Description
This classic Scalloped Potatoes recipe features thinly sliced Yukon Gold or Russet potatoes layered with a rich, creamy cheese sauce and baked to golden perfection. Enhanced with sautéed onions, garlic, and a hint of nutmeg, this comforting dish is perfect as a side for any meal or a hearty vegetarian main.
Ingredients
Scale
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), thinly sliced
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup grated cheddar cheese (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 1/2 cup grated Parmesan cheese for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and ensure easy cleanup.
- Make the Cream Sauce: Melt the butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute without allowing it to brown. Whisk in the flour to form a roux, cooking it for 1-2 minutes to eliminate the raw flour taste.
- Add Milk: Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes. Stir in the salt, black pepper, and ground nutmeg if using. If desired, add the grated cheddar cheese and stir until melted and smooth, creating a rich and creamy cheese sauce.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream sauce over the potatoes, ensuring even coating. Add the remaining potato slices in another layer, followed by the rest of the cream sauce, spreading it uniformly.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer for a golden, cheesy crust after baking, if using.
- Bake: Cover the baking dish tightly with foil to trap moisture and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the potatoes are tender when pierced and the top is golden and bubbly.
- Serve: Remove from the oven and let the scalloped potatoes cool for 5-10 minutes before serving to allow the sauce to thicken and the layers to set, making it easier to slice and serve.
Notes
- For creamier potatoes, substitute half of the milk with half-and-half or add extra cheese to the sauce.
- Yukon Gold potatoes hold their shape well and have a buttery flavor, while Russets yield a creamier texture.
- Using fresh nutmeg enhances the flavor, but it’s optional if you prefer a simpler taste.
- Covering the dish during most of baking helps the potatoes cook evenly and retain moisture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
