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Creamy Scalloped Potatoes

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Creamy Scalloped Potatoes feature thinly sliced potatoes baked in a rich, cheesy cream sauce, making a comforting side dish perfect for any meal.

Ingredients

Scale
  • 4 large russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. In a medium saucepan, melt butter over medium heat. Stir in minced garlic and cook for 1 minute.
  3. Whisk in flour and cook for 2 minutes, stirring constantly until lightly golden.
  4. Gradually add heavy cream and milk, whisking continuously until sauce thickens, about 5 minutes.
  5. Remove from heat and stir in cheddar cheese, Parmesan, salt, pepper, and nutmeg until cheese is melted and sauce is smooth.
  6. Layer half of the sliced potatoes in the prepared baking dish.
  7. Pour half of the cheese sauce over the potatoes. Layer the remaining potatoes on top and pour the remaining sauce over them.
  8. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 20 minutes until the top is golden and potatoes are tender.
  9. Let it rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

For an extra crispy top, broil the scalloped potatoes for 2-3 minutes at the end of baking. Serve alongside roast chicken or a fresh green salad for a balanced meal.

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