Creamy Scalloped Potatoes
Tender layers of thinly sliced potatoes baked in a rich, garlicky cream sauce with cheddar and Parmesan until golden and bubbly. A classic, crowd-pleasing side for holidays, Sundays, or any cozy dinner.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (or half-and-half)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Peel and thinly slice potatoes to 1/8 inch using a mandoline or sharp knife.
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook 1 minute until fragrant.
- Whisk in flour and cook 1–2 minutes, forming a smooth blond roux.
- Slowly whisk in the milk and cream. Cook, whisking often, until the sauce thickens and coats a spoon, 3–5 minutes.
- Off heat, stir in 1 cup of the cheddar and all of the Parmesan until melted. Season with salt, pepper, and nutmeg if using.
- Spread a thin layer of sauce in the baking dish. Shingle half the potatoes in an even layer; pour over half the sauce.
- Repeat with remaining potatoes and sauce. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
- Cover tightly with foil and bake 30–45 minutes until potatoes begin to turn tender.
- Remove foil and bake 20–25 minutes more, until golden, bubbly, and a knife slides through potatoes easily.
- Let rest 10 minutes to set. Garnish with parsley and serve warm.
Nutrition
Serving: 1peopleCalories: 320kcalCarbohydrates: 28gProtein: 10gFat: 19gSaturated Fat: 12gSodium: 410mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!