Description
This homemade scalloped potatoes recipe features tender Yukon Gold potatoes layered with a creamy, garlicky milk sauce and sharp cheddar cheese, baked to golden perfection and finished with a bubbly Parmesan crust. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, ¼-inch diced
- 6 garlic cloves, minced (about 2 tablespoons)
- 2 cups whole milk
- 3 pounds Yukon Gold potatoes, about 6 to 8 medium
- 3 tablespoons all-purpose flour
- 6 ounces sharp cheddar cheese, shredded (about 1 ½ cups)
- 1 ounce Parmesan cheese, shredded (about ¼ cup)
Seasonings
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
Instructions
- Preheat and prepare dish: Place a rack in the center of your oven and preheat to 375°F. Lightly coat a 9×13-inch casserole dish with nonstick spray and set aside.
- Sauté onions and garlic: In a medium pot or wide skillet with high sides, melt the butter over medium-low heat. Add the diced onion and cook for 8 to 10 minutes, stirring often, until translucent. Stir in the minced garlic and cook for about 1 minute until fragrant, then turn off the heat.
- Make milk mixture: Stir the whole milk, 1 teaspoon of kosher salt, and black pepper into the onion and garlic mixture. Set aside to cool slightly.
- Prepare potatoes: Peel the Yukon Gold potatoes. Using a mandoline or a very sharp chef’s knife, slice the potatoes into very thin slices, about ⅛ to ¼-inch thick (thinner slices will cook more evenly). Place the sliced potatoes in a large bowl, sprinkle with the all-purpose flour and the remaining 1 teaspoon kosher salt. Use your hands to toss the potatoes gently until they are evenly coated.
- Layer the casserole: Spread one-third of the sliced potatoes evenly in the bottom of the prepared casserole dish. Spoon about 1 cup of the milk mixture over the potatoes. Sprinkle with ½ cup shredded cheddar cheese. Repeat this layering two more times so you have 3 layers each of potatoes, milk mixture, and cheddar cheese, finishing with the cheese on top.
- Bake covered: Lightly mist a large sheet of aluminum foil with nonstick spray, then cover the casserole dish with the foil, spray side down. Bake at 375°F for 35 minutes.
- Bake uncovered: Remove the foil and continue baking uncovered for an additional 25 minutes or until the potatoes are tender when pierced with a fork.
- Add Parmesan and broil: Remove the casserole from the oven and sprinkle the shredded Parmesan cheese evenly over the top. Turn the oven to broil and return the dish to the oven for 1 to 3 minutes until the Parmesan is golden brown and bubbly. Watch carefully to prevent burning.
- Rest before serving: Allow the scalloped potatoes to stand at room temperature for 20 to 25 minutes to let the milk mixture thicken and set before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor that enhances the dish.
- Thinner potato slices ensure even cooking and a smooth texture.
- Boiling the potatoes before layering is not necessary and can make slices too soft;
- Covering the dish with foil during the initial baking stage keeps the moisture in and helps potatoes cook evenly.
- Letting the casserole rest after baking allows the sauce to thicken, preventing it from being too runny.
- Keep an eye on the broiler step as cheese can quickly burn.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 320
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 35 mg
