Scalloped Potatoes
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5.0
12 reviews
Excellent
Scalloped Potatoes
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Thinly sliced Scalloped Potatoes are smothered in a creamy sauce, topped with cheese and breadcrumbs then baked until crispy golden brown on top and bubbling up the sides!
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Ingredients
- 2 pounds Russet potatoes sliced about ⅛” thick
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ cups shredded cheddar cheese divided
- 1 ½ cups shredded gruyere cheese divided
- ¼ teaspoon nutmeg dried or freshly grated
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 350° F and lightly grease an 11x7 or 8x8 pan with nonstick cooking spray.
- Add the sliced potatoes to the dish – lay them vertically or horizontally/ flat in the dish.
- In a saucepan, add the butter and heat over medium heat until it has melted.
- Then add the garlic and thyme and cook for additional 1 minute.
- Add the flour into the melted butter and whisk until it thickens for an additional 1 minute.
- Slowly add in the milk, whisking constantly until no large lumps remain. This forms what's called a bechamel of a roux and milk.
- Cook the bechamel for approximately 3 minutes or until it has thickened enough to coat the back of a spoon.
- Then stir in ½ cup of shredded cheddar, ½ cup gruyere, and the nutmeg.
- Stir until the cheese has melted.
- Season the salt and pepper as needed.
- Pour the bechamel over the potatoes in the dish, spreading it between the potatoes and along the edges of the pan.
- (if the potatoes are laying flat in the pan, stir the sauce into coat all the potatoes well.
- Cover the dish with foil and bake for 50 minutes.
- Then remove the pan from the oven and sprinkle over the remaining shredded cheeses and the breadcrumbs.
- Return the dish to the oven and bake for an additional 40-50 minutes, or until the top is golden brown and the potatoes are fork tender.
- Garnish with fresh parsley if desired.
Notes
- Add a cup of cooked crumbled bacon or diced ham.
- Add finely diced onions or ¼ teaspoon onion powder.
- Use Russet potatoes or Yukon gold potatoes and leave the skin on if you'd like.
- Swap the cheeses for any kind of cheese you have. Colby jack, fontina, mozzarella cheese, white cheddar, etc.
- Use half and half instead of milk for a creamier sauce.
- Swap the panko topping for crushed Ritz crackers or crushed cornflakes.
- Sprinkle with parmesan cheese.
- Tips:
- Use a mandolin slicer for slice the potatoes equally.
- Shred your own cheese off a block. Pre-shredded cheeses have added anti-caking agents that don't melt as good.
Nutrition Information
Show Details
Serving
1serving
Calories
365kcal
(18%)
Carbohydrates
28g
(9%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
403mg
(17%)
Potassium
588mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
636IU
(13%)
Vitamin C
7mg
(8%)
Calcium
479mg
(48%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 403mg | 17% |
| Potassium | 588mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 479mg | 48% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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