Description
Indulge in the rich and comforting flavors of these creamy scalloped potatoes, a classic side dish that’s perfect for any occasion. Layers of thinly sliced Yukon Gold potatoes are baked to golden perfection in a velvety sauce with a cheesy crust on top.
Ingredients
Scale
For the Cream Sauce:
- 2 tablespoons unsalted butter
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
For the Potatoes:
- 2 pounds Yukon Gold potatoes (thinly sliced)
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Cream Sauce: In a saucepan, melt butter, sauté onion, add garlic, sprinkle flour, whisk in milk and cream, season with salt, pepper, and nutmeg, and cook until slightly thickened.
- Layer the Potatoes: Arrange half of the sliced potatoes in the dish, pour half of the cream sauce, sprinkle half of the cheeses. Repeat layering with remaining ingredients.
- Bake: Cover with foil, bake for 40 minutes, then uncover and bake for an additional 25–30 minutes until golden and potatoes are tender.
- Serve: Let it rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- You can use Gruyère cheese instead of cheddar for a more traditional taste.
- For uniform potato slices, consider using a mandoline slicer.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
