Description
This best homemade scalloped potatoes recipe is a treasure trove of flavor, comfort, and warmth, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 3 lbs Yukon Gold or Russet potatoes (peeled and thinly sliced)
- 3 tbsp unsalted butter
- 2 cloves garlic (minced)
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional, for extra depth of flavor)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for the potatoes. Grease a 9×13-inch baking dish with unsalted butter or cooking spray.
- Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Add minced garlic and sauté for one minute. Gradually stir in flour and cook for 1-2 minutes, then whisk in whole milk and heavy cream slowly, stirring continuously.
- Season the cream sauce with salt, black pepper, and ground nutmeg. Cook until the sauce thickens slightly, then add 1 cup of shredded cheddar cheese and melt it into the sauce.
- Layer half of the thinly sliced potatoes in the baking dish, pour half of the creamy sauce over the top, and sprinkle half of the grated Parmesan cheese. Repeat with the remaining potatoes and sauce, finishing with the remaining ½ cup of cheddar cheese on top.
- Cover with foil and bake for 45 minutes. Remove the foil and continue baking for another 20-25 minutes until golden brown and bubbly.
- Let the scalloped potatoes rest for 10 minutes before garnishing with parsley and serving.
Notes
Taste your sauce before pouring over the potatoes to ensure it’s perfectly seasoned.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
Nutrition
- Calories: 420 kcal
- Sodium: 600 mg
- Protein: 10 g