Indulge in the creamy and cheesy goodness of red scalloped potatoes with this quick and easy recipe. Layers of tender red potatoes smothered in a rich and velvety cheese sauce are baked to perfection. This hearty side dish pairs well with any main course and is guaranteed to be a hit at your family gatherings or potluck parties. Impress your loved ones with this simple yet satisfying recipe that will have everyone asking for seconds.
Ingredients
- 2 pounds red potatoes, sliced into thin rounds
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh parsley, chopped (for garnish)
Directions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the flour and cook for an additional 2 minutes, stirring constantly.
- Gradually whisk in the heavy cream until smooth and creamy. Cook for 5 minutes, or until thickened, while stirring occasionally.
- Remove the saucepan from the heat and stir in the shredded cheddar and mozzarella cheeses until melted and well combined. Season with salt, black pepper, and dried thyme.
- In a greased 9x13-inch baking dish, arrange a layer of the sliced red potatoes.
- Pour a generous amount of the cheese sauce over the potatoes, spreading it evenly to cover. Repeat the layers until all the potatoes and cheese sauce are used, finishing with a layer of cheese sauce on top.
- Sprinkle the top with paprika for added flavor and color.
- Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Let the dish cool for a few minutes before serving. Garnish with fresh chopped parsley for a touch of freshness and serve hot.
