Cheesy Scalloped Potatoes
Creamy, indulgent, and irresistibly cheesy, these Scalloped Potatoes are the ultimate comfort food side dish. Thinly sliced Russet potatoes are layered with a rich, velvety cheese sauce made from Gruyère and sharp cheddar, then baked to golden perfection. A hint of garlic and a touch of heavy cream elevate the flavors, while the crispy, bubbling top makes it utterly mouthwatering. Perfect for holiday gatherings or cozy family dinners, this classic casserole pairs beautifully with roasted meats or a crisp green salad. With simple ingredients and straightforward steps, this recipe is a crowd-pleasing favorite that balances creamy decadence with savory sophistication.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Gruyère cheese, shredded
- 1 cup Sharp cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional 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 thin, even rounds (about 1/8-inch thick). A mandoline slicer works well for this step.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
Whisk in the flour to form a roux and cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook over medium heat, stirring frequently, until the mixture thickens, about 5 to 7 minutes.
Stir in 1 teaspoon of salt, the black pepper, and 1 1/2 cups of the Gruyère cheese. Stir until the cheese is melted and the sauce is smooth. Remove the saucepan from heat.
Layer half of the sliced potatoes evenly in the prepared baking dish. Sprinkle the remaining 1/2 teaspoon salt over the potatoes.
Pour half of the cheese sauce evenly over the first potato layer. Spread it gently with a spatula if needed.
Repeat with the remaining potatoes and the rest of the cheese sauce, ensuring the top layer is fully coated.
Sprinkle the sharp cheddar cheese and the remaining 1/2 cup of Gruyère cheese over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue to bake for an additional 25 to 30 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Allow the dish to rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 41.5 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 3907 mg | 301% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 7106 mg | 151% | |
*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.
