Southern Scalloped Potatoes
Creamy, cheesy, and irresistibly rich, Southern Scalloped Potatoes are the ultimate comfort food for gatherings and holiday feasts. This dish features layers of tender russet potato slices and sweet onions smothered in a luscious, homemade cheese sauce made with sharp cheddar, Parmesan, whole milk, and heavy cream. A hint of garlic powder and black pepper enhances the savory flavor profile, while a final golden-brown bake creates a bubbling, crispy topping that's pure bliss. Perfect for feeding a crowd, this indulgent casserole is easy to make ahead and can be dressed with fresh parsley for a pop of color. Whether served alongside roasted meats or enjoyed solo, Southern Scalloped Potatoes are guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 1 large Sweet onion, thinly sliced
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
Peel the potatoes and slice them thinly into rounds about 1/8 inch thick. Use a mandoline for even slicing, if available.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and let it cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and cream, ensuring there are no lumps. Cook the mixture over medium heat, stirring constantly, until it thickens slightly (about 5-6 minutes).
Reduce the heat to low and stir in the cheddar cheese, Parmesan cheese, garlic powder, black pepper, and salt. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer one-third of the potato slices evenly across the bottom of the prepared baking dish. Top with one-third of the sliced onion, followed by one-third of the cheese sauce. Repeat the layers two more times, finishing with a layer of sauce on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 153.7 g | 768% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 5786 mg | 252% | |
| Total Carbohydrate | 476.2 g | 173% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 66.2 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3724 mg | 286% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 11798 mg | 251% | |
*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.
