Creamy Scalloped Potato Bake
Indulge in the ultimate comfort food with this Creamy Scalloped Potato Bake, a decadent side dish that's as rich in flavor as it is in texture. Made with thinly sliced Russet potatoes layered with a velvety cheese sauce, this dish combines Gruyère and Parmesan for a nutty, savory depth. A touch of garlic, thyme, and a buttery roux elevate the sauce, while a golden, bubbling crust creates a show-stopping finish. Perfect for holiday feasts, family dinners, or potluck gatherings, this irresistible potato casserole is easy to prepare yet elegant enough to impress. Garnish with fresh parsley for a pop of color and enjoy every creamy, cheesy bite of this classic dish.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried thyme
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1–2 minutes to form a roux, ensuring it doesn’t turn brown.
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Continue cooking the sauce until it thickens, about 3–4 minutes.
Stir in salt, pepper, and thyme. Remove the saucepan from heat and stir in 1 cup of shredded Gruyère cheese until melted and smooth.
Drain and pat the potato slices dry. Arrange one-third of the potato slices in an even layer in the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat with two more layers of potatoes and cheese sauce.
Sprinkle the remaining 0.5 cups of Gruyère and the grated Parmesan evenly on top of the final layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 25–30 minutes, or until the top is golden brown and bubbling.
Let the scalloped potatoes cool for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.9 g | 269% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 5839 mg | 254% | |
| Total Carbohydrate | 271.2 g | 99% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 35.6 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2853 mg | 219% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6750 mg | 144% | |
*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.
