Farmhouse Scallop
Elevate your comfort food game with this rich and creamy Farmhouse Scallop recipe, a heartwarming dish that’s perfect for cozy family dinners or festive gatherings. Featuring thinly sliced Russet potatoes tucked into layers of a velvety cheese sauce made from sharp cheddar, Parmesan, and a hint of garlic and thyme, this recipe masterfully combines classic farmhouse flavors with indulgent textures. Baked to golden perfection, the scalloped potatoes have the perfect balance of creaminess and a satisfying cheesy crust. Ready in just under two hours and ideal for serving six, this crowd-pleasing side dish pairs wonderfully with roasted meats or fresh greens. Don’t forget a sprinkle of paprika and fresh parsley for garnish to add vibrant color and extra flavor!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 1 cup Heavy cream
- 3 Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 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 butter or cooking spray.
Peel the potatoes and thinly slice them into 1/8-inch rounds using a sharp knife or a mandoline slicer. Place the slices in a bowl of cold water to prevent browning and set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture for 3 to 4 minutes until it begins to thicken.
Stir in the salt, black pepper, and fresh thyme. Reserve 1/4 cup of the cheddar cheese and add the remaining cheddar and all the Parmesan to the sauce, stirring until melted and smooth. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel. Arrange half of the potato slices in an overlapping pattern in the bottom of the prepared baking dish.
Pour half of the cheese sauce over the potato layer and spread evenly. Repeat with the remaining potatoes and cheese sauce.
Sprinkle the reserved cheddar cheese over the top and cover the dish with aluminum foil. Bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 20 to 25 minutes or until the top is golden brown and bubbly, and the potatoes are fork-tender.
Let the dish rest for 10 minutes before serving. Optionally, sprinkle with paprika and fresh parsley for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 143.4 g | 717% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 4952 mg | 215% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 41.6 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 3008 mg | 231% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7158 mg | 152% | |
*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.
