Description
Indulge in layers of tender potatoes enveloped in a rich, creamy sauce, making this dish the epitome of comfort food.
Ingredients
- 1 kg potatoes, peeled and thinly sliced (approx. 1/8-inch thick)
- 1 cup mozzarella cheese, shredded
- ¾ cup cheddar cheese, shredded
- 1 cup heavy cream
- 1.5 cups whole milk, gently warmed
- 2 tbsp unsalted butter, melted
- 2 tbsp all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Slice potatoes thinly (using a mandoline or sharp knife) and pat dry if desired.
- In a small saucepan, warm 1.5 cups of whole milk.
- In a large saucepan, melt 2 tbsp of butter over medium heat and whisk in flour for 1-2 minutes to form a roux.
- Gradually whisk in the warmed milk, then add the heavy cream and cook until thickened.
- Mix in onion powder, garlic powder, salt, and pepper. Adjust seasoning as needed.
- Layer one-third of sliced potatoes in the greased baking dish, pour one-third of the sauce, and sprinkle with one-third of the cheese. Repeat twice.
- Cover with foil and bake for 60 minutes.
- Remove the foil and bake for another 30-45 minutes until golden and bubbly.
- Let rest for 15-20 minutes before serving garnished with fresh herbs.
Notes
Leftover scalloped potatoes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American