Amazing 3-Ingredient scalloped potatoes recipe

Oh, friends, let’s talk about the dish that instantly transports you straight back to Grandma’s kitchen on a chilly Sunday. If you’re craving real comfort food, the kind that sings with rich, cheesy goodness, you’ve hit the jackpot. I’m Carla, and I know exactly what it’s like balancing a busy life while still wanting that soul-satisfying meal. I learned my best tricks from my own grandmother, turning simple ingredients into magic. Forget those sad, watery potato bakes you’ve had! This scalloped potatoes recipe guarantees an ultimate creamy, never-soupy potato casserole every single time. Trust me, this is the one you’ll save forever. You can read more about my journey back to real cooking right here on my About page.

Why This is the Ultimate Creamy & Cheesy Scalloped Potatoes Recipe (E-E-A-T)

Why do people keep coming back to this particular creamy scalloped potatoes recipe? Honestly, it’s because I cracked the code on the biggest potato casserole problem: the watery sauce! No one wants a soupy mess when they bring this out for dinner. This recipe delivers the best version of rich and creamy potatoes you can imagine.

SAVE IT

• No separation! The sauce stays thick and velvety all the way through.
• We use a blend of sharp cheddar and Parmesan for real depth of flavor.
• Simple layering layering technique that ensures every potato slice is coated.

Achieving a Velvety Potato Bake Sauce Every Time

The secret tool for that perfect, never-break sauce is starting with a proper roux—that little mix of butter and flour cooked before adding the liquids. This is crucial! Then, I always make sure my milk and cream are warmed up a bit before they hit the saucepan. Dumping cold dairy into a hot roux is a recipe for lumps and separation. Slow and steady whisking here is how you get that perfect, smooth base, making this the most reliable easy potato bake around.

Ingredients for the Perfect Scalloped Potatoes Recipe

Gathering your ingredients is the fun part! When you’re making something this comforting, especially when aiming for the best cheesy potato casserole recipe, quality matters. I’m listing exactly what I use in my kitchen every time. You can find more of my favorite side dish recipes linked above. Trust me on the sharp cheddar; you need that bite for flavor!

• 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, warmed
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese

How to Prepare the Best Creamy Scalloped Potatoes Recipe

Okay, here’s where the magic really happens! Putting together this scalloped potatoes recipe is straightforward, but the order matters a lot if you want that perfect bake. First things first: get your oven fired up to 375°F (190°C) and make sure you butter up that 9×13 dish good! We’re going to tackle the sauce first because it needs a little chill time while we prep the potatoes. Once it’s assembled, pay close attention to draining and drying those slices—that’s a non-negotiable step for avoiding soupiness. Remember those layers? They are everything. Finally, and this is my big tip for the best texture, you have to let it rest after it comes out of the oven! Check out more step-by-step guides on my main blog page.

Sauce Preparation: Building Flavor for Your Scalloped Potatoes Recipe

This is where we create that luxurious, thick coating. Start by melting your butter over medium heat, then vigorously whisk in the flour—that mixture is your roux, and you want to cook it for a full minute to get rid of that raw flour taste. Now, here’s the key: slowly stream in the *warmed* milk and cream while whisking constantly. Warming the dairy reduces the shock to the roux, which keeps everything smooth and prevents lumps. Keep whisking until it coats the back of your spoon beautifully—don’t let it rumble into a boil! Once off the heat, toss in your salt, pepper, nutmeg, and those cheeses. Stir until every speck of cheddar and Parmesan has melted into a gorgeous, velvety base for your potatoes.

Layering Technique for a Flawless Cheesy Potato Casserole Recipe

Once your sauce is ready, grab those potatoes you soaked earlier! You *must* drain them completely and give them a good pat dry with a towel; water is the enemy here. Thin slicing is key to getting that perfect, tender layered potato gratin look. Now, layer them up strategicall: start with one-third of the potatoes, pour half of that decadent sauce over them, and then repeat the process with the middle layer of potatoes and the rest of the sauce. Top it off with the last layer of potatoes and sprinkle that reserved cheddar right on top for a beautiful golden cap. Don’t skip that final cheese sprinkle!

SAVE IT

Tips for Success with Your Scalloped Potatoes Recipe

Look, making the *best* scalloped potatoes recipe is all about those little details that folks new to the game might skip. To really nail this, think about slicing uniformity. If you have one chunky slice and one super thin one, they won’t cook evenly, which messes up the whole texture. If you own one of those mandoline slicers, now is the time to pull it out—aim for about 1/8 inch thickness! That consistent cut makes all the difference when figuring out how to make scalloped potatoes that bake properly.

SAVE IT

Another thing I learned the hard way: watch that top! If you see your beautiful cheese layer getting too dark before the potatoes deep inside are tender, just loosely tent a piece of aluminum foil over the top for the final 15 minutes of baking. It traps the steam and heat just enough. Also, seriously, don’t skip the stand time after it comes out of the oven! Let it rest for ten minutes; that time lets the sauce settle down and stiffen up, preventing that soupy bottom layer.

Making This Classic Side Dish Recipes for Holidays

I think we can all agree that while these potatoes are amazing for a Tuesday night dinner, they really shine when they take center stage at a big gathering. This is truly one of those special holiday potato recipes that people search for all year long! They handle being made for a large crowd—just scale up the recipe size carefully. If you want to turn this spectacular side dish into a one-pan superstar meal, I highly recommend tossing in about one pound of pre-cooked, diced ham with the second layer of potatoes. It makes everything even heartier. For another stellar holiday centerpiece, you have to check out my recipe for ham sliders!

Storage and Reheating Instructions for the Scalloped Potatoes Recipe

Listen, even the best scalloped potatoes can sometimes get a little dodgy if you don’t store them right. Once cooled slightly, cover your dish tightly with foil or plastic wrap and pop it into the fridge. They stay fantastic for about three to four days. When reheating? Please, please, avoid the microwave if you can! The microwave tends to make that beautiful creamy sauce rubbery. Instead, reheat covered in a 325°F oven for about 20 minutes, uncovering it at the very end so the top cheese can melt again.

Frequently Asked Questions About This Scalloped Potatoes Recipe

I’ve gotten so many wonderful notes from folks trying this recipe, and sometimes questions pop up that deserve a quick, clear answer so you can nail that perfect fluffy texture! Here are a few of the most common things I hear.

Can I use different types of potatoes in this scalloped potatoes recipe?

That’s a great question! I call for Russets because they are nicely starchy, and that starch is what helps thicken the sauce naturally, which is great for that comfort food potato sides vibe. If you use Yukon Golds or red potatoes, they hold their shape a little better, which is fine, but you might notice the sauce isn’t quite as thick as mine. If you switch, just be ready to check for doneness a little earlier.

What makes this the best cheesy potato side dish?

It boils down to two big things! First, the sauce technique, which we covered—making that roux first makes all the difference in getting a truly thick, velvety base that doesn’t separate into oil and water. Second, the cheese! We aren’t just using one cheese here. The combination of sharp cheddar for that classic tang and Parmesan for a salty, nutty depth is what elevates this from just a side dish to that best cheesy potato side you’ve ever made.

Can I make this easy potato bake ahead of time?

Absolutely! I love doing this, especially around the holidays when things get hectic. You can completely assemble this entire easy potato bake—layering the potatoes and the sauce—cover it nice and tight with plastic wrap, and keep it in the fridge for up to 24 hours. When you are ready to bake it, just pull it out of the fridge about 30 minutes before baking, and then you might need to add about 10 to 15 minutes onto the baking time since it’s starting cold. It still turns out just as bubbly and delicious!

SAVE IT

Nutritional Estimates for This Rich and Creamy Potatoes Dish

I always feel a little guilty looking at the nutrition on something this delicious, but knowledge is power, right? Remember that this is a splurge dish, perfect for those holidays or when you just need a serious hug in a bowl. Because we’re using whole milk, heavy cream, and lots of good sharp cheddar cheese, these numbers reflect a truly rich experience. These estimates are based on standard measurements of the ingredients listed above, so they might vary slightly depending on which brands of cheese or cream you choose to use in your rich and creamy potatoes.

• Serving Size: 1 slice
• Calories: 380
• Fat: 24g
• Saturated Fat: 15g
• Carbohydrates: 35g
• Protein: 12g
• Sodium: 450mg
• Sugar: 5g

Look at that protein count! Remember, if you want to lighten this up a bit, you can always substitute half the heavy cream with more whole milk when you are making the sauce for this classic side dish recipes.

Share Your Experience Making This Scalloped Potatoes Recipe

Now, I really want to hear from you! Did you try this ultimate scalloped potatoes recipe? Don’t be shy—I love knowing how these recipes turn out in real kitchens across America. Head down to the comments below and give the recipe a rating! Did you use the ham suggestion? What was the main dish you served your creamy masterpiece beside? Sharing what you pair it with helps inspire the next person looking for perfect family favorite side dishes!

If you loved how easy it was to get that rich, velvety sauce—and I bet you did!—I would be so happy if you followed along with me on social media. We share cooking fails, quick behind-the-scenes videos, and lots of inspiration for those busy weeknights when you’re wondering what to make for dinner. You can always send me a direct message or ask for general cooking advice over on my contact page too. Happy cooking, everyone!

Ultimate Creamy & Cheesy Scalloped Potatoes Recipe

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly rich and cheesy scalloped potatoes that bake into a comforting, velvety casserole. This classic side dish is perfect for holiday gatherings or satisfying weeknight dinners.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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, warmed
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
2. Place the thinly sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce. Drain well before using.
3. Make the 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 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 let it boil rapidly.
5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. This creates your velvety potato bake sauce.
6. Drain the sliced potatoes completely and pat them dry with a clean kitchen towel.
7. Layer the potatoes: Arrange one-third of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
8. Repeat the layering process: Add another third of the potatoes, followed by the remaining half of the sauce. Top with the final layer of potatoes.
9. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
10. Bake uncovered for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
11. Let the cheesy potato casserole rest for 10 minutes before serving. This helps the sauce set and prevents it from being watery.

Notes

• For the best texture, slice your potatoes uniformly using a mandoline slicer if you have one.
• If you notice the top browning too quickly during baking, loosely cover the dish with aluminum foil for the last 15 minutes.
• This recipe works well as a holiday potato recipe side dish; consider adding cooked, diced ham for a complete meal.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 5
• Sodium: 450
• Fat: 24
• Saturated Fat: 15
• Unsaturated Fat: 9
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 3
• Protein: 12
• Cholesterol: 75