Creamy Scalloped Potatoes Recipe
Ingredients:
4–5 medium potatoes, peeled and thinly sliced
1 cup heavy cream (or a creamy pour-over sauce of your choice)
1 cup shredded cheese (cheddar or your favorite)
1 small onion, thinly sliced (optional)
2 cloves garlic, minced (optional)
Salt & pepper to taste
1 tbsp butter (for greasing the dish)
Instructions:
Preheat oven: to 375°F (190°C).
Prepare casserole dish: Grease a glass casserole dish with butter.
Layer potatoes: Arrange half of the sliced potatoes in the dish. Sprinkle with salt, pepper, garlic, and some of the onion if using.
Add creamy pour-over: Pour half of the cream evenly over the potatoes. Sprinkle half the cheese on top.
Repeat layers: Add the remaining potatoes, cream, onions, and cheese.
Bake: Cover with foil and bake for 40–45 minutes. Remove foil and bake another 15–20 minutes until the top is golden and the potatoes are tender.
Serve: Let it cool a few minutes before serving—it will thicken slightly as it sits.
If you want, I can also give you a super-easy 3-ingredient version where you just pour one creamy sauce over the potatoes and bake—no chopping or layering needed. It’s almost as fast as instant comfort food!
Do you want me to do that version too?
