Cheese Potato Bake a K a Scalloped Potatoes
Creamy, cheesy, and irresistibly comforting, this Cheese Potato Bake, also known as scalloped potatoes, is the ultimate side dish for family dinners, holiday feasts, or any indulgent occasion. Featuring tender layers of thinly sliced Russet potatoes smothered in a rich, velvety cheese sauce made from a blend of sharp cheddar and Parmesan, this recipe delivers bold flavors with every bite. Infused with garlic and onion powder for an extra kick and finished with a golden, bubbly top, it’s baked to perfection in just over an hour. Whether you’re looking to elevate your weeknight meals or impress guests at your next gathering, this classic potato casserole is a crowd-pleaser that pairs beautifully with roasted meats, grilled vegetables, or a crisp green salad. Serve up cheesy comfort at its best!
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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 Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer for consistent thickness if available.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly to avoid burning.
Gradually pour in the milk and heavy cream, whisking vigorously to prevent lumps. Continue cooking for 4-5 minutes until the mixture thickens slightly.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the saucepan from the heat and mix in 1.5 cups of the shredded cheddar cheese and all of the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish. Arrange a layer of potato slices over the sauce, slightly overlapping each slice.
Pour about 1/3 of the remaining cheese sauce over the potatoes, spreading evenly. Repeat layering the potatoes and sauce until all the ingredients are used, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 0.5 cup of shredded 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 for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the dish to rest for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 4925 mg | 214% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 37.5 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2860 mg | 220% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7803 mg | 166% | |
*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.
