Out of This World Scalloped Potatoes
Transform your dinner table with these *Out of This World Scalloped Potatoes*, a creamy, cheesy, and utterly irresistible side dish that steals the spotlight! Made with perfectly thin-sliced russet potatoes layered in a rich and velvety cheese sauce infused with sharp cheddar, Parmesan, garlic, and a hint of nutmeg, this recipe brings luxurious comfort food to a whole new level. Baked to golden-bubbly perfection, these potatoes are tender, flavorful, and perfect for any gathering, from holiday feasts to weeknight dinners. With simple ingredients, easy step-by-step instructions, and a crowd-pleasing result, this classic scalloped potato recipe is the ultimate indulgence. Garnish with fresh parsley for a pop of color and serve alongside your favorite protein or as a standalone masterpiece.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 2 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and thinly slice the potatoes (about 1/8-inch thick). Use a mandoline slicer if you have one for even slices.
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 form a roux.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the shredded cheddar cheese and Parmesan cheese. Mix until melted and smooth.
Season the cheese sauce with salt, black pepper, and ground nutmeg. Remove from heat and set aside.
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 evenly. Repeat this process to create three layers of potatoes and cheese sauce.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
Let the scalloped potatoes cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 142.2 g | 711% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 5581 mg | 243% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 35.7 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3283 mg | 253% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6930 mg | 147% | |
*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.
