Description

Creamy, cheesy, and comforting scalloped potatoes that turn out perfectly every time. This classic side dish is ideal for holidays or weeknight dinners.

Ingredients

Units Scale

4 cups thinly sliced russet potatoes (about 3 large potatoes)
3 tbsp butter
3 tbsp all-purpose flour
1 1/2 cups milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
Cooking spray or butter (for greasing baking dish)

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Instructions

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to make a roux.
Gradually whisk in milk and cream, stirring constantly until thickened, about 3-5 minutes.
Add salt, pepper, garlic powder, and onion powder. Mix well.
Stir in 1 1/2 cups of cheddar cheese until melted and smooth.
Layer half of the sliced potatoes in the prepared dish. Pour half of the cheese sauce over the potatoes.
Repeat with remaining potatoes and cheese sauce.
Sprinkle remaining 1/2 cup cheddar cheese and Parmesan on top.
Cover with foil and bake for 45 minutes.
Remove foil and bake for an additional 25-30 minutes, or until top is golden brown and potatoes are tender.
Let rest for 10 minutes before serving.

Notes

Use a mandoline for evenly sliced potatoes.
Yukon Gold potatoes can be used for a creamier texture.
Add cooked bacon or ham for a heartier version.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 430mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 9g
Cholesterol: 60mg