Creamy Scalloped Potatoes
Indulge in the ultimate comfort food with this Creamy Scalloped Potatoes recipe, a decadent side dish featuring tender layers of perfectly sliced Russet potatoes smothered in a rich, velvety cheese sauce. Made with sharp cheddar and Parmesan cheeses, as well as a luscious blend of whole milk and heavy cream, this dish offers a creamy, flavorful bite in every forkful. The addition of garlic and onion powder elevates the flavor profile, while the golden, bubbly cheese topping adds irresistible texture and appeal. Perfect for holiday dinners, potlucks, or cozy family meals, these scalloped potatoes are easy to prepare and bake to golden perfection. Garnish with fresh parsley for a touch of color and freshness, and serve this crowd-pleaser alongside your favorite main dishes for a meal that's sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 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 Sharp 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 with butter or non-stick cooking spray.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Use a mandoline for consistent slices if you have one. Set the sliced potatoes aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 3–5 minutes, or until the mixture thickens to a creamy consistency.
Stir in the garlic powder, onion powder, salt, black pepper, and 1 cup of the shredded cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth.
Drain the sliced potatoes and pat them 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 out to cover them evenly. Repeat the process with two more layers of potatoes and sauce.
Sprinkle the remaining 1 cup of cheddar cheese and the Parmesan cheese evenly over the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it rest for 5–10 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
3713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4923 mg | 214% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 37.5 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2857 mg | 220% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7800 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.
