Caesar Scalloped Potatoes
Elevate your side dish game with these irresistible Caesar Scalloped Potatoes, a creamy and savory twist on a classic favorite! Featuring layers of tender, thinly sliced Russet potatoes smothered in a luscious Caesar-infused cheese sauce, this recipe is the perfect combination of comfort food and gourmet flavor. A rich blend of Parmesan cheese, garlic, and paprika adds depth, while a splash of Caesar dressing brings a zesty tang that sets this dish apart. With its golden, bubbling crust and a hint of fresh parsley, this easy-to-prepare casserole is ideal for any gathering, from weeknight meals to holiday feasts. Ready in just 90 minutes and serving up to 8, these potatoes are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Caesar dressing
- 1 cups Parmesan cheese, grated
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 as needed Olive oil or nonstick spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray and set aside.
Peel the russet potatoes, then slice them into thin, even slices about 1/8-inch thick. Use a mandoline slicer for uniform thickness if desired.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbling.
Gradually whisk in the whole milk and heavy cream, ensuring the mixture stays smooth. Cook over medium heat, stirring frequently, until the sauce thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in the Caesar dressing, grated Parmesan cheese, kosher salt, black pepper, garlic powder, and paprika. Mix until the sauce is smooth and the cheese has melted.
Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange one-third of the sliced potatoes in an overlapping layer on top of the sauce.
Pour one-third of the sauce over the potato layer, spreading it evenly. Repeat the layering process two more times, finishing with the remaining sauce on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbling.
Sprinkle the chopped fresh parsley over the top before serving. Let the dish rest for 5-10 minutes before slicing into portions.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 232 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 795 mg | 17% | |
*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.
