Creamy Scalloped Potato Pie

Instructions

Step 1: Preheat your oven to 375°F (190°C) and place the pie crust into a pie dish, setting aside. /n
Step 2: In a saucepan, melt butter over medium heat, then whisk in flour and cook for 1–2 minutes to form a roux. /n
Step 3: Gradually whisk in milk and heavy cream, cooking until the sauce thickens. /n
Step 4: Stir in salt, black pepper, garlic powder, and paprika, then remove from heat. /n
Step 5: Layer half of the sliced potatoes and onions into the pie crust, then pour some of the cream sauce over them. /n
Step 6: Sprinkle a portion of cheddar and Parmesan cheese over the layer. /n
Step 7: Repeat with the remaining potatoes, onions, sauce, and cheese. /n
Step 8: Cover loosely with foil and bake for 45 minutes. /n
Step 9: Remove the foil and bake for an additional 20–25 minutes until the top is golden and the potatoes are tender. /n
Step 10: Let the pie rest for 10 minutes before slicing, then garnish with fresh parsley and serve.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual slices. Add a splash of milk or cream if needed to keep the texture creamy. This dish can also be frozen for up to 2 months; thaw before reheating for best results.