Cheddar Scalloped Potatoes
Indulge in the ultimate comfort food with these rich and creamy Cheddar Scalloped Potatoes! Layers of tender, thinly-sliced russet potatoes are smothered in a luscious homemade cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic. Perfectly baked to golden, bubbly perfection, this irresistible side dish is ideal for holiday dinners, potlucks, or weeknight meals. With the perfect balance of silky sauce and crispy, cheesy topping, this recipe is sure to impress your family and guests alike. Prep is a breeze with the help of a mandoline slicer, and a sprinkle of fresh parsley adds an optional pop of color before serving. Make-ahead friendly and supremely satisfying, this classic scalloped potato dish is destined to be the star of your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 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 Ground black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the russet potatoes and slice them into thin, even rounds, about 1/8-inch thick. Use a mandoline slicer for uniform results, if available.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes while stirring constantly to form a roux.
Gradually pour in the milk and heavy cream while continuing to whisk, ensuring the roux dissolves completely. Bring the mixture to a gentle simmer, stirring constantly until it thickens (about 3-4 minutes).
Reduce the heat to low. Stir in the garlic powder, salt, pepper, and 1 1/2 cups of shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth.
Spread a thin layer of the cheese sauce at the bottom of the prepared baking dish. Arrange one-third of the potato slices in an even layer over the sauce.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat the process for the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on the top.
Sprinkle the remaining 1/2 cup of cheddar cheese and the grated Parmesan cheese over the top layer of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the dish rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1141 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.
