Cheese Scalloped Potatoes
Velvety, cheesy, and undeniably comforting, these Cheese Scalloped Potatoes are the ultimate side dish that promises to steal the show. Layered with thinly sliced Russet potatoes and smothered in a rich, creamy sauce made from cheddar and Parmesan cheeses, this recipe is baked until golden brown and irresistibly bubbly. Infused with garlic powder and a hint of black pepper, each bite offers a perfect balance of flavors. Whether you’re garnishing with paprika or fresh parsley for added flair, this dish is perfect for holiday feasts, dinner parties, or cozy family meals. Easy to prepare with just 20 minutes of prep time, this classic side serves up to 8 and pairs beautifully with roast meats or fresh salads. Don’t miss out on this indulgent comfort food favorite!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a knife or mandoline slicer. Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue stirring until the mixture thickens, about 5 minutes.
Reduce heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and smooth. Add garlic powder, salt, and black pepper, and stir well to combine. Remove the sauce from heat.
Drain and pat the potato slices dry. Layer one-third of the potatoes evenly in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, spreading it evenly.
Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a final layer of sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
Optional: Sprinkle paprika and chopped parsley over the top for garnish before serving.
Allow the scalloped potatoes to rest for about 10 minutes before serving, as this will help the dish set and make it easier to serve.
Nutrition Facts
Calories |
4701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 6960 mg | 303% | |
| Total Carbohydrate | 458.2 g | 167% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 56.3 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3681 mg | 283% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 11528 mg | 245% | |
*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.
