Easy Cheesy Scalloped Potatoes
Indulge in the ultimate comfort food with this Easy Cheesy Scalloped Potatoes recipe—a decadent, creamy side dish that’s perfect for any occasion. Thinly sliced Russet potatoes are layered with a rich, velvety cheese sauce made from sharp cheddar, Parmesan, and a touch of garlic and onion powder for added depth of flavor. Baked to perfection with a golden, bubbly topping, these scalloped potatoes are a crowd-pleaser that pairs beautifully with roasted meats, holiday feasts, or even a simple green salad. With just 20 minutes of prep time and easy-to-follow instructions, this recipe is ideal for home cooks seeking a delicious yet fuss-free dish to impress family and friends. Make it extra special by garnishing with freshly chopped parsley for a pop of color and freshness!
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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 Freshly ground black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick cooking spray or butter.
Peel the potatoes and slice them into even 1/8-inch thick rounds. Use a mandoline slicer for more uniform slices if available.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a roux with a light golden color.
Gradually add the milk and heavy cream to the roux, whisking continuously to prevent lumps. Cook for 3-5 minutes until the mixture thickens slightly.
Stir in garlic powder, onion powder, salt, and black pepper. Remove the sauce from heat and mix in 1.5 cups of shredded cheddar cheese and 0.25 cup of Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce evenly over the potato layer.
Add the remaining potato slices in an even layer and pour the rest of the cheese sauce on top.
Sprinkle the remaining 0.5 cup of cheddar cheese and 0.25 cup of Parmesan cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake for 40 minutes. Then, uncover and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1144 mg | 24% | |
*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.
