White Cheddar Scalloped Potatoes
Indulge in the creamy, comforting layers of White Cheddar Scalloped Potatoes, a crowd-pleasing side dish that's perfect for holidays, dinner parties, or cozy family meals. Thinly sliced russet potatoes are bathed in a luscious, velvety cheese sauce made from sharp white cheddar, whole milk, and heavy cream, elevated with hints of garlic, onion powder, and fresh thyme. Topped with a golden Parmesan crust, this oven-baked masterpiece is both rich in flavor and beautifully textured. Easy to prepare but impressively elegant, this recipe combines classic comfort with gourmet flair, making it an irresistible addition to your table. Whether paired with roasted meats or served as the star of a vegetarian feast, these scalloped potatoes promise to be a hit!
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Recipe Information
Ingredients
- 3 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups White cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and thinly slice the russet potatoes (about 1/8-inch thick). Use a mandoline slicer for uniform slices if available.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream while whisking, ensuring the mixture is smooth and lump-free.
Cook the sauce for 3-4 minutes, stirring frequently, until it begins to thicken. Lower the heat to medium-low.
Stir in the shredded white cheddar cheese, garlic powder, onion powder, thyme leaves, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is creamy.
Spread one-third of the potato slices in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes, spreading it evenly.
Repeat the layering process with the remaining potatoes and cheese sauce until everything is used, finishing with a top layer of sauce.
Sprinkle the grated Parmesan cheese over the top for an extra cheesy crust.
Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to set. Serve warm and enjoy!
Nutrition Facts
Calories |
3943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.9 g | 292% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 345.9 g | 126% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 39.3 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2880 mg | 222% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 8607 mg | 183% | |
*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.
