Easy and Delicious Scalloped Potatoes
Creamy, cheesy, and irresistibly comforting, these Easy and Delicious Scalloped Potatoes are the ultimate side dish for any meal. Thinly sliced Russet potatoes are layered and baked to golden perfection in a rich, velvety sauce made from whole milk, heavy cream, garlic, and two kinds of cheese—cheddar and Parmesan—for an indulgent flavor combination. The dish is topped with a crispy, cheesy crust and optionally garnished with a sprinkle of paprika for color and fresh parsley for a pop of brightness. Perfect for holiday gatherings or a cozy family dinner, this recipe comes together with simple ingredients and a foolproof method, making it a must-try for potato lovers. Ready in under 2 hours with just 20 minutes of prep time, these scalloped potatoes are a timeless classic you'll come back to again and again!
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Recipe Information
Ingredients
- 6 cups Russet potatoes (peeled and thinly sliced)
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cloves Garlic (minced)
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.
Continue to cook the sauce, stirring frequently, until it thickens (about 5-7 minutes). Remove from heat and stir in 1.5 cups of cheddar cheese and 0.5 cups of Parmesan cheese until melted and smooth. Season with salt and pepper.
Layer half of the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cheese sauce evenly over the potatoes.
Add the remaining potato slices on top, followed by the rest of the cheese sauce, spreading it evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese and 0.5 cup of Parmesan cheese over the top. Optionally, sprinkle paprika for added flavor and color.
Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Remove from the oven and let rest for 10 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 825 mg | 63% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1219 mg | 26% | |
*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.
