Creamy Scalloped Potatoes
Thinly sliced russet potatoes baked in a garlic, cheddar, and Parmesan cream sauce with a golden cheese top.
Servings: 8
Ingredients
- 4 large russet potatoes about 2 lbs, peeled and thinly sliced
- Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Optional: 1/4 teaspoon nutmeg
- Fresh thyme optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Melt butter in a medium saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add flour and whisk constantly for 2 minutes to form a light golden roux.
- Slowly whisk in the warmed milk. Cook for 5–7 minutes until thickened.
- Remove from heat and stir in 1 cup cheddar, all Parmesan, salt, pepper, thyme, and optional nutmeg. Mix until smooth.
- Arrange half the sliced potatoes in the dish. Pour half the cheese sauce over them. Repeat with remaining potatoes and sauce.
- Cover with foil and bake for 45 minutes. Remove the foil, sprinkle the remaining ½ cup cheddar cheese over the top, and bake another 20–30 minutes, until a knife slips easily through the potatoes and the top is golden.
- Rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Notes
- Slice evenly; drain and dry well if held in water.
- Grate cheese fresh and melt it off the heat.
- Check the center for tenderness; rest 10 minutes.
Nutrition
Calories: 290kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 580mg | Fiber: 3g | Sugar: 4g