Description
Creamy “best scalloped potatoes” deliver pure comfort with layers of tender potatoes nestled in rich, cheesy goodness. Hearty and satisfying, you’ll savor each delicious forkful of this classic side dish that brings warmth to any meal.
Ingredients
Scale
Main Ingredients:
- 3 lbs (1.36 kg) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 cups whole milk
- 1 cup heavy cream
Seasoning and Spices:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
- 2 cloves garlic, minced
Binding and Cooking Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Initiate kitchen preparations by heating the oven to a moderate temperature of 375F (190C) while coating a rectangular baking vessel with a thin layer of butter or non-stick spray.
- Craft a velvety sauce foundation by gently melting butter in a cooking vessel, introducing finely chopped garlic and allowing its aromatic essence to permeate. Incorporate flour and create a smooth roux, whisking diligently to eliminate any raw undertones.
- Gradually introduce milk and cream into the roux, maintaining constant motion to prevent clumping. Season with salt, pepper, and a whisper of nutmeg, stirring until the mixture transforms into a luxurious, slightly thickened consistency.
- Remove sauce from heat and integrate shredded cheddar, ensuring complete melting and a uniform texture.
- Layer thinly sliced potatoes methodically across the prepared baking dish, alternating between potato layers and cream sauce, generously sprinkling Parmesan between each stratum.
- Crown the composition with remaining cheddar, creating a tempting golden surface.
- Encase the dish in aluminum foil, allowing potatoes to steam and tenderize during initial baking phase.
- After 45 minutes, unveil the dish, permitting the surface to caramelize and develop a crisp, golden exterior.
- Extract from oven and permit the creation to rest, allowing flavors to harmonize and sauce to stabilize.
- Optionally embellish with freshly chopped parsley and serve while warmth remains inviting.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious texture in your dish.
- Slice potatoes uniformly using a mandoline or sharp knife to ensure even cooking and consistent layers.
- Pat potato slices dry with paper towels to prevent excess moisture and achieve a crispy golden top.
- Experiment with cheese variations like Gruyère or Swiss for a more complex, nutty flavor profile.
- Make this dish ahead by assembling and refrigerating, then bake when ready to serve for convenient meal planning.
- Reduce calories by substituting half-and-half or whole milk instead of heavy cream without sacrificing richness.
- Create a gluten-free version by using cornstarch instead of flour in the cream sauce and checking cheese ingredients.
- Add crispy bacon bits or diced ham between potato layers for a hearty protein boost that transforms the side dish into a main course.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 457
- Sugar: 4 g
- Sodium: 471 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 73 mg