My Scalloped Potatoes
Creamy, cheesy, and utterly irresistible, My Scalloped Potatoes are the ultimate comfort food to elevate your dinner table. This classic side dish features perfectly layered slices of tender Russet potatoes drenched in a velvety, homemade cheddar-Parmesan cheese sauce, enriched with garlic and a hint of heavy cream for maximum indulgence. Baked to golden, bubbly perfection and optionally garnished with smoky paprika and fresh parsley, this recipe is both visually stunning and packed with rich flavors. With just 20 minutes of prep time and a hands-off bake, it’s an effortless yet impressive addition to holiday feasts, potlucks, or cozy family dinners. Perfectly sized to serve six, these scalloped potatoes are sure to become a family favorite! Keywords: scalloped potatoes, cheesy potatoes, classic comfort food, potato side dish, holiday recipe.
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Recipe Information
Ingredients
- 4 large (about 2 pounds) Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 Garlic cloves, minced
- 2 cups Milk
- 1 cup Heavy cream
- 2 cups Grated cheddar cheese
- 1 cup Grated Parmesan cheese
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Peel and thinly slice the potatoes into 1/8-inch rounds. Place the slices in a bowl of cold water to prevent browning while preparing the sauce.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring no lumps. Cook over medium heat, stirring constantly, until the mixture thickens (about 4–5 minutes).
Stir in 1 1/2 cups of cheddar cheese and 3/4 cup of Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth. Reserve the remaining cheese for topping.
Season the sauce with salt and pepper. Remove the sauce from heat.
Drain the potatoes and pat them dry with a clean kitchen towel. Arrange half of the potato slices in an even layer in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula. Layer the remaining potato slices on top, followed by the rest of the cheese sauce.
Sprinkle the reserved cheddar and Parmesan cheese on top. Garnish with paprika if desired.
Cover the dish tightly with foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and continue baking for an additional 30–35 minutes, or until the potatoes are fork-tender and the top is golden brown.
Let the dish rest for 10 minutes before garnishing with fresh parsley (if using) and serving.
Nutrition Facts
Calories |
6286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 146.2 g | 731% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 8305 mg | 361% | |
| Total Carbohydrate | 850.1 g | 309% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 66.0 g | ||
| Protein | 212.6 g | 425% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3674 mg | 283% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 21452 mg | 456% | |
*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.
