Scalloped Potatoes
These Easy Scalloped Potatoes are extra cheesy and super flavorful with three types of cheese, fresh herbs, and garlic. These potatoes are the perfect side for grilled steaks, pork chops, or a holiday meal.
Servings: 8 servings
Ingredients
- 2 & 1/2 pounds red or yukon gold potatoes , sliced thin (do not peel)
- 2 tablespoons butter
- 2 cloves garlic , minced
- 2 tablespoons flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup sharp cheddar , shredded
- 3/4 cup smoked cheddar , shredded
- 1/2 cup parmesan , grated
- 2 tablespoons fresh chopped herbs (parsley, chives, thyme)
Instructions
- Preheat the oven to 350°F. Grease a 9x13 casserole dish.
- In a medium saucepan, melt butter over medium heat. Add garlic and cook for 20 seconds. Add flour and cook for 1-2 minutes to make a roux. Slowly whisk in the milk and cream and bring to a boil. Reduce heat to low and whisk in fresh herbs and 3/4 of the cheeses, reserving some for the top.
- Place a small amount of cheese sauce in the bottom of the pan. Layer with half of the sliced potatoes. Add 1/2 of the cheese sauce and then repeat with another layer of potatoes followed by the remainder of the cheese sauce. Top with the rest of the shredded cheese and cover with foil.
- Bake for 75-90 minutes, or until potatoes are tender and edges are bubbly. Remove foil and broil until the cheese on top browns (watch it carefully to prevent burning. It can happen fast!)
- Cool for at least 30 minutes before slicing, to prevent slices falling apart. The sauce will thicken as it cools.
Nutrition
Calories: 372kcal · Carbohydrates: 29g · Protein: 12g · Fat: 24g · Saturated Fat: 14g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 0.1g · Cholesterol: 70mg · Sodium: 289mg · Potassium: 697mg · Fiber: 3g · Sugar: 4g · Vitamin A: 839IU · Vitamin C: 28mg · Calcium: 300mg · Iron: 1mg