Buttermilk Scalloped Potatoes
Indulge in the creamy, cheesy comfort of Buttermilk Scalloped Potatoes—a classic side dish reimagined with a tangy twist! Thinly sliced russet potatoes are layered with a velvety buttermilk-based cheese sauce, infused with garlic and a hint of nutmeg for extra depth. Topped with a golden, bubbly layer of sharp cheddar, these potatoes are baked until irresistibly tender and flavorful. Perfect for holiday gatherings, potlucks, or a cozy family dinner, this easy-to-make recipe pairs beautifully with roasted meats or fresh salads. Garnish with fresh parsley for a pop of color and freshness, and serve up slices of sheer comfort and delight. With minimal prep and a rich blend of simple ingredients, Buttermilk Scalloped Potatoes deliver gourmet results with homestyle warmth.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic
- 2 cups buttermilk
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 1.5 cups shredded sharp cheddar cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline for consistent results, if available.
Mince the garlic cloves and set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste (this is the roux).
Slowly pour the buttermilk into the roux, whisking continuously to prevent lumps. Continue cooking for 3-4 minutes until the sauce thickens slightly.
Stir in the salt, black pepper, and nutmeg. Remove the saucepan from heat and mix in 1 cup of the shredded cheddar cheese until fully melted and smooth.
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Add the remaining potato slices as the next layer, followed by the rest of the cheese sauce, ensuring all potatoes are covered.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly across the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 25-30 minutes or until the top is golden-brown and the potatoes are tender when pierced with a fork.
Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 36.0 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1959 mg | 151% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 6551 mg | 139% | |
*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.
