Description
Perfect for holidays, potlucks, or Sunday dinners, these cheesy scalloped potatoes are creamy, comforting, and crowd-pleasing.
Ingredients
Scale
- 3 lbs russet potatoes, thinly sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Melt butter in a saucepan, add garlic and flour, and cook 1 minute.
- Slowly whisk in milk and cream. Cook until thickened.
- Stir in half the cheese, salt, pepper, and paprika. Mix until melted.
- Layer half the potatoes in the dish. Pour half the sauce over.
- Repeat with remaining potatoes and sauce. Top with remaining cheese.
- Bake uncovered for 50-60 minutes until bubbly and golden.
- Let rest 10 minutes. Sprinkle with parsley and serve.
Notes
- Use a mandoline for even slices.
- Swap cheddar with Gruyère or Monterey Jack.
- Add bacon bits or breadcrumbs for texture.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg