Scalloped Potatoes Alfredo
Indulge in the creamy, cheesy decadence of Scalloped Potatoes Alfredo, a luxurious twist on a classic comfort food. This irresistible dish layers thinly sliced Russet potatoes with a rich homemade Alfredo sauce infused with garlic, Parmesan, and a hint of nutmeg for an elevated flavor profile. Topped with gooey mozzarella cheese and baked to golden perfection, this crowd-pleaser is perfect for holidays, family dinners, or special occasions. With a prep time of just 20 minutes, this oven-baked casserole makes serving up gourmet-worthy goodness a breeze. Garnish with fresh parsley for a pop of color and wow-factor presentation. Whether as a side dish or the star of the table, Scalloped Potatoes Alfredo is creamy, cheesy bliss in every bite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them evenly into thin 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. 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 pour in the milk and heavy cream, whisking continuously to avoid lumps.
Stir in the Parmesan cheese, salt, black pepper, and nutmeg, letting the sauce simmer for 2-3 minutes until thickened. Remove from heat.
Spread a thin layer of the Alfredo sauce at the bottom of the prepared baking dish.
Layer one-third of the potato slices evenly over the sauce, overlapping slightly.
Pour one-third of the Alfredo sauce over the potatoes and sprinkle one-third of the mozzarella cheese on top.
Repeat the layering process two more times, finishing with a final layer of sauce and mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 468 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1133 mg | 24% | |
*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.
