Description
Creamy Scalloped Potatoes are a rich and comforting side dish made with thinly sliced potatoes layered in a luscious cream sauce and baked until golden and bubbly.
Ingredients
Scale
- 2 pounds russet or Yukon gold potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cream, cooking until the mixture thickens, about 5 minutes.
- Stir in garlic powder, salt, and pepper. Remove from heat and add 1 cup of shredded cheese, stirring until melted.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
- Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the top with the remaining 1 cup of shredded cheese.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 20-25 minutes, or until the top is golden and the potatoes are tender.
- Let rest for 10 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use a mandoline for evenly sliced potatoes.
- You can substitute Gruyère or mozzarella for a different flavor.
- Make ahead and refrigerate before baking for up to 24 hours.
Nutrition
- Serving Size: 1/8 of dish
- Calories: 320
- Sugar: 4g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg