Scalloped Potatoes Etc
Indulge in pure comfort with Scalloped Potatoes Etc, a rich and creamy side dish that takes classic scalloped potatoes to new heights. Layers of tender russet potatoes, sweet sliced onions, and crispy bacon are smothered in a velvety cheese sauce made with sharp cheddar, Parmesan, and a hint of nutmeg for warm, nutty undertones. This hearty baked casserole, topped with a golden crust, is the ultimate crowd-pleaser for family dinners, holiday gatherings, or potluck parties. Quick to prepare with just 20 minutes of assembly time, this recipe offers a perfect balance of indulgence and homestyle simplicity. Garnished with fresh parsley for a pop of color, these scalloped potatoes are as visually stunning as they are delicious. Your guests will keep coming back for seconds!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 large Yellow onion
- 3 cloves Garlic
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup Cooked bacon, crumbled
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or non-stick spray.
Peel the potatoes and slice them thinly, about 1/8-inch thick. Use a mandoline slicer for uniform slices if you have one. Set aside in a bowl of cold water to prevent browning.
Thinly slice the onion and mince the garlic. Set both aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly whisk in the milk and cream while stirring to avoid lumps.
Cook the mixture, stirring often, until it thickens (about 5-7 minutes). Lower the heat and stir in the sharp cheddar cheese, parmesan cheese, salt, pepper, and nutmeg (if using) until the cheese is melted and the sauce is smooth. Remove from heat.
Drain and pat the potato slices dry. Layer 1/3 of the potato slices in the prepared casserole dish, slightly overlapping them. Spread 1/3 of the sliced onions over the potatoes and sprinkle with a handful of crumbled bacon.
Pour 1/3 of the cheese sauce over the potatoes, spreading it evenly with a spatula. Repeat the layers two more times, finishing with the remaining cheese sauce on top.
Cover the dish tightly 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 brown and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes before serving. Garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 544 mg | 42% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1248 mg | 27% | |
*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.
