Simply Scalloped Potatoes Sp5
Indulge in the creamy, cheesy comfort of "Simply Scalloped Potatoes Sp5," a timeless side dish that brings hearty flavor to any meal. Perfectly thin slices of russet potatoes are layered with a rich, velvety cheddar cheese sauce made from scratch, featuring a blend of milk, cream, and a hint of garlic and onion for depth. Baked until golden and bubbly, this easy scalloped potato recipe combines crispy edges with melt-in-your-mouth tenderness, making it an irresistible crowd-pleaser. With just 25 minutes of prep time and simple pantry staples, this dish pairs beautifully with roasted meats or as a standalone vegetarian delight. Don't forget the optional sprinkle of fresh parsley for a pop of color and added freshness!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Milk
- 0.5 cups Heavy cream
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1.5 cups Cheddar cheese, shredded
- 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 non-stick cooking spray.
Peel the potatoes and slice them into 1/8-inch thick rounds. Set the sliced potatoes aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute to create a roux, stirring constantly.
Gradually add the milk and heavy cream to the roux, whisking constantly to form a smooth, thickened sauce. This should take about 3-5 minutes.
Stir in the salt, ground black pepper, garlic powder, and onion powder. Remove from heat and stir in 1 cup of shredded cheddar cheese until smooth and melted.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towels.
Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, ensuring they’re evenly coated.
Repeat this process for two more layers, alternating potatoes with cheese sauce, ending with a final layer of cheese sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and sprinkle the remaining 0.5 cups of shredded cheddar cheese evenly across the top. Return the dish to the oven and bake uncovered for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a knife.
Allow the dish to cool for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 343 mg | 26% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1071 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.
