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Joanna Gaines Scalloped Potatoes

Joanna Gaines Scalloped Potatoes for Cozy Family Dinners

Joanna Gaines Scalloped Potatoes are a creamy, comforting side dish perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Yukon gold potatoes can also be used for a creamier texture.
For the Cream Sauce
  • 4 tablespoons Butter No direct substitutions are recommended for flavor.
  • 1/4 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 2 cups Whole Milk Low-fat milk can work, but the sauce may be less rich.
  • 1 cup Heavy Cream Half and half can be used for a lighter option.
For the Cheese
  • 2 cups Shredded Cheddar Cheese Opt for fresh shredded cheese for the best melting results.
  • 1/2 cup Grated Parmesan Cheese No direct substitutions recommended.
For Seasoning
  • 1 teaspoon Salt Adjust to your personal taste preferences.
  • 1/2 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can create a more robust flavor.
  • 1 teaspoon Paprika Omit for a milder dish or substitute with smoked paprika for extra flavor.

Equipment

  • Oven
  • Medium saucepan
  • 9x13-inch baking dish
  • Knife
  • mandoline
  • Whisk
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Wash, peel, and thinly slice the russet potatoes using a sharp knife or mandoline for uniformity. Place the potatoes in a bowl of cold water to prevent browning.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and stir for about 2 minutes until it forms a smooth paste. Gradually pour in 2 cups of whole milk and 1 cup of heavy cream, whisking constantly for about 5 minutes until thickened.
  3. Remove from heat and stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Fold in 2 cups of shredded cheddar cheese until completely melted and smooth.
  4. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Layer half of the sliced potatoes in the dish, pour half of the creamy sauce over them, and repeat with remaining potatoes and sauce.
  5. Sprinkle 1/2 cup of grated Parmesan cheese and any reserved cheddar cheese on top. Cover tightly with aluminum foil and bake for 40 minutes.
  6. Remove the foil and bake uncovered for an additional 20 minutes until the top is golden brown and bubbling.
  7. Let the potatoes rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 7mgCalcium: 300mgIron: 1mg

Notes

Ensure potato slices are thin for uniform cooking and use fresh shredded cheese for the best results. Cover while baking to retain moisture and rest after baking for easy serving.

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