swap out the cream for coconut milk. Use plant-based cheese that melts well. These changes keep the dish tasty for everyone. {{image_4}} You can boost the flavor of cheesy scalloped potatoes in fun ways. Adding cooked bacon or ham gives a nice, savory bite. Just chop them up and mix them in with the cheese. You can also explore herb variations. Try rosemary or parsley for a fresh taste. These herbs add a lovely aroma and depth to the dish. You can make cheesy scalloped potatoes in a slow cooker for a hands-off approach. Just layer the ingredients in the slow cooker and let it do its thing. This method takes about 4 to 6 hours on low heat. If you prefer speed, try the Instant Pot. Layer the potatoes, cheese, and cream, then pressure cook for about 30 minutes. Both methods yield creamy and delicious results. Incorporate seasonal vegetables to make your dish unique. Spinach or zucchini works well in the spring and summer. Just slice them thin and layer them with the potatoes. For fall, think about adding squash. Butternut or acorn squash adds sweetness and a nice texture. These variations keep the recipe fresh and exciting all year round. Check out the Full Recipe for detailed steps! To store leftovers, let your Cheesy Scalloped Potatoes cool down first. Place them in an airtight container in the fridge. They stay fresh for up to four days. If you want to freeze them, you can do that too! Cut the dish into portions and wrap each piece tightly in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. This way, they can last for about three months. To reheat, the oven is best. Preheat it to 350°F (175°C). Place the potatoes in a baking dish and cover them with foil. Heat them for about 20-25 minutes. This keeps the cheese melty and the potatoes creamy. If you use a microwave, place a portion on a plate. Heat it in short bursts, around one minute at a time, stirring in between. This helps keep the texture nice and smooth. Enjoy your leftovers just like the first time! You can prepare Cheesy Scalloped Potatoes ahead of time. Start by slicing your potatoes and mixing the cream. Layer the potatoes and cheese as usual. Cover the dish tightly with foil and refrigerate. You can do this up to one day before baking. When you are ready to bake, let the dish sit at room temperature for 30 minutes. Then, bake as directed. This helps the potatoes cook evenly. Yes, you can use many types of cheese. For a sharper taste, try using gouda or gruyère. If you want a milder flavor, go for Monterey Jack. Mixing cheeses can give great results. Just remember that the texture and melting quality will vary. Some cheeses melt better than others. Always choose cheese that you enjoy to make the dish truly yours. Cheesy Scalloped Potatoes last about three to five days in the fridge. Be sure to store them in an airtight container. This keeps the flavors fresh and tasty. If you want to keep them longer, consider freezing. They can last up to three months in the freezer. Just be sure to thaw them in the fridge before reheating for the best texture. In this blog post, we covered the ingredients, steps, and tips for making Cheesy Scalloped Potatoes. We explored ingredient selection, layering techniques, and cooking methods. Remember that you can customize this dish to fit your taste with various cheeses or seasonal veggies. Whether you make it gluten-free or vegan, the dish can adapt to many diets. Enjoy the creamy goodness and flexibility of this classic recipe for your next meal. Happy cooking!

Cheesy Scalloped Potatoes

Indulge in the ultimate comfort food with these Cheesy Scalloped Potatoes featuring a Creamy Twist! This easy recipe layers tender russet potatoes with rich cheddar and mozzarella, all smothered in a velvety cream sauce infused with garlic and thyme. Perfect for family gatherings or cozy dinners, this dish is sure to impress.
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Ingredients
  

4 large russet potatoes, thinly sliced (about 1/8 inch thick)

2 cups sharp cheddar cheese, grated

1 cup mozzarella cheese, grated

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

2 tablespoons unsalted butter

1 teaspoon dried thyme

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your scalloped potatoes cook evenly and develop a beautiful golden crust.

    Sauté Onions and Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until they become translucent and soft. Then, stir in the minced garlic and let it cook for another minute, just until the garlic is fragrant but not browned.

      Prepare the Cream Mixture: In a spacious mixing bowl, combine the heavy cream, dried thyme, paprika, and a generous pinch of salt and freshly ground black pepper. Whisk the mixture together until all the ingredients are well incorporated and smooth.

        First Layer of Potatoes: Take a greased 9x13 inch baking dish and layer half of the sliced potatoes at the bottom, arranging them slightly overlapping. Once the potatoes are in place, pour half of the prepared cream mixture evenly over them. Next, sprinkle with half of the grated sharp cheddar and mozzarella cheeses for a oozy, cheesy layer.

          Repeat Layering: Now, repeat the layering process by placing the remaining potato slices on top. Pour the second half of the cream mixture over this layer, followed by the rest of the cheddar and mozzarella cheeses, making sure the top is generously covered for that extra cheesiness.

            Bake: Cover the baking dish with a sheet of aluminum foil. Place it in the preheated oven and bake for 45 minutes. This allows the potatoes to cook through and absorb the creamy flavors.

              Final Baking Stage: After 45 minutes, cautiously remove the foil. Continue to bake the dish uncovered for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork and the cheese on top is bubbly and turning golden brown.

                Cool and Serve: Once baked to perfection, remove the dish from the oven and let it cool for about 10 minutes to set. This resting time also enhances the flavor.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

                    - Presentation Tips: For a rustic yet inviting look, serve the cheesy scalloped potatoes directly from the baking dish. Alternatively, for a more refined presentation, scoop generous portions onto individual plates and garnish with fresh thyme leaves or a sprinkle of extra paprika for color and flair. Enjoy your sumptuous dish!