Quick Scalloped Potatoes
Indulge in the creamy comfort of this Quick Scalloped Potatoes recipe, a fuss-free dish perfect for weeknight dinners or holiday gatherings. This classic side features layers of tender Russet potatoes blanketed in a rich and velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of garlic. With just 15 minutes of prep time, this recipe comes together effortlessly, thanks to a simple roux that thickens the luscious milk and cream base. Baked until golden and bubbly, each bite delivers a beautiful balance of creaminess and savory flavor. Garnish with a sprinkle of fresh parsley for a pop of color, and you’ve got a crowd-pleasing dish that’s as visually appealing as it is delicious. Whether paired with roasted meats or served on its own, this scalloped potato recipe is a guaranteed showstopper!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Grated parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish.
Peel and thinly slice the potatoes into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream until smooth. Continue cooking and stirring for 3-4 minutes until the sauce thickens.
Stir in the salt, black pepper, garlic powder, shredded cheddar cheese, and grated parmesan cheese. Mix until the cheese is fully melted and the sauce is creamy. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel.
Layer half the potato slices in the prepared baking dish, slightly overlapping them. Spread half of the cheese sauce evenly over the potatoes.
Repeat with the remaining potato slices and cheese sauce, ensuring the top layer is evenly coated.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the top is golden and bubbly.
Garnish with chopped fresh parsley, if desired, and allow the dish to cool for 5 minutes before serving.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3783 mg | 164% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 31.9 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1944 mg | 150% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4690 mg | 100% | |
*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.
