Description
Creamy, cheesy scalloped potatoes layered in a rich sauce, perfect for family dinners and holidays.
Ingredients
Scale
- 2 1/2 pounds Yukon Gold or Russet potatoes, thinly sliced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh thyme or chopped parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
- Slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
- Whisk in the flour until smooth.
- Gradually add milk and cream, whisking constantly until thickened (about 5 minutes). Stir in the salt, pepper, and nutmeg.
- Layer half the sliced potatoes in the dish. Pour half the sauce over and sprinkle with half the cheddar and Parmesan.
- Repeat with the remaining potatoes, sauce, and cheeses.
- Cover with foil and bake for 35 minutes. Remove the foil and bake an additional 25–30 minutes until golden and fork-tender.
- Let it rest for 10 minutes before serving.
Notes
Use a mandoline for even potato slices. Be careful not to overbake to avoid dryness. Letting it rest allows flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg