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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 pepper to taste Cheesy scalloped potatoes need the right mix of tasty ingredients. Each one plays a vital role. The russet potatoes give a great texture. The sharp cheddar and mozzarella create a rich, gooey cheese layer. The onion and garlic add depth to the flavor. Heavy cream makes everything creamy and dreamy. - Options for cheese variations: You can use gouda or fontina for a different taste. Mixing cheeses can add fun flavors. - Alternative potatoes for different textures: Yukon gold potatoes work well too. They are creamier and add a different taste. - Dairy-free alternatives for cream: Use coconut cream or almond milk for a dairy-free option. These can still give you that rich feel without dairy. For the full recipe, check the details included earlier. This dish is all about balance. Enjoy the creamy, cheesy goodness with your own twist! To start, you need to prep the potatoes. Take 4 large russet potatoes and slice them thin. Aim for about 1/8 inch thick. Thin slices cook evenly and soak up the creamy goodness. Next, let's layer the potatoes. In a greased baking dish (9x13 inches), lay half of the potato slices. Overlap them slightly for even cooking. Pour half of the cream mixture over these potatoes and then add half of the cheese. You want to use both cheddar and mozzarella for the best flavor. Repeat this process with the remaining potatoes, cream, and cheese. The top layer should be cheesy and inviting. Now, let’s make the cream mixture. In a large bowl, combine 2 cups of heavy cream, 1 teaspoon dried thyme, 1 teaspoon paprika, and salt and pepper to taste. Whisk it all together until blended. Preheat your oven to 375°F (190°C). This is key for the perfect bake. Cover the baking dish with aluminum foil. This helps trap steam, allowing the potatoes to cook without drying out. Bake for 45 minutes. After 45 minutes, remove the foil. Continue baking for 20 to 25 minutes. This step is crucial for that golden and bubbly finish. The cooking time can vary, so check the potatoes with a fork. They should be tender. To get a golden top, keep an eye on the dish in the last few minutes of baking. If you want an extra crispy finish, you can broil it for the last 2 minutes. Just watch it closely so it doesn't burn. Before serving, let the cheesy scalloped potatoes cool for about 10 minutes. This helps the layers set and makes serving easier. Enjoy your rich and creamy delight, perfect for any occasion! For the full recipe, check out the details provided above. To make cheesy scalloped potatoes, I follow a few steps. First, I ensure even cooking of the potatoes. Thinly slice the potatoes to about 1/8 inch. This helps them cook uniformly. Layer them well in the baking dish, with some space between the slices. This allows heat to circulate and cook them properly. Next, I focus on the cheese blend. I mix sharp cheddar and mozzarella for the perfect taste and texture. The sharp cheddar adds a rich flavor, while mozzarella gives it a creamy melt. Feel free to experiment with other cheeses, but a mix works best. When making scalloped potatoes, I see two common mistakes. The first is overcooking or undercooking. If you cook them too long, the potatoes will turn mushy. If you don’t cook them long enough, they will be hard. I recommend checking for doneness after the initial cooking time. The potatoes should be tender but not falling apart. The second mistake is not seasoning enough. Always add salt and pepper to the cream mixture. You can also sprinkle extra seasoning between the layers. Don't be shy with the spices; they enhance the flavors. For presentation, I love serving cheesy scalloped potatoes in the baking dish. It looks rustic and inviting. If you want a more elegant touch, scoop portions onto plates. Garnish with fresh thyme leaves or chopped parsley. This adds color and freshness. Pair scalloped potatoes with roasted meats or a fresh salad. They complement many dishes, making them a perfect side. Enjoy your rich and creamy delight! For the full recipe, check the recipe section. {{image_2}} You can make cheesy scalloped potatoes even better by adding veggies. Spinach or broccoli brings color and nutrition. Chop them finely and layer them with the potatoes. Bacon or ham adds a savory touch. Cook the bacon crisp, then crumble it. Mix it in or sprinkle it on top before baking. This will make each bite extra special. Try a slow cooker for a hands-off approach. Just layer the ingredients like the full recipe says. Cook on low for about 6-8 hours. The potatoes get soft and the cheese melts perfectly. If you’re short on time, use an Instant Pot. Layer the potatoes and cream mixture in the pot. Use the pressure cook setting for about 25 minutes. This creates creamy and tender potatoes in no time. Don't be afraid to experiment with herbs and spices. Adding rosemary or basil can change the whole dish. Just sprinkle them in with the cream mixture for a fresh taste. You can also try different cheeses. Gouda, Gruyère, or even pepper jack can add unique flavors. Mix and match to find your favorite blend. Each cheese brings its own charm to cheesy scalloped potatoes. To keep your cheesy scalloped potatoes fresh, store leftovers in an airtight container. Place them in the fridge within two hours of cooking. They should last for about three to four days. If you want to keep them longer, freeze the leftovers. Cut them into smaller portions for easy thawing. Wrap each portion well in plastic wrap, then place it in a freezer-safe bag. This way, you can enjoy them later. When reheating, you want to keep the cheese creamy. The best way is to use the oven. Preheat it to 350°F (175°C). Place the potatoes in an oven-safe dish, cover it with foil, and heat for about 20 minutes. You can also use a microwave. Just add a splash of cream or milk to keep the cheese from drying out. Heat in 30-second bursts until warm. For the best taste, eat your cheesy scalloped potatoes within four days if stored in the fridge. If frozen, they can last for two to three months. However, for the best flavor and texture, consume them within one month. Always check for signs of spoilage, like off smells or discoloration, before eating. Scalloped potatoes use cream and no cheese. They are soft and smooth. Au gratin potatoes have cheese baked on top. This gives them a crispy, cheesy crust. Both are rich and tasty, but the main difference is the cheese. Yes, you can prep cheesy scalloped potatoes in advance. Slice the potatoes and layer them in the dish. Pour the cream mixture over the layers. Cover it tightly with plastic wrap. Store it in the fridge. When ready, bake it straight from the fridge. You may need to add some time to bake. Cheesy scalloped potatoes pair well with many dishes. Try serving them with roasted chicken or grilled steak. They also go well with a fresh salad. You can add some steamed veggies for color and flavor. The creamy potatoes balance well with lighter dishes. To avoid watery scalloped potatoes, start by draining the sliced potatoes. Rinse them under cold water and pat them dry. This helps remove extra starch. Also, use a good quality heavy cream. A thicker cream helps keep the dish creamy without being runny. Cheesy scalloped potatoes are a great comfort food. We covered key ingredients, from potatoes to the right cheese. You learned about easy steps to prepare and bake them perfectly. I shared tips to avoid common mistakes and ways to present your dish. Don't forget the fun variations and how to store leftovers. Experiment with flavors and enjoy a great meal. With these ideas, you can impress anyone at your table. Keep cooking and enjoy every bite!

Cheesy Scalloped Potatoes

Savor the ultimate comfort food with these cheesy scalloped potatoes! Layered with russet potatoes, sharp cheddar, and creamy mozzarella, this dish is a cheesy dream come true. Perfect for gatherings or cozy dinners, it's easy to make with simple steps. Indulge in rich flavors and a golden, bubbly top that will have everyone coming back for seconds. Click through for the full recipe and bring cheesy goodness to your table tonight!
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Ingredients
  

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 pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      In a large mixing bowl, combine the heavy cream, dried thyme, paprika, salt, and pepper. Whisk until well combined.

        Layer half of the potato slices in a greased baking dish (9x13 inches), overlapping them slightly. Pour half of the cream mixture over the potatoes, followed by half of the cheddar and mozzarella cheese.

          Repeat with the remaining potatoes, cream mixture, and cheeses to create a second layer. Make sure the top layer is generously covered with cheese.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

              After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

                Remove from the oven and allow to cool for 10 minutes before serving.

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

                    - Presentation Tips: Serve the cheesy scalloped potatoes in the baking dish for a rustic look, or scoop portions onto individual plates and garnish with fresh thyme leaves for an elegant touch.