Description
This creamy and cheesy Scalloped Potatoes recipe is the perfect side dish for your Easter dinner. Thinly sliced potatoes baked in a rich cream sauce with cheddar cheese create a comforting and crowd-pleasing casserole.
Ingredients
Scale
- 6–8 medium Yukon Gold potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese, divided
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, toss the thinly sliced potatoes with salt and pepper.
- Layer half of the potato slices in the prepared baking dish, followed by half of the sliced onions. Repeat with the remaining potatoes and onions.
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
- Whisk in the flour and cook for another minute to create a roux.
- Gradually whisk in the milk and heavy cream until the mixture is smooth and begins to thicken.
- Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
- Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Pour the cream sauce evenly over the layered potatoes and onions in the baking dish.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil and continue baking for another 20-30 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
- Let rest for 10-15 minutes before serving. Garnish with fresh parsley if desired, and serve hot.
Notes
- For uniformly thin potato slices, consider using a mandoline.
- Don’t skip the roux – it’s essential for thickening the cream sauce.
- Experiment with different cheeses like Gruyere or Swiss.
- Assemble the casserole a day in advance and refrigerate, then bake as directed when ready.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
Keywords: scalloped potatoes, easter dinner, potato casserole, creamy potatoes, cheesy potatoes, side dish, holiday recipe