Mother Oakes Scalloped Potatoes
Indulge in pure comfort with Mother Oakes Scalloped Potatoes, a classic side dish that’s rich, creamy, and utterly satisfying. Featuring layers of tender Russet potatoes smothered in a velvety cheddar cheese sauce and topped with Parmesan for an irresistible golden crust, this dish is perfect for holiday gatherings or Sunday dinners. The recipe combines simple pantry staples like garlic powder, milk, and butter to create a luscious béchamel sauce, while the optional fresh parsley garnish adds a pop of color and freshness. Ready in just over 90 minutes, this crowd-pleaser serves up creamy decadence with every bite. Ideal for family dinners or entertaining guests, this scalloped potatoes recipe is a timeless addition to any table.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel the potatoes and use a sharp knife or mandoline slicer to slice them into 1/8-inch thin rounds. Set the sliced potatoes aside in a large bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the mixture is golden and smooth.
Slowly pour in the milk and cream, whisking constantly to ensure no lumps form. Continue cooking over medium heat until the sauce thickens, about 5-7 minutes.
Stir in the garlic powder, salt, and black pepper. Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Arrange one-third of the potato slices in an even layer in the bottom of the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Sprinkle with a handful of the remaining cheddar cheese and a bit of Parmesan cheese.
Repeat the layering process two more times, finishing with a layer of cheese sauce and an extra sprinkling of Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 47.3 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 2687 mg | 207% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 7239 mg | 154% | |
*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.
