Heirloom Baked Scalloped Potatoes
Heirloom Baked Scalloped Potatoes brings a rich, creamy, and indulgent side dish to your table, perfect for complementing any main course. Thinly sliced potatoes are layered with a luscious cheese sauce, creating a comforting classic that is adored across generations.
Prep time: 15 minutesCook time: 1 hour 15 minutesServes: 8
Ingredients
4 lbs russet potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups sharp cheddar cheese, shredded
1 cup gruyère cheese, shredded
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1/4 cup fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
2. In a saucepan over medium heat, melt the butter and add minced garlic. Sauté for 1 minute until fragrant.
3. Stir in the flour to create a roux, cooking for 2 minutes, then gradually whisk in the milk and cream until smooth.
4. Add salt, pepper, and nutmeg, stirring continuously until the sauce thickens.
5. Remove from heat and stir in cheddar and gruyère until melted and smooth.
6. Layer half of the potatoes in the prepared dish, pour over half of the cheese sauce, then layer the remaining potatoes and top with the rest of the sauce.
7. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 30 minutes until golden and bubbly.
8. Let cool for 10 minutes, garnish with parsley, and serve warm.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a 350°F oven, covered with foil, for 20-25 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
