Super rich scalloped potatoes are the perfect side to complete your holiday meal.


  • 2 1/2 pounds yukon gold potatoes
  • 1 clove garlic
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • salt
  • black pepper
  • 1 ounce grated parmesan
  • 4 ounces shredded cheddar cheese


  1. Preheat the oven to 375° F.
  2. Spray a 9” square casserole dish liberally with nonstick cooking spray.
  3. Slice the potatoes uniformly 1/8” thick. Mince the garlic clove.
  4. In a medium pot over medium heat, melt the butter. Once melted, add the minced garlic and sauté for 30 seconds, just until fragrant.
  5. Add the flour to the pot. Whisk to combine the batter and flour into a thick paste. Continue whisking for 1 minute, until the roux turns slightly golden and begins to smell toasty. Slowly stream the milk and heavy cream into the pot while continuing to whisk.
  6. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
  7. Once bubbling, turn off the heat. Add 1/2 teaspoon of salt, and black pepper to taste. Add the grated parmesan and whisk slowly the cheese is melted and the sauce is smooth.
  8. Arrange 1/2 of the potatoes in the casserole dish an even layer. Lightly season with salt and black pepper, to taste. Pour 1/3 of the cheese sauce on top. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes slices, sauce, and shredded cheese.
  9. Transfer the casserole dish to the middle rack of the preheated oven.
  10. Bake the scalloped potatoes for 40-45 minutes, until the potatoes are tender and the dish is bubbling and browned on the top.
  11. Remove the baking dish from the oven. Allow the dish to cool for ten minutes before serving.
  12. Use a large spoon to plate the scalloped potatoes, and serve.
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