Ingredients
Scale
- 3 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley or chives (for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Make the Sauce:Â In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden. Gradually whisk in the milk and cream. Continue stirring until the mixture thickens. Remove from heat and stir in 1 1/2 cups of the cheddar cheese, garlic powder, salt, and pepper. Mix until smooth.
- Layer the Potatoes:Â Arrange a layer of sliced potatoes in the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Sprinkle a bit of Parmesan cheese. Repeat the layering process until all the potatoes and sauce are used, finishing with a layer of cheese sauce on top.
- Bake:Â Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle the remaining cheddar cheese on top. Bake uncovered for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Cool and Garnish:Â Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh parsley or chives for a touch of color and flavor.
Notes
Prep Time:Â 20 minutes |Â Cooking Time:Â 1 hour |Â Total Time:Â 1 hour 20 minutes
Kcal:Â 320 per serving |Â Servings:Â 6-8
