Scallop Potatoes
Elevate your comfort food game with this classic Scalloped Potatoes recipe—a creamy, cheesy delight that’s perfect for any occasion. Featuring thinly sliced Russet or Yukon Gold potatoes layered in a luscious sauce made from butter, flour, whole milk, heavy cream, and two types of cheese—sharp cheddar and Parmesan—this dish embodies indulgence with every bite. Enhanced with garlic, black pepper, and a hint of fresh thyme, these golden potatoes bake to perfection, boasting a bubbling, crisp top and tender interiors. Prep is simple, the flavors are rich, and the result is a crowd-pleasing side dish that pairs beautifully with roasted meats, holiday feasts, or a cozy weeknight dinner. Serve warm and watch it become an instant favorite! Perfectly cheesy, golden, and indulgently creamy, these scalloped potatoes deserve a spot on your table.
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic, minced
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme leaves (optional)
- N/A Cooking spray or butter, for greasing
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Peel the potatoes and thinly slice them into 1/8-inch-thick rounds using a knife, mandoline, or food processor. Set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 4-5 minutes until the sauce thickens.
Stir in 1 cup of cheddar cheese, the Parmesan cheese, salt, black pepper, and optional thyme leaves. Stir until the cheese melts and the sauce is 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 with the remaining potatoes and sauce.
Sprinkle the remaining 1 cup of cheddar cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake uncovered for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
Let the scalloped potatoes cool for 10 minutes before serving. Garnish with additional thyme if desired. Enjoy!
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.0 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 341 mg | 26% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 524 mg | 11% | |
*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.
