Escalloped Potatoes
Rich, creamy, and irresistibly cheesy, these homemade escalloped potatoes make the ultimate comfort food side dish for any occasion. Thinly sliced Russet potatoes are layered with a velvety cheese sauce made from a blend of sharp cheddar and nutty Parmesan, then baked until golden brown with a bubbling crust. This dish is elevated with the subtle aromas of garlic and onion powder, creating a flavor-packed experience that's both hearty and elegant. Perfect for holiday meals or weeknight dinners, this classic recipe is easy to prepare with simple techniques like creating a roux and layering for even cooking. Garnish with fresh parsley for a pop of color and a hint of freshness. Whether served alongside a festive roast or a casual protein, these creamy escalloped potatoes are sure to delight every guest at the table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
Peel the potatoes and slice them thinly, about 1/8-inch thick using a mandoline slicer or a sharp knife. Place the slices in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, ensuring the mixture remains smooth. Cook for 2-3 minutes, stirring continuously, until slightly thickened.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the saucepan from the heat and stir in 1.5 cups of the shredded cheddar cheese and all the Parmesan cheese until melted and smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potato slices in an even layer in the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat the layers twice more, finishing with the remaining cheese sauce on top.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the top.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the escalloped potatoes rest for 10 minutes before serving. Optionally, garnish with freshly chopped parsley for added flavor and presentation.
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 5411 mg | 235% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 35.4 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 2787 mg | 214% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 6153 mg | 131% | |
*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.
