Description
Creamy, cheesy scalloped potatoes deliver comfort straight from grandma’s kitchen, layering tender potato slices with rich, velvety sauce. Melted cheese and golden crisp edges make this classic side dish irresistible for family gatherings and hearty meals.
Ingredients
Scale
Main Ingredients:
- 3 lbs (1.36 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
Dairy and Liquid Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
Seasonings and Garnish:
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the cooking environment by heating the oven to 375°F and coating a spacious rectangular baking vessel with a thin layer of lubricant to prevent sticking.
- Craft a luxurious cream foundation by gently melting butter in a medium saucepan, introducing minced garlic to release its aromatic essence, and whisking in flour to create a smooth, golden roux.
- Transform the roux into a silky sauce by gradually incorporating milk and cream, ensuring a velvety texture without any unwelcome lumps, and seasoning with salt, pepper, and a whisper of nutmeg.
- Allow the sauce to thicken gracefully, then fold in a portion of sharp cheddar until it melts into a harmonious blend of richness and flavor.
- Layer the baking dish strategically, creating alternating strata of thinly sliced potatoes, beginning with a generous spread of the cream sauce and a sprinkle of aged Parmesan.
- Repeat the layering process, ensuring each potato slice is embraced by the creamy mixture and crowned with another dusting of cheese.
- Seal the dish with aluminum foil, protecting the delicate contents during initial baking, and place in the preheated oven.
- After 45 minutes, unveil the potatoes, allowing the top to transform into a golden, bubbling masterpiece with an additional 20-25 minutes of uncovered baking.
- Remove from the oven and grant the dish a brief moment of rest, allowing the layers to settle and intensify in flavor.
- Embellish with a scattering of fresh parsley if desired, and serve while the potatoes are still radiating warmth and comfort.
Notes
- Slice potatoes uniformly using a mandoline for consistent, thin layers that cook evenly and look professionally prepared.
- Rinse potato slices in cold water to remove excess starch, preventing a gummy texture and ensuring a creamy, smooth sauce.
- Use starchy potatoes like Russet or Yukon Gold for the best texture and ability to absorb the rich, creamy sauce.
- Experiment with cheese variations by substituting Gruyère or fontina for a more complex, nutty flavor profile that elevates the classic dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg