Scalloped Potatoes

Thinly sliced Scalloped Potatoes are smothered in a creamy sauce, topped with cheese and breadcrumbs then baked until crispy golden brown on top and bubbling up the sides!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings servings

Calories 365kcal

Author Sherri Hagymas

Ingredients

2 pounds russet potatoes sliced about ⅛” thick
3 tablespoons butter
2 cloves garlic minced
1 teaspoon fresh thyme minced
3 tablespoons all-purpose flour
1 ½ cups milk
1 ½ cups shredded cheddar cheese divided
1 ½ cups shredded gruyere cheese divided
¼ teaspoon nutmeg dried or freshly grated
½ cup panko breadcrumbs

Instructions

Preheat the oven to 350° F and lightly grease an 11x7 or 8x8 pan with nonstick cooking spray.
Add the sliced potatoes to the dish – lay them vertically or horizontally/ flat in the dish.
2 pounds russet potatoes
In a saucepan, add the butter and heat over medium heat until it has melted.
3 tablespoons butter
Then add the garlic and thyme and cook for additional 1 minute.
2 cloves garlic, 1 teaspoon fresh thyme
Add the flour into the melted butter and whisk until it thickens for an additional 1 minute.
3 tablespoons all-purpose flour
Slowly add in the milk, whisking constantly until no large lumps remain. This forms what's called a bechamel of a roux and milk.
1 ½ cups milk
Cook the bechamel for approximately 3 minutes or until it has thickened enough to coat the back of a spoon.
Then stir in ½ cup of shredded cheddar, ½ cup gruyere, and the nutmeg.
1 ½ cups shredded cheddar cheese, 1 ½ cups shredded gruyere cheese, ¼ teaspoon nutmeg
Stir until the cheese has melted.
Season the salt and pepper as needed.
Pour the bechamel over the potatoes in the dish, spreading it between the potatoes and along the edges of the pan.
(if the potatoes are laying flat in the pan, stir the sauce into coat all the potatoes well.
Cover the dish with foil and bake for 50 minutes.
Then remove the pan from the oven and sprinkle over the remaining shredded cheeses and the breadcrumbs.
½ cup panko breadcrumbs
Return the dish to the oven and bake for an additional 40-50 minutes, or until the top is golden brown and the potatoes are fork tender.
Garnish with fresh parsley if desired.

Notes

Add a cup of cooked crumbled bacon or diced ham.

Add finely diced onions or ¼ teaspoon onion powder.

Use Russet potatoes or Yukon gold potatoes and leave the skin on if you'd like.

Swap the cheeses for any kind of cheese you have. Colby jack, fontina, mozzarella cheese, white cheddar, etc.

Use half and half instead of milk for a creamier sauce.

Swap the panko topping for crushed Ritz crackers or crushed cornflakes.

Sprinkle with parmesan cheese.

Tips:

Use a mandolin slicer for slice the potatoes equally.

Shred your own cheese off a block. Pre-shredded cheeses have added anti-caking agents that don't melt as good.

Nutrition