Easy Scalloped Potatoes Side Dish
These deliciously melty, cheesy quite easy scalloped potatoes are incredible! Made a little easier but just as good as their OG counterpart, you will love this for a quick weeknight side dish.
such as yukon or russet, peeled and thinly sliced (about ¼ inch thick)
Put the peeled sliced potatoes in a bowl of cold water.
Preheat the oven to 350°F with the rack in the middle position. Spread the butter across the bottom and up the sides of a 2-quart baking dish.
Bring the cream, milk, and garlic to a simmer in a saucepan. Drain the potatoes well and lay a quarter of them in the baking dish. Set aside 2 ounces of the cheese.
Scatter a quarter of the remaining cheese over the potatoes and top with a quarter each of the salt, pepper, paprika and nutmeg.
Pour a quarter of the cream mixture over the potatoes to just cover. Repeat with the remaining ingredients to make a total of four layers.
Cover with foil, set the baking dish on a rimmed baking sheet (just in case of spillover), and bake until tender and bubbly, 40 to 45 minutes.
Increase the oven temperature to 400°F. Uncover the pan and top with the reserved 2 ounces cheese.
Bake, uncovered, until the cheese is melted and light golden brown, about 15 minutes. Remove the dish from the oven and let rest for at least 15 minutes before serving.
Serve hot and with almost anything you can imagine.