Scalloped Potatoes Recipe
You'll be amazed at how easy it is to make Scalloped Potatoes at home! Our kitchen-tested recipe features layers of tender potatoes in a rich, creamy sauce.
Servings: 8 servings
Calories: 348kcal
Ingredients
- Butter for greasing the baking dish
- 2 ½ pounds Yukon Gold potatoes about 4-6 medium, peeled and sliced ⅛ inch thick
- 1 medium onion sliced thinly
- 2 tablespoons fresh parsley finely chopped
- 2 slices bacon cooked and crumbled
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ¾ teaspoons salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese divided
- 1 cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 375°F. Grease a 2-quart baking dish with butter.
- Place half of the potatoes in an even layer in the baking dish. Top with sliced onion, parsley, and bacon. Layer the remaining potatoes on top of the onion bacon layer and set aside.
- Make the sauce by melting the butter in a medium saucepan over medium heat. Whisk in the flour and cook for another minute, stirring continuously.
- Whisk in the whole milk slowly, and continue to whisk until no clumps remain. Add the salt, pepper, and shredded cheddar cheese. Continue to heat over medium and whisk continuously until the cheese is melted and everything is smooth.
- Remove the sauce from the heat and pour over the potatoes evenly.
- Cover with aluminum foil and bake for 60-70 minutes, or until the potatoes are softened.
- Remove foil, cover in Parmesan cheese, and bake for 30 more minutes, or until cheese is browned.
- Serve hot!
Notes
- This recipe is best served hot! The sauce stays smooth and creamy while it's hot, then thickens as it cools.
- Leftovers store really well for up to 3 days in the fridge, just reheat in the microwave or oven!
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 37g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 562mg | Fiber: 3g | Sugar: 5g
