Easy Creamy Scalloped Potatoes Cheese Optional
Indulge in the ultimate comfort food with this Easy Creamy Scalloped Potatoes recipe, a timeless side dish perfect for family dinners or festive gatherings. Made with thinly sliced Russet or Yukon Gold potatoes smothered in a velvety, homemade cream sauce, this dish offers a rich and satisfying flavor without overwhelming complexity. The recipe is customizable, allowing you to enjoy it in its classic form or add a cheesy twist with optional cheddar. With just 15 minutes of prep and minimal ingredients like butter, flour, milk, and subtle seasonings like garlic and onion powder, this approachable dish bakes to golden perfection with irresistibly tender layers. Whether garnished with fresh thyme or parsley for a pop of color or served straight from the oven, these scalloped potatoes are a guaranteed hit for any occasion.
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Onion powder
- 1 cup Cheddar cheese (optional)
- 2 tablespoons Fresh thyme or parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Wash, peel, and thinly slice the potatoes into approximately 1/8-inch thick rounds. Use a mandoline for even slices if available.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream until smooth. Bring to a gentle simmer, allowing the sauce to thicken, about 2-3 minutes.
Stir in garlic powder, salt, black pepper, and onion powder. If using cheese, mix in half of the optional cheddar cheese and stir until melted.
Layer half of the potato slices evenly in the prepared baking dish. Pour half of the creamy sauce over the potatoes, spreading it evenly.
Arrange the remaining potato slices on top, followed by the rest of the sauce. If using cheese, sprinkle the remaining cheddar over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 30-40 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish cool for 10 minutes before serving. Garnish with chopped fresh thyme or parsley, if desired.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 30.5 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1533 mg | 118% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4184 mg | 89% | |
*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.
