Homemade Scalloped Potatoes
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Homemade Scalloped Potatoes
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It doesn't get any better than cheesy homemade scalloped potatoes! This easy recipe is a holiday crowd pleaser—and great for making ahead too.
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Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion ¼-inch diced
- 6 garlic cloves minced (about 2 tablespoons)
- 2 cups whole milk
- 2 teaspoons kosher salt divided
- ¼ teaspoon ground black pepper
- 3 pounds Yukon gold potatoes about 6 to 8 medium
- 3 tablespoons all-purpose flour
- 6 ounces sharp cheddar cheese shredded (about 1 ½ cups)
- 1 ounce Parmesan Cheese shredded (about ¼ cup)
Instructions
- Place a rack in the center of your oven and preheat to 375°F. Coat a 9x13-inch casserole dish with nonstick spray and set aside.
- In a medium pot or wide skillet with high sides, heat the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Stir in the garlic and cook just until fragrant, about 1 minute more. Turn off the heat.
- Stir in the milk, 1 teaspoon of the salt, and the pepper. Set aside to cool.
- Peel the potatoes. With a mandoline or very sharp chef's knife, slice the potatoes into VERY thin slices, about ⅛ to ¼-inch thick (thinner is better). Place potatoes in a large bowl. Sprinkle with the flour and remaining 1 teaspoon salt. With your hands, toss to coat the potatoes as evenly as possible.
- Spread one-third of the sliced potatoes evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the top. Sprinkle with ½ cup shredded cheddar cheese. Repeat two more times so you have a total of 3 layers each of potato, the milk mixture, and the cheddar cheese, ending with the cheese on top.
- Lightly mist a large sheet of aluminum foil with nonstick spray. Cover the dish with foil spray-side down. Bake the scalloped potatoes for 35 minutes, then uncover and bake for an 25 additional minutes, until the potatoes are tender when pierced with a fork.
- Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil and return the pan to the oven for 1 to 3 minutes, until the cheese is golden brown and bubbly. Don’t walk away and let them burn!
- Allow the potatoes to stand at room temperature for 20 to 25 minutes prior to serving to allow the milk mixture to set and thicken (don’t worry, they
Notes
- *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
- TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
- TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350°F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
- TO FREEZE: I do not recommend freezing scalloped potatoes as they can become mealy.
Nutrition Information
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Serving
1of 8
Calories
313kcal
(16%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Potassium
861mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
431IU
(9%)
Vitamin C
35mg
(39%)
Calcium
297mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 313kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Potassium | 861mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 35mg | 39% |
| Calcium | 297mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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