No Peel Scalloped Potatoes

Say goodbye to the peeling hassle with this flavorful recipe for No Peel Scalloped Potatoes—perfect for busy weeknights or holiday feasts! This dish combines tender, thinly sliced Russet potatoes with a rich, velvety cheese sauce made from sharp cheddar, Parmesan, whole milk, and heavy cream, all enhanced with aromatic garlic and onion powders. By leaving the potato skins on, you not only save prep time but also add a rustic charm and extra nutrients to the dish. Baked to golden, bubbly perfection and finished with a sprinkle of fresh parsley, this creamy casserole is sure to be a showstopper. Whether you're serving it as a comforting side or a crowd-pleasing main, this one-pan wonder is as easy as it is indulgent!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 tablespoons Unsalted butter
• 4 tablespoons All-purpose flour
• 3 cups Whole milk
• 1 cup Heavy cream
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 2 cups Shredded cheddar cheese
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick cooking spray.

Step 2

Wash the potatoes thoroughly under cold water, scrubbing to remove any dirt. Pat dry with a clean towel.

Step 3

Using a sharp knife or a mandoline slicer, slice the potatoes into thin, uniform rounds about 1/8-inch thick. Set aside.

Step 4

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 5

Slowly pour in the milk and cream, whisking constantly to prevent lumps. Cook the mixture over medium heat, stirring frequently, until it thickens slightly (about 5-7 minutes).

Step 6

Stir in the garlic powder, onion powder, salt, and black pepper. Reduce heat to low and mix in 1 1/2 cups of the shredded cheddar cheese, whisking until melted and smooth.

Step 7

Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.

Step 8

Layer the remaining potato slices on top and pour the rest of the cheese sauce over them, ensuring all the potatoes are covered.

Step 9

Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese evenly over the top.

Step 10

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.

Step 11

Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Step 12

Let the dish rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	2378.8 grams (2378.8g)

Amount per serving	% Daily Value*
Calories	3841

Total Fat 236.40g	303%
Saturated Fat 146.00g	730%
Polyunsaturated Fat 0.80g
Cholesterol 734mg	245%
Sodium 6187mg	269%
Total Carbohydrate 297.80g	108%
Dietary Fiber 19.80g	71%
Total Sugars 47.30g
Protein 130.80g	262%

Vitamin D 322IU	1611%
Calcium 3148mg	242%
Iron 14mg	78%
Potassium 7024mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 13.6%

Carbs: 31.0%