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Scalloped Potatoes

Creamy and cheesy scalloped potatoes with layers of tender potatoes enveloped in a rich, velvety sauce topped with a crispy layer of cheese.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Potato Layer
  • 2 pounds potatoes, thinly sliced
Creamy Sauce
  • 2 tablespoons butter for the sauce
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream or half-and-half for a lower-calorie option
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Cheese Topping
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
Garnish
  • Chopped parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash and thinly slice the potatoes. A mandolin slicer can help achieve even slices.
Making the Sauce
  1. In a saucepan, melt the butter over medium heat.
  2. Stir in the flour and cook for about 1 minute.
  3. Gradually whisk in the heavy cream, ensuring there are no lumps.
  4. Add garlic powder and season with salt and pepper.
  5. Continue cooking until thickened.
Assembling
  1. In a baking dish, layer half of the sliced potatoes, then pour half of the creamy sauce over them.
  2. Sprinkle half of the cheeses.
  3. Repeat with the remaining potatoes, sauce, and cheeses.
Baking
  1. Cover with aluminum foil and bake for 45 minutes.
  2. Remove the foil and bake for an additional 15 minutes or until golden and bubbly.
Garnishing
  1. Let sit for a few minutes before serving. Sprinkle chopped parsley on top for a fresh touch.

Notes

Leftover scalloped potatoes can be stored in the refrigerator for up to 3 days. If you want to freeze them, do so before baking; they can be kept in the freezer for up to 2 months. To reheat, simply bake at 350°F (175°C) until warmed through.