Cheesy Scalloped Potatoes
User Reviews
5
Cheesy Scalloped Potatoes
Description
Cheesy Scalloped Potatoes is prepared by layering thinly sliced russet potatoes in a baking dish with a sauce of sautéed onions and garlic, thickened with flour and combined with whole milk, salt, and pepper. A blend of cheddar, gruyere, and Parmesan cheeses is sprinkled between layers and on top, contributing a deep savory flavor.
The dish bakes covered initially to steam the potatoes until fork-tender, then uncovered to brown the cheese, creating a golden crust. Letting it rest before serving helps the cheeses reabsorb into the potatoes, enhancing creaminess.
This recipe is ideal as a hearty side dish and pairs well with roasted meats and green salads. Garnished with parsley or chives, it adds color and a fresh note.
The dish can be made a few hours in advance and reheated gently. Allowing 15 to 30 minutes standing time before serving improves texture and flavor.
Ingredients
- 1 cup cheddar cheese grated, sharp
- 1 cup gruyere cheese shredded
- ½ cup Parmesan Cheese freshly grated
- 4 TB butter salted
- 6 garlic minced, cloves
- 1 onion finely chopped, medium
- 3 TB flour
- 3 cups milk whole
- 1 ½ tsp table salt
- ½ tsp black pepper freshly ground
- 4 lbs russet potato peeled and cut into rounds (1/4" thickness
- parsley or chives, optional, chopped, for garnish
Instructions
- Preheat oven to 400F with rack on lower middle position. In a bowl, mix together all the cheeses until combined. Set aside.
- In a skillet, melt butter on medium high heat. Saute onion and garlic in melted butter until softened, 2-3 min. Add flour and whisk until smooth and not grainy. Add milk and whisk to combine well. Add salt and pepper, whisking to combine.
- In a 9x13 glass baking dish, arrange half of the sliced potatoes, allowing them to overlap a bit. Sprinkle half of the cheese mixture over potatoes. Pour half of the milk mixture over the cheese. Top with remaining potatoes, followed by rest of the milk mixture (hold off on the remaining cheese until later.)
- Cover dish tightly with foil and bake 45 min. Uncover dish and sprinkle with the remaining cheese mixture. Bake uncovered about 45 minutes longer, until potatoes are fork tender and cheese is golden brown. Let stand at room temp 15-30 minutes before serving.
Notes
- This dish can be prepared several hours in advance and gently reheated before serving.
- Let the scalloped potatoes stand 15 to 30 minutes after baking to allow the cheese oils to reabsorb into the potatoes.
- Pair with robust main dishes like prime rib au jus or fresh green salads to complete a meal.
- Grated cheeses should be mixed before layering for even distribution of flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 335mg | 14% |
| Potassium | 459mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 197mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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