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Scalloped Potatoes

A delicious and creamy side dish made with thinly sliced potatoes layered with cheese and a rich cream sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes (Russet or Yukon Gold)
  • 2 cups heavy cream Halal-certified alternative can be used
  • 1 cup shredded sharp cheddar cheese
  • 1 medium onion, finely sliced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme optional, for extra flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Wash and peel the potatoes (if desired), then slice them thinly (about 1/8 inch thick).
  2. In a greased baking dish, layer half of the sliced potatoes on the bottom. Sprinkle half of the sliced onions and half of the minced garlic over the potatoes. Season with salt, pepper, and thyme.
  3. Pour half of the heavy cream over the layered potatoes. Sprinkle half of the shredded cheese on top.
  4. Repeat the layering process with the remaining potatoes, onions, garlic, seasoning, cream, and cheese until all ingredients are used.
Cooking
  1. Cover the baking dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil, then bake for an additional 15 minutes or until the top is slightly browned and bubbly.
Serving
  1. Allow the scalloped potatoes to sit for 10 minutes before serving.

Notes

For a lighter version, swap heavy cream for whole milk or a non-dairy cream alternative. Ensure potato slices are evenly cut for uniform cooking. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for about 20 minutes.