Scalloped Potatoes with Cheese
Indulge in the ultimate comfort food with this decadent Scalloped Potatoes with Cheese recipe—a creamy, cheesy masterpiece that's perfect for any gathering or holiday dinner. Thinly sliced Russet potatoes are layered with a rich, velvety cheese sauce made from sharp cheddar and Parmesan, then baked to golden, bubbly perfection. A touch of garlic powder and a creamy blend of whole milk and heavy cream elevate the flavor profile, while a crisp, cheesy crust adds the perfect finishing touch. With just 20 minutes of prep and a melt-in-your-mouth texture, this side dish is as easy to make as it is impressive to serve. Garnish with fresh parsley for a pop of color, and pair it with roasted meats or your favorite vegetable dishes for a truly memorable meal.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 as needed Nonstick cooking spray or butter
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with nonstick spray or butter and set it aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. Place the slices in a bowl of cold water to prevent browning and set aside.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color (this is your roux).
Gradually pour in the milk and heavy cream, whisking continuously to ensure no lumps form.
Add the garlic powder, salt, and black pepper. Continue whisking until the sauce thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in 1 1/2 cups of the cheddar cheese and 1/4 cup of the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
Drain the potato slices and arrange one-third of them in an even layer on the bottom of the prepared baking dish.
Pour one-third of the cheese sauce over the potato layer, spreading it evenly with a spatula.
Repeat the layering process two more times with the remaining potatoes and cheese sauce, finishing with a layer of sauce on top.
Sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese evenly over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let the dish cool for 10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
3552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.2 g | 277% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4902 mg | 213% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 35.7 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2836 mg | 218% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6929 mg | 147% | |
*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.
