Tasty Cheesy Scalloped Potato Casserole
Indulge in the ultimate comfort food with this Tasty Cheesy Scalloped Potato Casserole! Featuring layers of tender, thinly sliced russet potatoes smothered in a rich, creamy cheese sauce made with sharp cheddar and Parmesan, this dish is baked to golden, bubbly perfection. Flavored with garlic and onion powder for a savory depth, this casserole boasts a velvety texture and irresistible cheesy crust. Ideal for holidays, potlucks, or as a hearty side dish, it’s easy to prepare and sure to impress. Garnish with fresh parsley for a pop of color, and serve warm for a crowd-pleasing, melt-in-your-mouth delight. Perfect for fans of cheesy potato recipes, scalloped potatoes, and baked casseroles!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray and set it aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandoline or a sharp knife. Keep them in a bowl of cold water to prevent browning while you prepare the sauce.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly to create a smooth roux, about 1-2 minutes.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens—approximately 3-4 minutes.
Stir in the garlic powder, onion powder, salt, and black pepper. Remove the saucepan from the heat and whisk in 1 1/2 cups of cheddar cheese and 3/4 cup of Parmesan cheese until smooth and fully melted.
Drain and pat the potato slices dry. Arrange one-third of the potatoes in an even layer in the prepared baking dish.
Pour one-third of the cheese sauce over the layer of potatoes, spreading it evenly. Repeat this process two more times, layering potatoes and cheese sauce, finishing with the sauce on top.
Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top of the casserole.
Cover the dish with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking, uncovered, for an additional 20 minutes, or until the top is bubbly and golden brown and the potatoes are tender when pierced with a fork.
Allow the casserole to rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.2 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 536 mg | 41% | |
| 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.
