Super Duper Scalloped Potatoes
Indulge in the ultimate comfort food with these Super Duper Scalloped Potatoes—a creamy, cheesy masterpiece that's perfect for family dinners, holiday feasts, or any occasion that demands a show-stopping side dish. Thinly sliced Russet potatoes are smothered in a luscious cheese sauce made with sharp cheddar, Parmesan, and a hint of fresh thyme, then layered to perfection and baked until golden and bubbling. Topped with a crispy breadcrumb and cheddar crust, this recipe delivers irresistible texture and flavor in every bite. With just 20 minutes of prep and simple pantry staples, these scalloped potatoes are as easy to make as they are impressive to serve.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Peel and thinly slice the russet potatoes (about 1/8-inch thick), using a mandoline slicer if possible for even slices. Set the potatoes aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to form a roux, stirring constantly to prevent burning.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture for 3-4 minutes, stirring constantly, until it begins to thicken.
Stir in the garlic powder, onion powder, thyme leaves, salt, and pepper. Reduce the heat to low and mix in 1.5 cups of shredded cheddar cheese and the Parmesan cheese. Stir until the cheeses have melted and the sauce is smooth. Remove the sauce from the heat.
Drain the potato slices and pat them dry with a clean kitchen towel or paper towel.
Layer one-third of the potatoes on the bottom of the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes. Repeat this process for two more layers, finishing with cheese sauce on top.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil and the remaining 0.5 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top layer of the potatoes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 30-35 minutes, or until the top is golden brown and the potatoes are fork-tender.
Allow the scalloped potatoes to rest for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 2529 mg | 110% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 35.5 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2799 mg | 215% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6810 mg | 145% | |
*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.
