Description
Creamy, rich, and incredibly comforting, this classic Scalloped Potatoes recipe layers thinly sliced potatoes in a velvety homemade sauce. Baked until golden and bubbling, it’s the perfect side dish for holiday meals or cozy dinners.
Ingredients
Scale
- 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in warm milk and cream. Cook, stirring constantly, until thickened and smooth, about 5 minutes.
- Stir in minced garlic, salt, pepper, and nutmeg. Remove from heat.
- Layer half the sliced potatoes in the prepared dish. Pour over half the cream sauce. Repeat with remaining potatoes and sauce.
- If using, sprinkle cheese on top.
- Cover with foil and bake for 40 minutes. Uncover and bake for another 25–30 minutes until golden and bubbling.
- Let rest for 10 minutes before serving.
Notes
- Use a mandoline for evenly sliced potatoes.
- Substitute some milk with broth for a lighter version.
- Add sliced onions between potato layers for extra flavor.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: scalloped potatoes, creamy potato bake, holiday side dish, cheesy potatoes, classic potato casserole