Absolutely Delightful Scalloped Potatoes
Indulge in the ultimate comfort food with this recipe for Absolutely Delightful Scalloped Potatoes, a creamy, cheesy masterpiece that’s perfect for any occasion. Tender, thinly sliced Russet potatoes are layered with a luscious garlic-infused béchamel sauce, enriched with whole milk, heavy cream, and a hint of nutmeg for a touch of warmth. Each bite is bursting with the savory flavors of melted cheddar and Parmesan cheeses, while a sprinkle of fresh thyme adds a subtle herbal finish. Baked to golden, bubbly perfection, this classic side dish pairs beautifully with roasted meats or a vibrant salad, making it a crowd-pleasing addition to holiday dinners, potlucks, and weeknight meals alike. With simple ingredients and step-by-step instructions, this recipe is a foolproof way to create a show-stopping dish that’s as satisfying as it is comforting.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Fresh thyme, chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Gradually pour in the milk and cream while whisking. Cook for 4-5 minutes until the sauce begins to thicken.
Stir in the salt, black pepper, and nutmeg. Remove the saucepan from the heat and stir in half of the shredded cheddar cheese until melted and smooth.
Drain and pat the potato slices dry. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping the slices.
Pour one-third of the cheese sauce over the potatoes. Repeat this process for two more layers, finishing with a layer of cheese sauce on top.
Sprinkle the remaining cheddar cheese, grated Parmesan cheese, and fresh thyme evenly over the dish.
Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 25-30 minutes until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the scalloped potatoes cool for 10 minutes before serving. Enjoy their creamy, cheesy perfection alongside your favorite main course!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 347 mg | 27% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
