Red Scalloped Potatoes
Creamy, cheesy, and utterly indulgent, Red Scalloped Potatoes are the perfect side dish to elevate any meal! This comforting casserole layers thinly sliced red potatoes in a luscious, homemade garlic-infused cream sauce, seasoned with a touch of nutmeg for warmth and depth. Topped with a golden crust of melted Gruyère and Parmesan cheeses, it's a dish that’s equal parts rich and elegant. Fresh thyme adds an herby sophistication, while a sprinkle of parsley provides a vibrant finish. Whether you're hosting a holiday feast or a cozy family dinner, this oven-baked masterpiece pairs beautifully with roasted meats, poultry, or a fresh salad. Ready in just over an hour, this recipe serves six and ensures everyone will be diving back for seconds!
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Recipe Information
Ingredients
- 6 medium-sized Red potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Wash and scrub the red potatoes. Thinly slice them into 1/8-inch rounds, using a mandoline if available for even slices. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk and heavy cream while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes, stirring often, until slightly thickened.
Season the sauce with salt, black pepper, and ground nutmeg. Stir in 1 cup of shredded Gruyère cheese, reserving the rest for later. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer one-third of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cream sauce over the potatoes, spreading it out evenly. Repeat this process with two more layers, ending with the cream sauce on top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and sprinkle the remaining shredded Gruyère cheese and the grated Parmesan cheese evenly over the top. Bake uncovered for an additional 20 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let the scalloped potatoes rest for 5-10 minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness.
Serve warm and enjoy!
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 116.9 g | 585% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4570 mg | 199% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 36.9 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2837 mg | 218% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 5293 mg | 113% | |
*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.
