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Easy Scalloped Potatoes Recipe
This delicious easy-to-make creamy scalloped potatoes recipe are cooked are baked in a tasty cheese sauce until golden brown.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings: 6
Calories: 296 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 3 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 1 finely minced garlic clove
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup grated Parmesan cheese
- ½ cup shredded Asiago cheese
- 4 peeled and thinly sliced russet potatoes
- salt and pepper to taste
Instructions
- Preheat the oven to 350°.
- Add the butter to a medium size pot over medium heat and when it’s melted add in the onions and cook until lightly browned, which takes about 5 minutes while frequently stirring.
- Stir in garlic and cook just until fragrant, which takes about 20 to 30 seconds.
- Mix in the all-purpose flour to make a roux.
- Next, pour in the milk and bring to a boil over high heat until it becomes thick, like alfredo sauce. It should coat the back of a spoon.
- Finish by stirring in ½ the cheeses, salt, and pepper.
- Add a 1/3 of the cheese sauce to the bottom of a 7x11 casserole dish sprayed with non-stick spray.
- Layer on with half the potatoes, cheese, and a 1/3 of the sauce.
- Next, add on the remaining potatoes, and then the remaining sauce and cheese.
- Bake in the oven uncovered at 350° for 1 hour or until well browned on top and tender. Serve.
Cup of Yum
Notes
- Make-Ahead: To make these scalloped potatoes recipe ahead of time simply go through all the steps but only cook it for 35 to 40 minutes. When it comes to the day of wanting to serve it, cover with foil and bake for 15 minutes covered and then uncover and bake for another 15 minutes at 350° to get perfectly cooked scalloped potatoes.
- How to Store: Cover it and keep it in the refrigerator for up to 4 days. You can freeze these covered for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired number of potatoes anna in a small to medium size pan and bake at 350° for 6 to 8 minutes or until warm throughout.
- Oil can be used in place of the butter for this recipe.
- Feel free to use your favorite cheese in this dish. Some other cheeses that would work are cheddar, Havarti, gouda, pecorino Romano, gruyere, Swiss, or mozzarella.
- Keep the peeled sliced potatoes in a large bowl of cold water to keep from turning brown.
Nutrition Information
Calories
296kcal
(15%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
319mg
(13%)
Potassium
770mg
(22%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
446IU
(9%)
Vitamin C
10mg
(11%)
Calcium
298mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 319mg | 13% |
| Potassium | 770mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 446IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.