Description
A dreamily creamy scalloped potato dish that’s perfect for family dinners or holiday feasts.
Ingredients
Scale
- 2 pounds Russet potatoes
- 1 medium onion
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup cheddar cheese, freshly grated
- 1/2 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and thinly slice the Russet potatoes.
- Melt the butter in a large skillet over medium heat.
- Add the sliced onions and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes.
- Gradually pour in the whole milk and heavy cream, whisking continuously.
- Cook until the mixture thickens slightly; season with salt, black pepper, and paprika.
- Layer half of the sliced potatoes in a greased baking dish, followed by half of the cream mixture and half of the cheddar and Parmesan cheese.
- Repeat the layering process with the remaining ingredients.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes, until potatoes are tender and the top is golden brown.
- Cool for a few minutes before serving.
Notes
Enjoy these scalloped potatoes as a side dish with roasted meats or grilled chicken, or on their own.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg