Divine Scalloped Potatoes
Transform your dinner table into a comforting haven with this recipe for Divine Scalloped Potatoes—a luxurious side dish that's creamy, cheesy, and irresistibly flavorful. Layers of thinly sliced russet potatoes are bathed in a velvety garlic-infused cream sauce, then topped with sharp cheddar and Parmesan for a golden, bubbly crust. Elevated with a hint of nutmeg and finished with optional fresh parsley, this oven-baked classic is the perfect accompaniment to any main course. With a prep time of just 20 minutes and simple, wholesome ingredients like whole milk, heavy cream, and butter, these scalloped potatoes deliver restaurant-quality results every time. Perfect for holiday feasts, cozy family dinners, or potluck gatherings, this dish serves six and will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 3 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 Black pepper
- 0.25 teaspoons Ground nutmeg
- 2 cups Sharp cheddar cheese, grated
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly into uniform 1/8-inch rounds using a 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 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to create a roux. Slowly add the milk and heavy cream, whisking constantly to avoid lumps.
Season the sauce with salt, pepper, and nutmeg. Continue cooking and whisking until the sauce thickens, about 5-7 minutes. Remove from heat.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping the slices.
Pour one-third of the cream sauce over the potatoes and sprinkle with one-third of the grated cheddar cheese. Repeat the layering process two more times, ending with a layer of sauce and cheddar cheese on top.
Sprinkle the Parmesan cheese evenly over the top layer for extra flavor and a golden crust.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 30 minutes or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
3998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6142 mg | 267% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 41.0 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2899 mg | 223% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 9472 mg | 202% | |
*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.
