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Ultimate Creamy & Cheesy Scalloped Potatoes Recipe

A gooey, cheesy slice of baked scalloped potatoes recipe with a golden-brown, bubbly top.
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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.

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, 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

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

Find it online: https://carlacooking.com/scalloped-potatoes-recipe-creamy-cheesy/