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Creamy scalloped potatoes
Anderson Jorge

Creamy Scalloped Potatoes

Creamy Scalloped Potatoes
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 5 pounds Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch thick)
  • 1 large yellow onion thinly sliced
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 6 cups whole milk
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded Gruyère cheese or a mix of Gruyère and sharp cheddar
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Generously butter a 9×13-inch baking dish.
  3. In a large pot, melt 6 tablespoons of butter over medium heat.
  4. Whisk in the flour and cook briefly to form a roux.
  5. Gradually whisk in the whole milk, ensuring the mixture is smooth.
  6. Add salt, pepper, and nutmeg, and heat until slightly thickened.
  7. Stir in about 1 1/2 cups of the shredded cheese until melted and incorporated.
  8. Arrange a layer of sliced potatoes evenly in the prepared dish, then add some sliced onions.
  9. Pour a portion of the creamy sauce over the potatoes and onions.
  10. Repeat layering with potatoes, onions, and sauce until all ingredients are used.
  11. Sprinkle the remaining shredded cheese over the top, then finish with the grated Parmesan.
  12. Cover the dish with foil and bake for about 45 minutes.
  13. Remove the foil and bake an additional 20–30 minutes until the potatoes are tender and the top is golden and bubbling.
  14. Let the dish rest for about 10 minutes before serving so the sauce

Notes

  • Carbohydrates: ~30–40 g
  • Protein: ~10–14 g
  • Fat: ~15–25 g
  • Fiber: ~3–4 g