Description
Creamy scalloped potatoes baked to perfection with a rich, velvety sauce and golden crust. Perfect for cozy dinners or holiday gatherings.
Ingredients
2 pounds russet or Yukon Gold potatoes, peeled and thinly sliced 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk (whole or 2%) 1 cup heavy cream 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder 1 cup shredded cheddar cheese (optional) ½ teaspoon paprika (for garnish) Fresh parsley, chopped (optional)
Instructions
1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Peel and slice potatoes about ⅛ inch thick. In a saucepan, melt butter and whisk in flour for 1 minute. Gradually add milk and cream, whisking until thickened. Add salt, pepper, and garlic powder, then remove from heat. Stir in cheese if desired for extra creaminess. Layer half the potatoes in dish and cover with half the sauce. Repeat layers with remaining potatoes and sauce. Sprinkle with paprika and remaining cheese. Cover with foil; bake 30 minutes. Uncover and bake an additional 25–30 minutes until golden and tender. Let rest 10 minutes before serving. Garnish with parsley if desired.
Notes
For best results, use Yukon Gold potatoes for a creamier texture. Make ahead and refrigerate unbaked casserole up to 24 hours before baking. Add caramelized onions or herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg