Scalloped Potatoes with Heavy Cream and Cheese
Indulge in the ultimate comfort food with this rich and creamy Scalloped Potatoes with Heavy Cream and Cheese recipe. Thinly sliced Russet potatoes are layered with a luscious homemade cheese sauce made from heavy cream, milk, Cheddar, and Parmesan for a decadently satisfying side dish. Infused with garlic and a hint of paprika, every bite is packed with flavor. Baked to golden perfection, the bubbling, cheesy topping will have everyone coming back for seconds. Perfect for holiday dinners, potlucks, or a cozy family meal, this crowd-pleaser is as visually stunning as it is delicious. Serve it warm and garnish with fresh parsley for an extra pop of freshness!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cloves Garlic
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Use a mandoline for uniform slices if available.
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux. Do not let it brown.
Gradually whisk in the heavy cream and milk, stirring until the mixture is smooth and thickened, about 2–3 minutes.
Stir in 1 1/2 cups of cheddar cheese and 3/4 cup of Parmesan cheese until melted. Add the salt, pepper, and paprika. Remove the sauce from heat.
Spread a single layer of sliced potatoes in the prepared baking dish, slightly overlapping them. Pour a portion of the cheese sauce over the potatoes to coat them evenly.
Repeat the layers (potatoes, then cheese sauce) until all the potatoes and sauce are used. Top the dish with the remaining cheddar and Parmesan cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 25–30 minutes, or until the potatoes are tender and the top is bubbling and golden brown.
Allow the dish to rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
4518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 185.6 g | 928% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 5590 mg | 243% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.9 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3007 mg | 231% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 7482 mg | 159% | |
*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.
