Description
Creamy, cheesy scalloped potatoes offer pure comfort on cold nights. Layers of thinly sliced potatoes baked with rich cream and sharp cheddar cheese create a luxurious side dish you cannot resist.
Ingredients
Scale
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups whole milk
- 1 cup heavy cream
- 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
- ¼ cup fresh parsley, chopped (optional, for garnish)
Instructions
- Preparation: Warm the oven to 375°F (190°C) and generously coat a 9×13-inch baking vessel with butter or cooking spray.
- Sauce Creation: In a saucepan, melt butter and sauté garlic until aromatic. Introduce flour to build a smooth roux, whisking continuously. Gradually pour milk and cream, eliminating potential lumps. Season with salt, pepper, and nutmeg. Simmer until sauce reaches a silky consistency, then fold in cheddar cheese until fully incorporated.
- Layering Technique: Construct alternating layers of potato slices and cream sauce, ensuring even distribution. Dust each stratum with Parmesan cheese. Crown the final layer with remaining cheddar, creating a tempting golden surface.
- Baking Process: Shield the dish with aluminum foil and roast for 45 minutes. Uncover and continue baking until potatoes become tender and the surface transforms into a crisp, bronzed landscape with bubbling edges, approximately 20-25 minutes.
- Serving Presentation: Allow the dish to rest and settle for 10 minutes. Optional: Sprinkle fresh parsley for a vibrant finishing touch. Serve while warm, revealing layers of creamy, cheesy potato perfection.
Notes
- Cut potatoes to equal thickness (about 1/8 inch) for consistent cooking and texture, ensuring every layer cooks evenly and looks professionally prepared.
- Whisk milk and cream gradually into roux while stirring constantly to create smooth, lump-free sauce that holds together without breaking or becoming grainy.
- Pat potato slices dry with paper towels before layering to remove excess moisture, helping sauce adhere better and preventing watery final dish.
- Select starchy potatoes like Russet or Yukon Gold which absorb cream beautifully and provide creamy, tender texture without falling apart during baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg