Creamy Scalloped Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
12 servings as a side dish
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Calories
336 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Scalloped Potatoes
Description
Creamy Scalloped Potatoes start with slicing Russet or Yukon gold potatoes into thin rounds. A sauce is prepared by melting butter, sautéing onion and garlic, then whisking in flour to create a roux. Gradually adding broth, milk, and cream forms a smooth base enriched with thyme, paprika, salt, and pepper. The sauce thickens gently over low heat before being combined with the potatoes.
The dish assembles by layering potatoes with half the sauce and one cup of mozzarella, followed by remaining potatoes and sauce. A topping of cheddar and Parmesan cheese adds a golden, flavorful crust while baking. Baking at 400°F cooks the potatoes until tender, allowing cheese to melt and develop a slight crust for textural contrast.
The combination of cheeses adds creaminess, sharpness, and depth. The herbs and spices provide aromatic notes that complement the mild potatoes. The finished casserole is suitable alongside meats or as a main course in a hearty meal.
Ingredients
- 4 tablespoons butter
- 1 small onion diced - optional
- 4 cloves garlic
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups cream
- 1 cup chicken broth or veggie broth for vegetarian
- 1/2 teaspoon thyme
- 1/2 teaspoon ground paprika smoked or regular
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon salt or to taste
- 3-4 pounds potato or Russets peeled and sliced into 1/8-inch - 1/4-inch rounds, Yukon gold variety
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 400 degrees F.
- Lightly grease a 9 x 13-inch baking dish with cooking oil spray or butter and set aside.
Make the creamy sauce
- Place a medium cast iron skillet or saucepan over medium-high heat. Once the skillet is hot, add the butter and melt it.
- Add onion and garlic and sauté until just the garlic is fragrant, and onion is soft.
- Whisk in flour and cook for 2 minutes, stirring continuously.
- Reduce heat to low, slowly and gradually whisk in 1 cup of chicken broth until fully combined.
- Again, gradually, without rushing, stir in milk and cream, until fully combined. Stir in dried thyme, paprika, salt, and pepper.
- With the heat on low, let the sauce gently simmer (NOT boil) for 2-3 minutes, until it starts to thicken. Remove from heat and set aside.
- Pour half of the cream sauce over the potatoes, and top with 1 cup of mozzarella cheese, distribute evenly.
Assemble the casserole
- Arrange the remaining potatoes and pour the remaining cream sauce on top. Sprinkle the remaining cheddar cheese and Parmesan cheese on top if desired.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Until the potatoes are just tender and the sauce is bubbly.
- Remove foil and continue to cook for another 20-30 minutes, or until the potatoes are fully done and the top is a golden-brown color.
- Before removing from the oven, broil for a few minutes to brown the cheese on top. Watch to not burn it.
- Garnish with chopped parsley or chopped green onions. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings as a side dish
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 67mg | 22% |
| Sodium | 517mg | 22% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 14.7mg | 16% |
| Calcium | 340mg | 34% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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