Elevate your holiday spread with these indulgent Holiday Scalloped Potatoes, a luxurious blend of creamy comfort and cheesy decadence. This recipe combines thinly sliced Russet potatoes layered with a velvety cheddar and Parmesan cheese sauce infused with garlic, thyme, and a hint of nutmeg for a festive flavor twist. Topped with a golden, crispy panko breadcrumb crust, these scalloped potatoes add a satisfying crunch that perfectly complements the rich, buttery layers below. With a prep time of just 30 minutes and the ability to feed a crowd of eight, this dish is ideal for special gatherings or holiday feasts. Serve it alongside your favorite roast or as a standalone centerpiece—either way, it’s guaranteed to be a crowd-pleaser.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them into 1/8-inch thick rounds using a sharp knife or mandoline. Place the slices in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 2 minutes to form a roux.
Gradually whisk in the milk and cream, ensuring no lumps form. Cook the mixture, stirring frequently, until it thickens, about 5-7 minutes.
Add the minced garlic, shredded cheddar cheese, Parmesan cheese, salt, black pepper, nutmeg, and thyme leaves to the sauce. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potato slices in the prepared baking dish, slightly overlapping the edges.
Pour one-third of the cheese sauce over the potato layer, spreading it evenly. Repeat this process for two more layers, finishing with cheese sauce on top.
In a small bowl, mix the panko breadcrumbs and olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top layer of the scalloped potatoes.
Cover the baking dish with aluminum foil and bake for 50 minutes. Then, remove the foil and continue baking for an additional 25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Remove the dish from the oven and let it rest for 10 minutes before serving. Garnish with extra thyme leaves if desired.
Serving size | 2759.9 grams (2759.9g) |
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Amount per serving | % Daily Value* |
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Calories | 4396 |
Total Fat 250.60g | 321% |
Saturated Fat 148.80g | 744% |
Polyunsaturated Fat 2.10g | |
Cholesterol 741mg | 247% |
Sodium 7065mg | 307% |
Total Carbohydrate 381.00g | 139% |
Dietary Fiber 25.70g | 92% |
Total Sugars 52.90g | |
Protein 158.20g | 316% |
Vitamin D 370IU | 1851% |
Calcium 3630mg | 279% |
Iron 20mg | 112% |
Potassium 9046mg | 192% |
Source of Calories