Scalloped Potatoes Recipe for 9 Inch Pan

Scalloped potatoes are a classic comfort food, combining tender sliced potatoes baked in a creamy, cheesy sauce. This recipe is designed for a 9-inch pan, making it perfect for family dinners or holiday gatherings. The result is a rich, flavorful dish with perfectly layered potatoes that are crispy on top and soft inside, guaranteed to impress everyone at the table.

Ingredients

• 3 pounds Russet potatoes (about 4-5 large potatoes), peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg (optional)
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or casserole pan with butter or non-stick spray.
2. Prepare the potatoes by peeling and slicing them into thin, even rounds (about 1/8 inch thick). A mandoline slicer works best for uniform slices.
3. In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and milk, then add salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally. Remove from heat once heated through.
4. Layer the sliced potatoes in the prepared dish, overlapping them slightly to create a neat, even layer. Pour a third of the cream mixture over the potatoes, then sprinkle with a third of the shredded cheddar cheese and Parmesan cheese.
5. Repeat the layering process two more times: add another layer of potatoes, then a third of the cream, followed by cheese, until all ingredients are used. Finish with a layer of cheese on top.
6. Cover the dish loosely with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and bubbling.
7. Remove from the oven and let rest for about 10 minutes. Garnish with chopped parsley before serving for a fresh touch.

Tips

• Substitutions: Use half-and-half or milk with a bit of cream if heavy cream isn’t available. For a dairy-free version, substitute coconut milk and dairy-free cheese.
• Potato selection: Russet potatoes are ideal for their starchy texture, but Yukon Golds can be used for a creamier, buttery flavor.
• Prevent uneven cooking: Slice potatoes uniformly for even baking. Using a mandoline helps achieve consistent thickness.
• Storage tip: If making ahead, cover and refrigerate for up to 24 hours. Add a little extra cream before baking if the dish has dried out.

Serving Suggestions

Serve scalloped potatoes as a hearty side dish alongside roasted meats like ham, roast chicken, or beef brisket. They also pair well with steamed vegetables or a crisp green salad for a balanced meal. Consider adding a dollop of sour cream or a splash of hot sauce for extra flavor.

Variations

• Cheese options: Swap cheddar for Gruyère, Monterey Jack, or a blend of cheeses for different flavor profiles.
• Vegetable add-ins: Incorporate cooked bacon, sautéed onions, or sliced mushrooms between layers for added texture and flavor.
• Herb infusion: Mix fresh thyme, rosemary, or chives into the cream mixture for aromatic variations.
• Spicy kick: Add a pinch of cayenne pepper or hot paprika to the cream sauce for a subtle heat.

Storage and Reheating

Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered baking dish and warm in a 350°F (175°C) oven for 20-25 minutes, or until heated through and bubbling. You can also microwave individual portions for 2-3 minutes, stirring halfway through, until hot.

Frequently Asked Questions

Can I prepare scalloped potatoes ahead of time?

Yes, you can assemble the dish a day in advance, cover it tightly, and refrigerate. When ready to bake, add a splash of extra cream to prevent drying out and bake as directed. Adjust baking time if starting from cold.

What’s the best type of potato for scalloped potatoes?

Russet potatoes are preferred due to their high starch content, which creates a tender, fluffy interior. Yukon Golds can be used if you prefer a creamier, buttery texture, but they may cook slightly faster.

How do I prevent the top from burning or becoming too crispy?

Cover the dish with foil during the initial baking stage to prevent burning. Remove the foil in the last 15 minutes to allow the top to brown nicely. Keep an eye on the dish as oven temperatures vary.

Can I make this dish vegetarian or vegan?

Yes, substitute dairy with plant-based alternatives such as coconut or almond milk, and use vegan cheese options. Ensure the cream and cheese are suitable for your dietary needs.

How do I get the potatoes to cook evenly?

Slice the potatoes uniformly using a mandoline slicer for consistent thickness. Overlapping slices slightly in the pan helps ensure even contact with the heat and cream, promoting uniform cooking.

Related

• Zucchini Bread Recipe for 9×9 Pan | Moist and Flavorful
• Peach Cobbler Recipe for Loaf Pan: Easy and Delicious
• Peach Cobbler Recipe for Bundt Pan: Easy & Delicious