Scalloped Potatoes with Garlic and Cream

Indulge in the ultimate comfort food with this creamy and cheesy Scalloped Potatoes with Garlic and Cream recipe. Perfectly thin slices of tender Russet potatoes are layered with a luscious garlic-infused cream sauce, a touch of nutmeg, and a blend of melted Parmesan and sharp cheddar cheese for a dish that’s decadently rich and irresistibly flavorful. This classic side dish is baked to golden-brown perfection, making it an ideal companion for holiday feasts or cozy family dinners. With just 20 minutes of prep time, this recipe combines easy techniques like creating a silky roux and precise potato slicing to deliver professional-level results. Serve it hot, topped with fresh parsley for an elegant finishing touch, and watch it become a star at your table.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 8

Ingredients

• 6 medium Russet potatoes
• 2 cups Heavy cream
• 1 cup Whole milk
• 4 large Garlic cloves
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup Grated Parmesan cheese
• 1 cup Grated sharp cheddar cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Use a mandoline slicer for precision, if available. Set sliced potatoes aside in a large bowl of cold water to prevent oxidation.

Step 3

In a saucepan, combine the heavy cream, milk, and garlic cloves. Slowly bring to a simmer over medium heat, stirring occasionally. Once the mixture begins to bubble, remove from heat and discard the garlic cloves. Set aside.

Step 4

In a medium saucepan, melt the unsalted butter over medium heat. Add the flour, whisking constantly to form a smooth roux. Cook for 1-2 minutes until the raw flour taste is gone, but do not let it brown.

Step 5

Gradually whisk in the warm cream mixture into the roux, ensuring no lumps form. Continue whisking until the sauce thickens slightly, about 2-3 minutes.

Step 6

Season the sauce with salt, black pepper, and nutmeg. Remove from heat and stir in half of the Parmesan cheese.

Step 7

Drain the sliced potatoes and pat them dry with a clean kitchen towel.

Step 8

Layer one-third of the potato slices evenly in the prepared baking dish. Pour about one-third of the cream sauce over the potatoes, spreading it evenly. Sprinkle with a small handful of both Parmesan and cheddar cheese.

Step 9

Repeat this layering process two more times, finishing with a cheese layer on top.

Step 10

Cover the baking dish tightly with aluminum foil and bake for 40 minutes.

Step 11

Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is bubbling and golden brown.

Step 12

Remove from the oven and let the dish rest for 10 minutes before serving. Optionally, garnish with fresh parsley for a pop of color and flavor.

Nutrition Facts

Serving size	(2029.9g)

Amount per serving	% Daily Value*
Calories	3817.5

Total Fat 252.2g	0%
Saturated Fat 154.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 771.3mg	0%
Sodium 4844.4mg	0%
Total Carbohydrate 263.8g	0%
Dietary Fiber 19.6g	0%
Total Sugars 23.8g
Protein 101.5g	0%

Vitamin D 131.4IU	0%
Calcium 2192.6mg	0%
Iron 13.9mg	0%
Potassium 6399.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 10.9%

Carbs: 28.3%