Deliciously tender and creamy scalloped potatoes, a comforting side dish perfect for any meal. Layers of thinly sliced potatoes baked in a rich, creamy sauce with hints of garlic and cheese. This classic dish is sure to please any crowd.
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped onions and cook until soft, about 3-4 minutes. Stir in the garlic and cook for another minute. - Make the roux:
Add the flour to the saucepan and stir to combine, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk and cream, ensuring no lumps form. Continue stirring and cook until the sauce thickens, about 5-7 minutes. - Add cheese and seasoning:
Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and ground nutmeg, if using. - Layer the potatoes:
Arrange half of the thinly sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce. - Bake:
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly. - Garnish and serve:
Allow the scalloped potatoes to cool for 5-10 minutes before serving. Garnish with freshly chopped parsley.
Enjoy your creamy, cheesy scalloped potatoes with your favorite main dishes!