Special Scalloped Potatoes
Indulge in the ultimate comfort food with these Special Scalloped Potatoes, a creamy, cheesy delight that will elevate any meal. Made with layers of thinly sliced russet potatoes smothered in a velvety béchamel sauce infused with garlic, nutmeg, and a decadent blend of sharp cheddar and Parmesan cheeses, this dish is baked to golden perfection. With a crisp, bubbly cheese topping and optional fresh parsley garnish, these scalloped potatoes are both visually stunning and irresistibly flavorful. Perfect as a show-stopping side dish for holidays, family gatherings, or weeknight dinners, this recipe combines classic ingredients with an extra-special touch for a dish that’s guaranteed to impress.
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 cups Sharp cheddar cheese
- 1 cup Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set the slices aside in a bowl of cold water to prevent them from browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
Whisk in the flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring constantly, until it begins to thicken—about 3-4 minutes.
Add the salt, black pepper, and nutmeg to the sauce, then stir in 1 1/2 cups of cheddar cheese and 1/2 cup of Parmesan cheese until melted and smooth. Remove the sauce from heat.
Drain and pat the potato slices dry with a clean kitchen towel or paper towels. Layer one-third of the potato slices evenly in the bottom of the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this process with the next two layers of potatoes and sauce, finishing with a layer of sauce on top.
Sprinkle the remaining cheddar cheese (1/2 cup) and Parmesan cheese (1/2 cup) evenly across the top of the dish.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish cool for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired. Enjoy your Special Scalloped Potatoes!
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.3 g | 314% | |
| Saturated Fat | 151.5 g | 758% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 449.5 g | 163% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 44.4 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3412 mg | 262% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 10896 mg | 232% | |
*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.
