Classic Scalloped Potatoes
Classic Scalloped Potatoes are the ultimate comfort food side dish, featuring layers of thinly sliced Russet potatoes enveloped in a velvety, homemade cream sauce infused with garlic and fresh thyme. Topped with a blend of Gruyère and Parmesan cheeses, this dish is baked to bubbly perfection with a golden, paprika-dusted crust. Perfect for holiday gatherings or an elevated weeknight dinner, these scalloped potatoes deliver rich, creamy flavors and an irresistible cheesy finish. With just 20 minutes of prep time and straightforward instructions, this recipe is a go-to for feeding a crowd or impressing guests with a timeless classic.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Gruyère cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Fresh thyme
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
Peel the potatoes and use a mandoline or sharp knife to slice them thinly, about 1/8 inch thick. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Whisk in the flour and continue to cook for 1-2 minutes until the mixture is lightly golden and bubbly.
Gradually whisk in the milk and cream until smooth. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Add the salt, black pepper, and fresh thyme to the sauce and stir to combine.
Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream sauce over the top, ensuring even coverage.
Sprinkle half of the Gruyère cheese and half of the Parmesan cheese over the potatoes and sauce.
Repeat the layers with the remaining potatoes, cream sauce, and cheeses.
Sprinkle paprika over the top layer for added color and flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 20-25 minutes, until the top is golden brown and the potatoes are tender.
Allow the scalloped potatoes to cool for at least 10 minutes before serving to let the sauce thicken.
Garnish with additional fresh thyme, if desired, before serving.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 294.0 g | 107% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 37.2 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2585 mg | 199% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 7280 mg | 155% | |
*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.
