Scalloped Potatoes
These scalloped potatoes are cheesy, creamy, and so flavorful! This side dish is a holiday favorite. Make it for Easter, Christmas, Thanksgiving, or regular weeknights. The potatoes become soft and tender while the sauce is thick and creamy!
Servings 6 servings
Ingredients
- 2 pounds Russet potatoes peeled and thinly sliced
- 4 tablespoon unsalted butter
- 1 small onion finely chopped
- 3 garlic cloves minced
- ¼ cup flour see note
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13-inch baking dish with butter or cooking spray.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
- Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for about 1 minute, until the flour is lightly golden.
- Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Cook for about 5 minutes, until the mixture thickens.
- Reduce the heat to low. Add the cheddar cheese, Parmesan cheese, dried thyme, salt, and black pepper to the sauce. Stir until the cheeses are melted and the sauce is smooth and creamy. Remove from heat.
- Arrange a single layer of sliced potatoes in the greased baking dish, slightly overlapping them. Pour a portion of the cheese sauce over the potatoes, spreading it evenly.
- Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a layer of sauce on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley.
Notes
- Use a mandoline to easily slice the potatoes. Be very careful using the mandoline.
- This recipe can be made with whole wheat flour, gluten-free 1 to 1 flour, or all-purpose flour.
- For real food, use whole wheat flour.
- Do not skimp on the salt and pepper.
- The combination of cheeses really adds to the overall flavor.
- Thicker potato slices will take longer to cook.
- Scalloped potatoes are done cooking when the top is bubbly and cheesy and the potatoes are fork tender.
- If the potatoes are still firm, continue cooking.
Nutrition Facts
Scalloped Potatoes
Amount Per Serving
Calories 550
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 110mg37%
Sodium 770mg33%
Potassium 872mg25%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 7g8%
Protein 17g34%
Vitamin A 1313IU26%
Vitamin C 11mg13%
Calcium 433mg43%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.