Scalloped Potatoes with Herbed Cheese
Indulge in the ultimate comfort food with this recipe for Scalloped Potatoes with Herbed Cheese, a creamy and flavorful side dish that's perfect for any occasion. Thinly sliced Russet potatoes are layered with a rich cheese sauce made from sharp cheddar, Parmesan, and a medley of fresh herbs like thyme and parsley. The sauce, thickened with a luscious blend of whole milk and heavy cream, is seasoned to perfection with garlic powder, salt, and black pepper, creating a deeply satisfying flavor profile. Baked until bubbly and golden, this dish boasts a gorgeous balance of textures, from tender potatoes to a slightly crisp, caramelized top. Ideal for holiday dinners, potlucks, or weeknight indulgence, this recipe is as visually stunning as it is delicious. Prepare to impress your guests with this elevated take on classic scalloped potatoes!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray.
Peel and thinly slice the potatoes into 1/8-inch rounds. Soak the slices in cold water to prevent them from browning and to remove excess starch. Drain and pat them dry when ready to use.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually pour in the milk and heavy cream while whisking to avoid lumps. Cook the mixture, whisking constantly, until it thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the sharp cheddar cheese, Parmesan cheese, thyme, parsley, garlic powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping each slice. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat this process for two more layers, finishing with sauce on top.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for another 35-40 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish cool slightly for 10 minutes before serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 442 mg | 34% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 1072 mg | 23% | |
*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.
