Description
Classic creamy scalloped potatoes layered with a rich cheese sauce, baked to golden perfection. This comforting casserole features thinly sliced Yukon Gold or Russet potatoes smothered in a buttery roux-based cream sauce with onions, garlic, and a blend of cheddar and Parmesan cheeses, making it an ideal side dish for family dinners and special occasions.
Ingredients
Scale
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), thinly sliced
Cream Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup grated cheddar cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the potatoes from sticking during baking.
- Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute to release its aroma. Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes, stirring constantly to avoid burning.
- Add Milk: Gradually whisk in the milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes. Season with salt, black pepper, and optionally ground nutmeg. If using cheddar cheese, stir it in now until melted and the sauce is smooth and creamy.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour half of the cream sauce evenly over the potatoes to coat them thoroughly. Add the remaining potato slices as a second layer, then pour the rest of the cream sauce on top.
- Top with Parmesan: If desired, sprinkle grated Parmesan cheese evenly over the top layer of potatoes to add a flavorful, golden crust once baked.
- Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes. After this initial baking, remove the foil and bake uncovered for an additional 15-20 minutes until the potatoes are tender when pierced with a fork, and the top is golden and bubbly.
- Serve: Remove the baking dish from the oven and let the scalloped potatoes cool for 5-10 minutes before serving. This resting time helps the dish set and makes it easier to serve.
Notes
- For extra creaminess, substitute whole milk with half-and-half or a mix of heavy cream and milk.
- Use a mandoline slicer for uniform, thin potato slices, which ensures even cooking.
- To make this dish vegetarian, use vegetarian-friendly cheese and butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- To enhance flavor, add fresh herbs like thyme or rosemary to the cream sauce.
