Scalloped Potatoes
User Reviews
5
Scalloped Potatoes
Description
Scalloped Potatoes combines thinly sliced russet potatoes with a sauce made by cooking butter, garlic, and fresh thyme, then whisking in flour to form a roux. Milk is gradually added and cooked to a thickened bechamel, then half the cheddar and gruyere cheeses melt into the sauce along with a touch of nutmeg. Salt and pepper season to taste, and this sauce is poured evenly over the layered potatoes in a greased baking dish.
The casserole bakes at 350°F until tender, with a topping of panko breadcrumbs that toast to a crispy finish. The dish showcases mild nutty cheese flavors balanced by aromatic thyme and a creamy texture from the sauce enveloping each potato slice. The layering technique ensures even cooking and full flavor integration.
This recipe can be adapted by adding cooked bacon or ham, swapping cheeses, or using onion powder for extra flavor. Shredding your own cheese rather than using pre-shredded improves melt quality. Using a mandoline for slicing helps maintain uniform thickness for even baking.
Ingredients
- 2 pounds russet potato sliced about ⅛” thick
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon thyme minced, fresh
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 ½ cups cheddar cheese divided, shredded
- 1 ½ cups gruyere cheese divided, shredded
- 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 cooked crumbled bacon or diced ham for extra flavor and texture.
- Incorporate finely diced onions or ¼ teaspoon onion powder to deepen flavor.
- Use russet or Yukon gold potatoes; leaving skins on adds texture and nutrients.
- Try different cheeses like Colby jack, fontina, mozzarella, or white cheddar to vary the flavor profile.
- For a creamier sauce, substitute half and half for milk.
- Top with crushed Ritz crackers or cornflakes instead of panko breadcrumbs for a different crust texture.
- Sprinkle with parmesan cheese to enhance the overall cheesy flavor.
- Use a mandoline slicer for even potato slices to ensure uniform cooking.
- Shred cheese from a block rather than using pre-shredded to improve melting and sauce texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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