Scalloped Garlic Potatoes
Indulge in the creamy, cheesy perfection of Scalloped Garlic Potatoes, a comforting side dish that’s destined to steal the spotlight at your dinner table. Thinly sliced russet potatoes are layered with a velvety garlic-infused cheese sauce made with Parmesan, cheddar, and a hint of heavy cream, creating a rich and flavorful dish with every bite. Baked to golden, bubbly perfection, this classic recipe combines luxurious textures with bold flavors, grounded by hints of fresh parsley for a finishing touch. Perfect for holiday feasts, cozy family dinners, or any occasion that calls for an impressive yet easy-to-make dish, these scalloped potatoes are sure to become your go-to crowd-pleaser. Ready in just under two hours, this side dish serves six and pairs beautifully with roasted meats or seasonal vegetables.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Cheddar cheese, shredded
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
Peel the russet potatoes and slice them into thin, even rounds about 1/8 inch thick using a knife or mandoline. Place the slices in a large bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the sauce starts to thicken slightly.
Stir in the Parmesan cheese, cheddar cheese, salt, and black pepper. Remove the saucepan from heat once the cheese has melted completely and the sauce is smooth.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half of the potato slices in the prepared baking dish, slightly overlapping them.
Pour half of the cheese sauce over the potato layer, spreading it evenly. Repeat with the remaining potato slices and cheese sauce.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 30-35 minutes, or until the potatoes are tender and the top is golden and bubbling.
Let the scalloped potatoes rest for 10-15 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 399 mg | 31% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1035 mg | 22% | |
*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.
