Peppery Scalloped Potatoes
Creamy, cheesy, and packed with bold flavor, Peppery Scalloped Potatoes are the ultimate comfort food side dish that will steal the show at any meal. This dish layers thinly sliced russet potatoes with a luxurious cheese sauce infused with a kick of black pepper and garlic for a crave-worthy depth of flavor. A perfect blend of sharp white cheddar and freshly grated Parmesan adds richness, while heavy cream and milk ensure a velvety texture. Baked to golden, bubbly perfection and finished with a sprinkling of fresh parsley, these potatoes make an elegant yet easy-to-prepare crowd-pleaser. Ideal for holiday gatherings, Sunday dinners, or simply elevating weeknight meals, this peppery, creamy casserole will keep everyone coming back for more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 3 tablespoons Unsalted butter
- 2.5 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves (minced) Garlic
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 cup Freshly grated Parmesan cheese
- 1.5 cups Sharp white cheddar cheese
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 as needed (for greasing the baking dish) Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Peel the potatoes and slice them into thin, even rounds about 1/8-inch thick. Use a mandoline slicer if available.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1 minute to form a smooth roux.
Gradually add the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until it begins to thicken, about 3-4 minutes.
Stir in the minced garlic, salt, and black pepper. Remove the saucepan from heat and stir in half of the grated Parmesan cheese and 1 cup of the cheddar cheese until melted and smooth.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Repeat the layering with the remaining potatoes and cheese sauce, ensuring the potatoes are fully coated.
Sprinkle the remaining Parmesan cheese and cheddar cheese evenly over the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown and the potatoes are fork-tender.
Allow the dish to sit for 10 minutes before garnishing with chopped parsley and serving warm.
Nutrition Facts
Calories |
4910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.2 g | 403% | |
| Saturated Fat | 197.9 g | 990% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 967 mg | 322% | |
| Sodium | 8708 mg | 379% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 36.9 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 5982 mg | 460% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7281 mg | 155% | |
*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.
