Description
Cheesy garlic scalloped potatoes showcase creamy layers of thinly sliced potatoes nestled between rich, melted cheese. Herb-infused sauce and golden crispy edges create a comforting side dish promising delightful flavors you’ll savor.
Ingredients
Scale
- 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 cup (120 g) shredded sharp cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 cups (480 ml) whole milk (or half-and-half for extra creaminess)
- 2 tbsps unsalted butter
- 2 cloves garlic, minced
- 2 tbsps all-purpose flour
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 1 tbsp chopped fresh parsley (for garnish, optional)
Instructions
- Preparation: Preheat oven to 375F (190C) and grease a rectangular baking dish with cooking spray or butter.
- Potato Processing: Slice potatoes into uniform, translucent rounds using a mandoline or sharp knife, maintaining 1/8-inch thickness.
- Sauce Foundation: Melt butter in a saucepan, sauté minced garlic until fragrant, then whisk in flour to create a golden roux.
- Sauce Development: Gradually incorporate milk, stirring continuously to create a smooth, velvety sauce without lumps.
- Cheese Integration: Remove from heat, blend cheddar and Parmesan cheeses into the sauce, seasoning with salt, pepper, and optional paprika.
- Layering Technique: Arrange first layer of potato slices in baking dish, pour half the cheese sauce, ensuring complete potato coverage.
- Final Assembly: Add remaining potato slices, cover with remaining cheese sauce, creating a uniform, luxurious potato gratin.
- Initial Baking: Cover with aluminum foil, bake for 40 minutes to ensure potato tenderness and flavor infusion.
- Finishing Touch: Remove foil, continue baking until surface turns golden brown and develops a crispy, bubbling crust.
- Serving Presentation: Rest for 5 minutes, garnish with fresh chopped parsley, and serve as a decadent side dish.
Notes
- Slice Potatoes Uniformly: Use a mandoline slicer for consistent 1/8-inch thick potato rounds, ensuring even cooking and perfect texture throughout the dish.
- Prevent Sauce Lumps: Whisk continuously while adding milk to the roux, creating a smooth, silky sauce without any unwanted clumps or grainy texture.
- Cheese Melting Technique: Remove sauce from heat before adding cheese to prevent separation, ensuring a glossy, creamy consistency that coats potatoes perfectly.
- Dietary Adaptations: Substitute dairy milk with almond or oat milk for lactose-free version; use gluten-free flour for a celiac-friendly alternative without compromising the recipe’s rich, comforting flavor profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 284
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 36 mg