Ingredients
Scale
- 1 kg of potatoes or enough to fill the dish
- 1 cup mozzarella
- ¾ cup cheddar
- 1 cup of cream
- 1.5 cups of milk
- 2 tablespoons of melted butter
- 2 tablespoons of flour
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- Salt to taste
- Black pepper to taste
- Parsley or dill to garnish
Instructions
- Preheat the oven to 375°F/190°C/gas mark 5 and butter a baking dish.
- Peel and slice the potatoes thinly, then layer them on the baking dish.
- In a saucepan over medium heat, melt the butter and whisk in the flour. Cook, stirring, until smooth. Gradually add the milk and cream, whisking to avoid lumps. Season with onion powder, garlic powder, salt, and pepper. Bring to a boil, then simmer until thickened, stirring occasionally.
- Add the cheese and stir until melted. Pour half of the sauce over the potatoes and cover with foil. Bake for 30 minutes.
- Remove the foil and pour the rest of the sauce over the potatoes. Bake for another hour or until golden and tender.
- Garnish with parsley and serve hot or warm.
Notes
- Scalloped potatoes will keep in the fridge for up to 3-4 days.
- Avoid cutting the potatoes too thick to ensure even cooking.
- Keep the dish covered while baking to prevent drying.
- You can prepare scalloped potatoes ahead of time and bake them when ready.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg