Description
Indulge in the creamy goodness of these scalloped potatoes, a classic side dish perfect for any occasion. Layers of thinly sliced potatoes are bathed in a velvety sauce, then baked to golden perfection with a cheesy topping.
Ingredients
Scale
Potatoes:
- 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- Chopped fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the sauce: Melt butter in a saucepan, sauté onion and garlic, whisk in flour, then gradually add milk and cream. Season with salt, pepper, and nutmeg.
- Layer potatoes: Arrange half of the potatoes in the dish, pour half of the sauce, then repeat with remaining potatoes and sauce.
- Add cheese: Top with cheddar and Parmesan cheese.
- Bake: Cover with foil and bake for 40 minutes, then uncover and bake for 20–25 minutes until golden and tender.
- Rest and garnish: Let cool for 10 minutes before serving. Garnish with herbs if desired.
Notes
- For a richer dish, add cooked bacon or ham between the layers.
- You can substitute Gruyère for cheddar for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
