Ultimate Scalloped Potatoes
Indulge in pure comfort with the Ultimate Scalloped Potatoes—a creamy, cheesy, and irresistibly rich side dish that's perfect for any occasion. This classic recipe features velvety layers of thinly sliced Russet potatoes bathed in a luxurious sauce made with sharp cheddar, Parmesan, and a hint of nutmeg for warmth. Fresh thyme and garlic infuse each bite with aromatic depth, while a splash of heavy cream elevates this dish to ultra-decadent perfection. Garnished with a sprinkle of paprika for a golden, bubbly finish, these scalloped potatoes are baked to creamy, tender goodness. Whether you're hosting a holiday gathering or enhancing your weeknight dinner, this recipe is sure to delight your guests and become a family favorite.
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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
- 2 cloves Garlic
- 2 cups Sharp cheddar cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 1 teaspoon Fresh thyme
- 0.5 teaspoons Paprika
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or butter.
Peel the potatoes and thinly slice them into 1/8-inch rounds using a sharp knife or mandoline. Keep the slices in a bowl of cold water to prevent browning and set them aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
Gradually pour in the milk and cream, whisking continuously to ensure no lumps form. Cook the mixture for 3 to 5 minutes, or until it begins to thicken.
Stir in the cheddar cheese and parmesan cheese until melted and smooth. Add the salt, black pepper, nutmeg, and fresh thyme. Remove the sauce from heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange one-third of the potato slices in an even layer in the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat this process for two more layers, ending with a final layer of cheese sauce on top.
Sprinkle the paprika over the top for added color and flavor.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 30 to 35 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the scalloped potatoes to rest for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 4554 mg | 198% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 35.7 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2854 mg | 220% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6651 mg | 142% | |
*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.
