Scalloped Potatoes Recipe With Heavy Cream

The Best Cheesy Scalloped Potatoes

Total Time

Prep: 40 min. Bake: 1-1/4 hours + standing

Makes

10 servings

What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook

Ingredients

4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional

Directions

Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

To make dry bread crumbs: Preheat oven to 350°. Tear 3-4 slices day-old hearty bread into pieces. Pulse, covered, in a food processor or blender until coarse crumbs form. Spread in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, 15-20 minutes. Remove from pan to cool until ready for use.

Freeze option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 13x9-in. baking dish. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing initial time to 1-1/4 hours. Top with bread crumbs; return to oven and bake 10-15 more minutes. Let stand 15 minutes. If desired, sprinkle with chives.

Slow-cooker option: Continue simmering potatoes in cheese sauce on stovetop an additional 5-10 minutes, stirring frequently. Transfer mixture to a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid; cover and cook on high 2 hours. Remove lid and paper towels; sprinkle potatoes with bread crumbs. Let stand 15 minutes. If desired, sprinkle with chives.

Test Kitchen tips

Resist the temptation to substitute reduced-fat milk and cheese for the whole milk versions. The more fat you use, the less likely it is that the sauce will break (become grainy).

Russets are the best potatoes to use because their high starch content will help keep the cheese sauce smooth.

Use a mandoline to get equally sliced potatoes. Ideal thickness is 1/8 in. to 3/16 in.

Nutrition Facts

3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.