Description
This homemade scalloped potatoes recipe features tender Yukon Gold potatoes layered with a creamy garlic and onion milk sauce, sharp cheddar, and Parmesan cheese. Baked to golden bubbly perfection, it’s a comforting classic side dish perfect for any occasion.
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
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 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)
Instructions
- Preheat and prepare dish: Place a rack in the center of your oven and preheat to 375°F. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
- Sauté onion and garlic: In a medium pot or wide skillet with high sides, heat 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 just until fragrant, about 1 minute more, then turn off heat.
- Add milk and season: Stir the milk, 1 teaspoon of kosher salt, and black pepper into the pot with the onions and garlic. Set aside to cool slightly.
- Prepare potatoes: Peel the potatoes and slice them very thinly (about ⅛ to ¼-inch thick) using a mandoline or sharp knife. Place potato slices in a large bowl, sprinkle with the flour and remaining 1 teaspoon kosher salt, and toss with your hands to coat evenly.
- Layer the casserole: Spread one-third of the potato slices evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the potatoes, then sprinkle ½ cup shredded cheddar cheese on top. Repeat this layering process two more times, ending with cheddar cheese on top.
- Bake covered: Lightly mist a large sheet of aluminum foil with nonstick spray and cover the casserole dish, spray-side down. Bake for 35 minutes.
- Bake uncovered: Remove the foil and bake uncovered for an additional 25 minutes, or until the potatoes are tender when pierced with a fork.
- Add Parmesan and broil: Remove the dish from the oven and sprinkle shredded Parmesan cheese on top. Switch the oven to broil and return the pan to the oven for 1 to 3 minutes until the cheese is golden brown and bubbly. Watch carefully to avoid burning.
- Rest before serving: Allow the scalloped potatoes to stand at room temperature for 20 to 25 minutes to let the milk mixture set and thicken before serving.
Notes
- Use a mandoline for evenly thin potato slices to ensure even cooking.
- Resting the casserole before serving helps the sauce thicken for a creamier texture.
- Be careful when broiling the cheese topping to prevent burning; watch it closely.
- You can substitute sharp cheddar with your favorite cheese for a different flavor profile.
- For a lighter version, use low-fat milk instead of whole milk.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
