Baked Scalloped Potatoes
Indulge in the ultimate comfort food with this irresistible recipe for Baked Scalloped Potatoes, a creamy and cheesy side dish that’s perfect for any occasion. Thinly sliced Russet potatoes are layered with a velvety homemade sauce made from a rich blend of whole milk, heavy cream, and melted cheddar cheese. Hints of garlic powder and Parmesan bring depth to every bite, while a golden, bubbling crust adds irresistible texture. Ideal for holiday feasts or cozy family dinners, this oven-baked classic is finished with fresh parsley for a touch of brightness. With just 20 minutes of prep time, this crowd-pleasing dish delivers hearty, savory satisfaction in every forkful.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Grated cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
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 into thin, even rounds approximately 1/8-inch thick using a knife or mandoline slicer. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux and cook for 1-2 minutes, until slightly golden.
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture until it begins to thicken, about 3-4 minutes.
Stir in the garlic powder, salt, and black pepper. Remove the saucepan from heat and mix in 1 1/2 cups of grated cheddar cheese, stirring until melted and smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Arrange a single layer of potato slices over the sauce.
Pour about 1/3 of the remaining cheese sauce over the potato layer, spreading it evenly. Repeat the layering process with the remaining potatoes and cheese sauce, finishing with sauce on top.
Sprinkle the Parmesan cheese and the remaining 1/2 cup of cheddar cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish cool for 10 minutes before garnishing with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 461 mg | 35% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1137 mg | 24% | |
*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.
