Description
Indulge in a comforting classic with this recipe for Scalloped Potatoes. Layers of thinly sliced russet potatoes are smothered in a creamy cheese sauce, baked to perfection, and garnished with fresh parsley.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley
Potatoes:
Cheese Sauce:
Garnish:
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Make Cheese Sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk and cream. Season with garlic, salt, pepper, and nutmeg. Simmer until slightly thickened. Stir in half of the cheddar.
- Layer Potatoes: Arrange half of the potatoes in the dish, pour half of the cheese sauce over. Repeat with remaining potatoes and cheese sauce. Top with remaining cheeses.
- Bake: Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes until golden and bubbly. Rest for 10 minutes, then garnish with parsley.
Notes
- For a heartier version, add cooked ham or bacon between the layers.
- Yukon Gold potatoes can be used for a creamier texture.
Nutrition
- Serving Size: 1 scoop
- Calories: 290
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
