Byron Potatoes
Transform your dinner table with Byron Potatoes, a rich and indulgent take on classic scalloped potatoes that's sure to impress. Layers of tender russet potatoes are bathed in a luscious, velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of nutmeg, creating a beautifully balanced flavor profile. Topped with a golden breadcrumb and cheese crust, this comforting dish features a creamy interior and a satisfyingly crispy topping. Perfect as a side dish for holiday meals or as the star of a weeknight dinner, Byron Potatoes combine simple ingredients like milk, cream, garlic, and onions with gourmet flair. Serve this crowd-pleaser fresh from the oven, garnished with chopped parsley for a touch of freshness and color. Elegant yet hearty, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons nutmeg
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them into 1/8-inch thick rounds using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened. Stir in the garlic and cook for an additional 1 minute.
Sprinkle the flour into the pan and whisk for 1-2 minutes to create a roux. Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form.
Continue cooking the sauce over medium heat, stirring frequently, until it thickens slightly (about 5-7 minutes). Remove from heat and stir in 1 cup of shredded cheddar cheese, 1/4 cup of Parmesan cheese, salt, pepper, and nutmeg. Mix until smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half the potato slices in a single layer, slightly overlapping, in the prepared baking dish.
Pour half the cheese sauce evenly over the potato layer. Repeat with the remaining potato slices and top with the remaining cheese sauce.
Combine the breadcrumbs, the remaining shredded cheddar, and Parmesan cheese in a small bowl. Sprinkle this mixture evenly over the top of the dish.
Cover the dish with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the dish to rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.0 g | 206% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6555 mg | 285% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 47.7 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2527 mg | 194% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7988 mg | 170% | |
*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.
