Description
Golden, creamy, and irresistibly rich, Scalloped Potatoes are the epitome of classic comfort food. Each bite delivers melt-in-your-mouth layers of thinly sliced potatoes, smothered in a silky cream sauce, and baked to golden perfection.
Ingredients
2 ½ pounds russet or Yukon gold potatoes
3 tablespoons unsalted butter
1 medium yellow onion
2 cloves garlic
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
1 ½ cups shredded sharp cheddar cheese
Fresh chopped chives or parsley
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Melt butter in a large skillet. Add chopped onions and sauté until translucent. Add garlic and cook briefly.
3. Stir in flour to form a roux. Cook for 1–2 minutes.
4. Gradually whisk in warm milk and cream. Stir until thickened. Season with salt, pepper, and nutmeg.
5. Slice potatoes into 1/8-inch rounds. Layer them in the baking dish, pouring sauce and sprinkling cheese (if using) between layers.
6. Finish with remaining sauce and cheese. Cover with foil.
7. Bake for 40 minutes covered, then uncover and bake another 25–30 minutes until golden and bubbly.
8. Let rest 10–15 minutes before serving. Garnish with chives or parsley.
Notes
Russet potatoes offer a softer texture; Yukon Golds are buttery and firm.
Add cheese for extra richness; traditional versions are cheese-free.
Can be made a day ahead and stored in the fridge.
Broil for 2–3 minutes at the end for a crispier top.
Use gluten-free flour if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: scalloped potatoes, creamy potatoes, holiday sides