Description
A foolproof, ultra-creamy scalloped potatoes recipe that delivers tender, golden layers with minimal fuss.
Ingredients
Scale
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 cup heavy cream
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1–1.5 cups shredded cheese (cheddar or Gruyère)
- 4–5 medium potatoes (Russet or Yukon Gold)
Instructions
- Preheat the oven to 375°F (190°C).
- Butter a 9×13-inch baking dish.
- Wash, peel (optional), and slice the potatoes thinly (2–3 mm).
- In a saucepan over medium heat, melt the butter and whisk in the flour to make a roux.
- Gradually whisk in milk and cream, seasoning with onion powder, garlic powder, salt, and pepper. Bring to a gentle boil until thickened.
- Off the heat, stir in the shredded cheese until melted.
- Layer half of the potato slices in the baking dish, pour half the sauce over, and repeat.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 30–40 minutes until golden and tender.
- Let rest for 10 minutes before serving.
Notes
For extra creaminess, consider adding mascarpone before baking. Allow leftovers to reheat gently in the oven with a splash of milk.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg