Description
A deliciously creamy and cheesy scalloped potato dish perfect for any occasion.
Ingredients
Scale
- 3 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium saucepan, combine heavy cream, milk, and minced garlic. Heat over medium-low until warm, but do not boil.
- In a small bowl, whisk together flour, salt, pepper, and paprika.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle with half of the cheddar cheese and half of the flour mixture. Repeat with the remaining potatoes, cheddar cheese, and flour mixture.
- Pour the warm cream mixture evenly over the potatoes. Top with grated Parmesan cheese and dot with butter pieces.
- Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 30-35 minutes, until potatoes are tender and the top is golden brown and bubbly.
- Let rest for 10 minutes before serving to allow the sauce to thicken.
Notes
- This dish can be prepared a day in advance and baked just before serving.
- For extra flavor, add some herbs like thyme or rosemary.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg