Scalloped Potatoes with Fresh Green Beans
Transform your dinner table with the irresistible combination of creamy scalloped potatoes and vibrant sautéed green beans. This comforting casserole layers tender, thinly sliced Russet potatoes in a rich, velvety cheese sauce made with cheddar and Parmesan, accented by garlic and onion powders for mouthwatering flavor. Topped with a golden, bubbly crust, the potatoes are perfectly complemented by crisp-tender green beans, lightly sautéed with olive oil for a fresh and savory touch. Ready in just over an hour, this elegant yet hearty side dish is ideal for holiday gatherings, Sunday dinners, or any occasion that calls for a meal with both decadence and balance. Garnished with a touch of fresh parsley, it’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 pound Fresh green beans
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel and thinly slice the potatoes into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.
Trim the ends off the green beans and blanch them in boiling water for 3-4 minutes until they are tender-crisp. Immediately transfer the beans to an ice water bath to stop cooking, then drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to eliminate lumps. Cook for 3-4 minutes until the sauce thickens.
Stir in garlic powder, onion powder, salt, and black pepper. Reduce heat to low and mix in 1.5 cups of cheddar cheese and all the Parmesan cheese until melted and smooth. Remove from heat.
Drain the potatoes and pat them dry with a kitchen towel. Layer half of the potato slices in the prepared baking dish, slightly overlapping them.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the blanched green beans and sauté for 3-4 minutes until warmed through. Season with a pinch of salt and pepper, if desired.
After 30 minutes, remove the foil from the potatoes and sprinkle the remaining 0.5 cup of cheddar cheese over the top. Continue baking uncovered for another 20 minutes or until the top is golden brown and bubbly.
Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with fresh parsley and serve alongside the sautéed green beans. Enjoy!
Nutrition Facts
Calories |
3488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6063 mg | 264% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 46.7 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2961 mg | 228% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5972 mg | 127% | |
*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.
