Creamy Homemade Scalloped Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
→ Cream Sauce
02 -
3 tablespoons unsalted butter
03 -
2 cloves garlic, minced
04 -
3 tablespoons all-purpose flour
05 -
2 cups whole milk
06 -
1 cup heavy cream
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1/4 teaspoon ground nutmeg (optional)
→ Cheese & Garnish
10 -
1½ cups shredded sharp cheddar cheese
11 -
1/2 cup grated Parmesan cheese
12 -
1/4 cup fresh parsley, chopped (optional)
# Instructions:
01 -
Melt butter, cook garlic, then make a roux with flour. Gradually whisk in milk and cream with seasonings until thickened. Stir in 1 cup cheddar until melted.
02 -
Layer half the potatoes in a greased 9x13 dish, pour half the sauce, sprinkle Parmesan. Repeat layers, top with remaining cheddar.
03 -
Cover with foil, bake at 375°F for 45 minutes until potatoes start to tender.
04 -
Remove foil, bake 20-25 minutes more until golden and bubbly. Let rest 10 minutes before serving.
# Notes:
01 -
Use mandoline for even potato slices
02 -
Can be assembled a day ahead
03 -
Try different cheese combinations