Easy Cheesy Scalloped Potatoes
User Reviews
3.8
Easy Cheesy Scalloped Potatoes
Description
Easy Cheesy Scalloped Potatoes are made by layering thin slices of potatoes in a buttered dish, interspersed with a thick, cheesy sauce combining sharp cheddar, Parmesan, Dijon mustard, and minced garlic. The sauce also includes milk, cream, a pinch of nutmeg, and seasonings to build a creamy, flavorful base. Baking covered initially steams the potatoes to softness, and finishing uncovered at a higher temperature develops a golden crust. The layers meld into a smooth and rich casserole with tender potatoes and a cheesy, slightly tangy sauce.
The dish can be served as a side to roasted meats or a hearty vegetable main. Its rich texture complements savory dishes, and the cheesy layers offer comfort and richness without being overly heavy.
The recipe allows for adjusting ingredient quantities to scale servings. Using full-fat dairy helps achieve the sauce’s creaminess, and slicing potatoes evenly promotes uniform cooking. Baking times given ensure a tender interior and a browned top crust without dryness.
Ingredients
- 6 potato medium
- 1 cup milk full-fat
- 1 cup heavy cream or double cream
- 1 tablespoon plain flour
- 1 ounce butter
- 1 cup cheddar cheese
- 2 tablespoon Parmesan Cheese grated
- 1 tablespoon Dijon mustard
- nutmeg a pinch
- salt to taste
- black pepper to taste
- 2 garlic cloves
Instructions
- Preheat the oven to 200 degress C. (390 Fahrenheit).
- Peel the potatoes and give them a good wash.
- In a saucepan, melt the butter over a medium heat, throw in the flour and mix quickly.
- Add the milk and whisk well to avoid any lumps forming.
- Stir until the sauce thickens slightly, then add the cheddar and parmesan cheese together with the double cream.
- Peel and mince the garlic cloves, then add them to the sauce too.
- Mix in the dijon mustard and season with nutmeg, salt and pepper.
- Slice the potatoes thinly , then arrange one layer in a non-stick baking dish that has been greased with butter, so that each slice is overlapping.
- Spread a quarter of the sauce over, then arrange another layer of potatoes.
- Repeat with some more sauce, then another layer of potatoes and sauce again.
- Cover the dish with foil, pop the dish in the oven and bake for an hour.
- Remove the foil and bring the temperature to 220 degrees C ( 410 Fahrenheit) for the last 15 minutes, so the top can become golden.
- Serve hot!
Notes
- Adjust ingredient quantities based on servings needed to avoid waste or shortage.
- Full-fat milk and cream contribute to the sauce’s smooth texture and rich flavor.
- Slicing potatoes evenly ensures consistent doneness throughout the dish.
- Covering the dish during most of the bake steams potatoes, finishing uncovered develops a golden crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 46g | 15% |
| Protein | 19g | 38% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 134mg | 45% |
| Sodium | 387mg | 16% |
| Potassium | 1472mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 37.2mg | 41% |
| Calcium | 438mg | 44% |
| Iron | 10.7mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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