Scalloped Potatoes for Two
Indulge in the comforting layers of creamy, cheesy goodness with this Scalloped Potatoes for Two recipe, perfect for cozy date nights or an intimate dinner. Made with thinly sliced russet potatoes and smothered in a velvety homemade cheese sauce enriched with cheddar and Parmesan, this dish is a decadent twist on a classic favorite. The addition of garlic powder and a touch of heavy cream elevates the flavor, while a golden, bubbly topping makes it irresistibly satisfying. With just the right portion size and minimal prep, this easy scalloped potatoes recipe is ideal for a special occasion or any time you're craving comfort food. Serve it alongside grilled meats or a crisp salad for a complete and memorable meal.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1 tablespoon Unsalted butter
- 1 tablespoon All-purpose flour
- 0.75 cup Whole milk
- 0.25 cup Heavy cream
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish (approximately 1-quart size) or two individual ramekins with butter or non-stick spray.
Peel the potatoes and slice them thinly, about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning while preparing the sauce.
In a small saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 1 minute until it forms a smooth paste (roux).
Gradually whisk in the milk and cream, ensuring no lumps form. Cook the mixture for 2-3 minutes until it thickens slightly.
Stir in the garlic powder, salt, and black pepper. Remove the saucepan from heat and mix in 1/4 cup of the shredded cheddar cheese until melted.
Drain and pat the potato slices dry. Arrange half of the potato slices in a single overlapping layer at the bottom of the prepared baking dish.
Pour half of the cheese sauce over the potatoes and spread it evenly. Sprinkle 1 tablespoon of Parmesan cheese over the layer.
Add the remaining potato slices on top in another overlapping layer. Pour the rest of the cheese sauce over them and sprinkle the remaining 1/4 cup shredded cheddar and 1 tablespoon Parmesan on top.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are fork-tender.
Let the dish cool for about 5 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 796 mg | 61% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2301 mg | 49% | |
*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.
