Scalloped Potato Pie
Dive into the ultimate comfort food with this indulgent Scalloped Potato Pie, a show-stopping twist on a classic favorite. Crisp layers of golden, flaky pie crust cradle tender russet potatoes, enveloped in a velvety Gruyère and Parmesan cheese sauce infused with garlic and cream. Topped with a crunchy panko breadcrumb crust, this savory pie boasts both richness and texture in every bite. Perfect for holiday gatherings or a cozy dinner, this dish combines the best of scalloped potatoes and a pie into one irresistible masterpiece. Ready in just over an hour, it’s an elegant yet approachable recipe that’s sure to wow your guests. Search no further for your next decadent comfort food recipe—this Scalloped Potato Pie is here to steal the spotlight!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 9-inch crust Pie crust, store-bought or homemade
Instructions
Preheat the oven to 375°F (190°C).
Peel the russet potatoes and slice them into very thin rounds using a mandoline or sharp knife. Set them aside in a bowl of cold water to prevent browning.
Roll out the pie crust and place it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Prebake the crust by lining it with parchment paper, filling with pie weights (or dry beans), and baking for 10 minutes. Remove the weights and bake for another 5 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and cream, ensuring no lumps form. Cook the mixture, stirring often, until it thickens, about 4-5 minutes.
Add the salt and black pepper, and stir in the Gruyère cheese and half of the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
Pat the potato slices dry with a clean kitchen towel. Begin layering the potatoes in the prebaked pie crust, spreading them evenly.
Pour about 1/4 of the cheese sauce over the potato layer. Repeat with more potato slices and cheese sauce, finishing with a layer of cheese sauce on top.
In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese and chopped parsley. Sprinkle this mixture over the top of the pie.
Bake the scalloped potato pie in the preheated oven for 45-50 minutes, or until the top is golden and bubbly, and the potatoes are tender. Check doneness by inserting a knife into the center—if it slides in easily, the potatoes are done.
Allow the pie to cool for 10 minutes before slicing. Serve warm and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
4822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.2 g | 340% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 5836 mg | 254% | |
| Total Carbohydrate | 474.6 g | 173% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 43.1 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2923 mg | 225% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7834 mg | 167% | |
*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.
