Easy Scalloped Potatoes
Creamy, cheesy, and irresistibly comforting, this Easy Scalloped Potatoes recipe is the perfect side dish for family dinners, holidays, or potlucks. Made with tender layers of thinly sliced russet potatoes, a velvety homemade cheese sauce featuring cheddar and Parmesan, and a touch of garlic for depth, this crowd-pleaser bakes to golden, bubbly perfection. With only 15 minutes of prep, simple ingredients, and minimal effort, you can create a rich and satisfying dish that pairs beautifully with roasted meats, savory casseroles, or any festive feast. Garnish with fresh parsley for a pop of color, and serve warm for a soul-soothing addition to your table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 2 tablespoons fresh parsley (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.
Peel the russet potatoes and slice them into thin, even rounds about 1/8 inch thick. Set these aside in a bowl of cold water to prevent discoloration.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, whisking constantly, until it thickens slightly (about 5-7 minutes).
Stir in the garlic powder, salt, and black pepper. Remove the sauce from heat and mix in 1.5 cups of shredded cheddar cheese and 1/4 cup of Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potatoes evenly in the prepared baking dish.
Pour half of the cheese sauce over the potato layer, spreading it evenly to cover all the slices. Repeat with the remaining potatoes and cheese sauce.
Sprinkle the remaining 0.5 cups of cheddar cheese and 0.25 cups of Parmesan cheese over the top of the dish.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 25-30 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, and enjoy!
Nutrition Facts
Calories |
3423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 4581 mg | 199% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 43.3 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 3016 mg | 232% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 7715 mg | 164% | |
*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.
