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The Best Creamy, Cheesy Scalloped Potatoes

A spoonful of creamy, cheesy scalloped potatoes being lifted from a white baking dish with a golden-brown crust.
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A recipe for rich, creamy scalloped potatoes featuring a velvety cheese sauce, perfect for holiday meals or family dinners.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease 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.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
  4. Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic.
  6. Stir in 3/4 cup of the Cheddar cheese and all of the Parmesan cheese until melted and smooth. This is your rich cheese sauce.
  7. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  8. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer.
  9. Cover the baking dish tightly with aluminum foil.
  10. Bake for 45 minutes. Remove the foil, sprinkle the remaining 1/4 cup Cheddar cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire casserole through step 6, cover tightly, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then cover with foil and bake for 60 minutes. Remove foil and bake for the final 15-20 minutes.
  • Use starchy potatoes like Russets for the best texture, as they help thicken the sauce.
  • For a sharper flavor, substitute Gruyère cheese for some of the Cheddar.

Nutrition

Find it online: https://flavorzine.com/best-creamy-scalloped-potatoes-recipe/