5 from 12 votes
Creamy Scalloped Potatoes
Creamy Scalloped Potatoes use thinly sliced Yukon Gold potatoes layered with a rich sauce made from butter, onions, garlic, heavy cream, cheese, and rosemary. The sauce thickens on the stove before being poured over the potatoes for baking. The dish bakes covered to allow the potatoes to become tender and absorb the creamy flavor while developing a golden crust from the cheese topping. It’s a comforting side that pairs well with roasted meats or vegetables.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
10
servings
Calories:
365 kcal
Course:
Side Dish
Cuisine:
French, American
Ingredients
- 3 lbs potato peeled and sliced into 1/8" thick slices, Yukon gold variety
- 5 Tablespoon butter
- ½ yellow onion chopped, large
- 4-6 garlic minced, cloves
- 2 cups heavy whipping cream
- 2 cups cheese shredded
- 1 teaspoon rosemary
- salt
- black pepper
Instructions
- Preheat oven to 400F.
- Melt 4 Tbsp butter in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes until translucent. Add garlic and sauce for 30 seconds until fragrant. Pour in the heavy whipping cream and whisk until combined. Add salt and black pepper, 1 tsp rosemary and whisk until combined. Continue cooking for about 4 more minutes until the sauce thickens. Remove from heat and set aside.
- Grease a round baking dish (or a 9x13-inch baking dish) with the remaining 1 Tbsp butter. Layer half of the sliced potatoes in an even layer in the dish and season with salt and black pepper. Top with half of the cream sauce, and sprinkle evenly 1 1/2 cup shredded Parmesan cheese. Again, top evenly with the remaining sliced potatoes and season them with salt and black pepper. Top with the remaining cream sauce and sprinkle the remaining 1/2 cup of cheese. Sprinkle with a little bit of rosemary on top.
- Cover dish with aluminum foil and bake at 400 F for about 30 minutes. Then, uncover the dish and bake for additional 20-25 minutes or until the potatoes are fork tender. If they are starting to brown too fast, cover dish with a foil. Serve warm.
Cup of Yum
Notes
- Use Yukon Gold or red potatoes for slices that retain shape after baking.
- Slice potatoes uniformly, about 1/8 inch thick, using a mandoline or sharp knife for even cooking.
- Cover the baking dish with aluminum foil to keep moisture in during baking.
- Bake the dish slowly to allow the cream sauce to thicken and potatoes to properly cook through.
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
98mg
(33%)
Sodium
223mg
(9%)
Potassium
627mg
(13%)
Fiber
3g
(12%)
Vitamin A
1030IU
(21%)
Vitamin C
16.6mg
(18%)
Calcium
192mg
(19%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 98mg | 33% |
| Sodium | 223mg | 9% |
| Potassium | 627mg | 13% |
| Fiber | 3g | 12% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 16.6mg | 18% |
| Calcium | 192mg | 19% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.