Creamy Scalloped Potatoes 

Creamy Scalloped Potatoes 

Ingredients 

4 large russet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Fresh parsley, chopped (for garnish)

Instructions 

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sliced onions.
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes until the mixture is golden and bubbly.
Gradually whisk in the whole milk and heavy cream. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and paprika until the cheese is melted and the sauce is smooth.
Pour half of the cheese sauce over the layered potatoes and onions in the baking dish. Repeat with the remaining potatoes, onions, and cheese sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Let the scalloped potatoes cool for a few minutes before serving. Garnish with chopped fresh parsley.

Prep Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 350 kcal per serving | Servings: 8 servings