Scalloped Potatoes
Indulge in the ultimate comfort food with this creamy, cheesy Scalloped Potatoes recipe, a classic side dish perfect for any dinner table. Layers of tender, thinly sliced Russet potatoes are smothered in a rich, velvety sauce made from a blend of whole milk, heavy cream, and a duo of sharp cheddar and Parmesan cheeses. Seasoned with garlic powder, onion powder, and a touch of fresh parsley for garnish, this dish strikes the perfect balance of savory and satisfying. Baked until golden and bubbling, these scalloped potatoes are an irresistible crowd-pleaser, ideal for holidays, special occasions, or cozy family dinners. With straightforward preparation and results that look and taste like a gourmet creation, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Cheddar cheese
- 0.5 cups Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter or non-stick cooking spray and set aside.
Peel the potatoes and slice them into thin, even rounds about 1/8 inch thick. Use a mandoline slicer if available for consistent slices.
In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour to form a roux and cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream into the roux, ensuring there are no lumps. Cook until the mixture begins to thicken, about 3–5 minutes.
Add garlic powder, onion powder, salt, and black pepper to the sauce, and stir well to combine.
Remove the sauce from heat and stir in 1 1/2 cups of the cheddar cheese and 1/4 cup of the Parmesan cheese until the cheeses are completely melted.
Spread one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this process two more times, layering the potatoes and sauce to use all ingredients.
Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top layer of the potatoes.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken slightly.
Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 4987 mg | 217% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 35.5 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2178 mg | 168% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 7293 mg | 155% | |
*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.
