Julienne Scalloped Potatoes
Transform your dinner table with these rich and decadent Julienne Scalloped Potatoes, a comforting classic taken to the next level. This recipe features thinly sliced Russet potatoes layered with an irresistibly creamy cheese sauce made from sharp cheddar, Parmesan, and a hint of garlic for bold flavor in every bite. The velvety sauce, thickened with a buttery roux and enhanced by whole milk and heavy cream, coats these julienned potatoes to perfection, creating a melt-in-your-mouth texture after an hour in the oven. Garnished with a pop of paprika and fresh parsley, this dish is as visually stunning as it is delicious. Whether it's a holiday side dish or a cozy weeknight indulgence, these scalloped potatoes promise to be the star of your meal. Click for this easy-to-follow recipe and bring a touch of indulgence to your kitchen!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley (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 slice them into thin julienne strips using a mandoline slicer or sharp knife. Place the sliced potatoes in a bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
Gradually pour in the milk and heavy cream, whisking continuously to ensure no lumps form. Cook the mixture until it thickens and begins to bubble, about 5-7 minutes.
Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth.
Drain the potatoes and pat them dry with a clean kitchen towel. Layer half of the potatoes in the prepared baking dish, spreading them evenly.
Pour half of the cheese sauce over the potatoes, smoothing it out with a spoon to ensure the potatoes are well-coated.
Add the remaining potatoes in an even layer, followed by the rest of the cheese sauce. Spread it evenly to cover the potatoes completely.
Sprinkle the optional paprika over the top for a touch of color.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it rest for 5-10 minutes to set. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.0 g | 285% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 37.6 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2890 mg | 222% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7741 mg | 165% | |
*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.
