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The Best Cheesy Scalloped Potatoes

A decadent slice of scalloped potatoes covered in melted, stretchy cheese and a deeply browned, bubbly crust.
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Make this ultimate comfort food side dish. You get thinly sliced potatoes smothered in a rich, creamy cheese sauce, baked until golden and bubbly. This recipe is perfect for holiday dinners or weeknight meals.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 clove garlic, minced
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Slice the potatoes very thinly. You can use a mandoline for uniform slices. Place the slices in a bowl of cold water to prevent browning while you make the sauce. Drain well before using.
  3. Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic. Stir in 1 1/2 cups of the Cheddar cheese until melted and smooth.
  6. Assemble the casserole: Drain the sliced potatoes completely. Layer half of the potato slices evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
  7. Top with the remaining potato slices. Pour the remaining cheese sauce evenly over the top layer.
  8. Sprinkle the remaining 1/2 cup of Cheddar cheese and the Parmesan cheese (if using) over the top layer.
  9. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue baking for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the scalloped potatoes rest for 10 to 15 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish up to the point of baking. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then add 10 to 15 minutes to the initial covered baking time.
  • If you prefer a Crock Pot method, layer the potatoes and sauce in a slow cooker, cover, and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Remove the lid for the last 20 minutes if you want a slightly browned top.
  • Use starchy potatoes like Russet or Yukon Gold for the best creamy texture. Avoid waxy potatoes.

Nutrition

Find it online: https://www.purecookingjoy.com/scalloped-potatoes-creamy-cheesy-bake/

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