Scalloped Potatoes
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5.0
3 reviews
Excellent
Scalloped Potatoes
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Layers of potatoes, cheese, onions, and a creamy sauce bake up into one of our favorite Easter side dishes of all time in these easy scalloped potatoes. Or au gratin potatoes. Whatever you want to call them. Either way we are talking cheesy, carby deliciousness made 100% from scratch.
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Ingredients
- 4 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 4 Tablespoons salted butter
- 1 medium onion, peeled and thinly sliced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup cream
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 1/2 cups freshly-grated sharp cheddar cheese
- 1/2 cup freshly-grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray.
- Melt butter in a large pan over medium heat. Add onion and saute for 5-6 minutes, until they begin to soften and turn translucent. Add garlic and saute another 1-2 minutes.
- Sprinkle onions, butter, and garlic with flour and stir until evenly dispersed, continuing to cook for 1 minute.
- Slowly whisk in the milk and cream until combined so there are no lumps of flour. Add salt and pepper, to taste. Continue to cook for another 1-2 minutes, just until the sauce begins to thicken and barely starts to simmer around the edges of the pan. Do not let it come to a boil. Remove from heat and set aside.
- Spread half of the sliced potatoes in the bottom of the prepared casserole dish in an even layer. Top with half the sauce and onions. Sprinkle with half of the cheddar cheese and all of the Parmesan cheese. Top with another layer of the remaining potatoes, remaining sauce and onions, and remaining cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake uncovered an additional 30-45 minutes, until browned on top and potatoes are cooked through. If the cheese on top begins to brown too much, recover with foil to finish baking.
Notes
- Really, any melty cheese will work well here. I have used a combination of sharp cheddar with either monterey jack or gruyere before with wonderful results, but you could also try gouda, mozzarella, or fontina as well.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
665mg
(28%)
Potassium
756mg
(22%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
619IU
(12%)
Vitamin C
10mg
(11%)
Calcium
306mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 665mg | 28% |
| Potassium | 756mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 306mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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