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The Best Creamy Cheesy Scalloped Potatoes Recipe

A close-up of a thick, creamy slice of scalloped potatoes recipe with a golden, bubbly, browned cheese top.
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Hi, I’m Alex, and I’m so glad you’re here. This recipe for creamy, cheesy scalloped potatoes is the ultimate comfort food side dish. It features tender layers of potato baked in a rich sauce until golden brown, perfect for family dinners or holiday feasts.

Ingredients

Scale
  • 4 large Russet or Yukon Gold potatoes, peeled
  • 1 large onion, thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyère cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for uniform slices, but a sharp knife works too. Place the sliced potatoes and onion in a large bowl.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the heavy cream and milk until smooth. Continue stirring until the sauce thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the minced garlic, salt, pepper, and nutmeg. Stir in 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese (if using) until melted and smooth.
  6. Pour about one-third of the cream sauce over the potatoes and onions in the bowl. Toss gently to coat all the slices evenly.
  7. Arrange half of the coated potato and onion mixture in a single layer in the prepared baking dish. Pour half of the remaining sauce over the potatoes.
  8. Repeat the layering process with the remaining potatoes and sauce. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue baking for another 15 to 25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the scalloped potatoes rest for 10 minutes before serving. This allows the sauce to set slightly.

Notes

  • For the best texture, use starchy potatoes like Russets or Yukon Golds. Avoid waxy potatoes as they do not break down as well in the sauce.
  • If you want a richer, Southern Style Scalloped Potatoes flavor, add 1/4 teaspoon of dry mustard powder to the cream sauce.
  • To save time for weeknight dinners, you can assemble the entire dish up to 24 hours ahead of time. Cover and refrigerate. Add 10-15 minutes to the initial covered baking time if baking straight from the refrigerator.

Nutrition

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

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