Description
Creamy, cheesy scalloped potatoes baked to perfection for a comforting side dish.
Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 3 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a saucepan over medium heat.
- Add onions and garlic, sauté until soft.
- Stir in flour, salt, pepper, and paprika to make a roux.
- Gradually whisk in heavy cream and milk until smooth.
- Layer half the potatoes in a greased baking dish.
- Pour half the cream mixture over potatoes.
- Sprinkle half the cheeses over the sauce.
- Repeat layers with remaining ingredients.
- Bake uncovered for 60 minutes until golden and bubbly.
- Let rest 10 minutes before serving.
Notes
- Use a mandoline for even potato slices.
- Let sauce thicken slightly before layering.
- Cover with foil if browning too quickly.
- Substitute Gruyère for cheddar if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg