Scalloped Potatoes
User Reviews
4.7
Scalloped Potatoes
Description
This scalloped potatoes recipe begins by slicing peeled Idaho potatoes into thin 1/4-inch rounds. The creamy sauce is assembled by sautéing finely diced onions in butter until fragrant, then whisking in flour to create a roux. Milk is added gradually and brought to a simmer, allowing the sauce to thicken while being seasoned with salt, freshly ground black pepper, and optional nutmeg for subtle warmth.
After removing from heat, heavy cream is stirred in for richness before seasoning adjustment. In a greased casserole dish, layers alternate between potatoes, seasoning, cream sauce, and grated cheddar cheese, ensuring each slice is coated and covered with the flavorful sauce and melted cheese.
Baked at a high temperature of 425°F, the dish develops a golden crust with tender, creamy slices inside. Garnishing with chopped chives or fresh parsley adds a fresh note. This dish works well alongside roasted meats or as a standalone hearty vegetarian option.
Ingredients
- 3 pounds potato about 4 large, Idaho variety
For the cream sauce -
- 6 tbsp butter salted
- 1 1/4 cups onion finely diced, about 1/2 large onion
- 1/4 cup all-purpose flour
- 3 1/2 cups milk
- 1 tsp salt plus more, to taste
- black pepper freshly ground, to taste
- 1/8 tsp ground nutmeg optional
- 1/2 cup heavy cream
- 1 1/2 cups cheddar cheese grated
- chive chopped, for garnish (or parsley, fresh
Instructions
- Spray a casserole dish or 9x13 pan with nonstick cooking spray and set aside. Preheat oven to 425° F.
- Peel potatoes and rinse. Slice into 1/4-inch pieces and set aside.
for the cream sauce
- In a deep skillet, melt butter over medium heat. Saute onions until lightly browned and fragrant, about 5 minutes.
- Sprinkle in flour and whisk until a smooth paste is created. Slowly whisk in milk and bring to simmer.
- Add in salt, black pepper, and nutmeg while waiting for the sauce to bubble. The sauce should thicken once it starts bubbling.
- Remove from heat and stir in heavy cream. Taste and adjust seasonings. Once you get the sauce to taste how you like, add in a little extra salt.
for assembly
- Spread about 1/3 cup cream sauce into the casserole dish. Add about half the potatoes, being sure to separate from each other as best as possible.
- Season potatoes with salt and pepper. Top with half the remaining cream sauce and half the cheddar cheese.
- Top with remaining potatoes, sauce and cheese.
- Bake for 1 hour uncovered. Check after 30-40 minutes to ensure the top isn't getting too brown. If it is, cover with foil for remaining baking time.
- Let rest for 10-15 minutes before serving. Garnish with fresh herbs like chopped chives or parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 17g | 34% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 101mg | 34% |
| Sodium | 356mg | 15% |
| Potassium | 1224mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 418mg | 42% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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