These Scalloped Potatoes are the ultimate comfort food, featuring tender, thinly sliced potatoes layered with a creamy, cheesy sauce. Baked to golden perfection, this classic dish is perfect as a side for holiday dinners, potlucks, or a cozy family meal.
Ingredients:
- 2 lbs (900g) russet or Yukon gold potatoes, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese (or a mix of cheddar and Gruyère)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or equivalent.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until lightly golden, stirring constantly. Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes. Remove from heat and stir in the cheddar cheese, garlic powder, onion powder, thyme, salt, and black pepper.
- Prepare the Potatoes: Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer. Cover the dish with foil.
- Bake: Bake for 40 minutes covered, then remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Garnish and Serve: Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition (per serving, based on 8 servings):
- Calories: 220
- Protein: 7g
- Carbohydrates: 27g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 240mg
- Fiber: 2g
- Sugar: 3g
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