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Creamy Cheesy Scalloped Potatoes

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A comforting side dish featuring tender potatoes layered with a rich, creamy cheese sauce and topped with a crispy golden crust. Perfect for family dinners or special occasions.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter, plus extra for greasing the baking dish
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 cups heavy cream or half-and-half
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish generously to prevent sticking and add flavor. Set aside.
  2. Peel and slice the potatoes thinly, about 1/8 inch thick. Place the slices in a large bowl of cold water and soak for 10 minutes to remove excess starch.
  3. Drain the potatoes and pat dry with a clean kitchen towel.
  4. In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant, about 3 minutes.
  5. Sprinkle the 3 tablespoons of flour over the butter mixture and stir continuously for 1-2 minutes to cook out the raw flour taste, forming a smooth roux.
  6. Slowly pour in the 2 cups heavy cream and 1 cup whole milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes, until it coats the back of a spoon.
  7. Stir in the salt, black pepper, and a pinch of nutmeg. Gradually add the shredded sharp cheddar and Gruyère cheese, stirring until melted and smooth. If using, stir in fresh thyme.
  8. Arrange a layer of potato slices evenly on the bottom of the buttered baking dish. Pour a ladle of cheese sauce over the potatoes, covering them well. Repeat layering potatoes and cheese sauce until all ingredients are used, ending with a layer of sauce.
  9. Sprinkle the grated Parmesan cheese evenly on top for a crispy golden crust.
  10. Bake uncovered in the preheated oven for 40-50 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
  11. Let the scalloped potatoes rest for 10 minutes after baking to set up before serving.

Notes

Soaking the sliced potatoes in cold water removes excess starch and prevents the dish from becoming gummy. Use a mandoline slicer for even, thin slices. If the top browns too quickly before the potatoes are tender, cover loosely with foil and continue baking. Let the dish rest after baking for cleaner slices and better flavor melding.

Nutrition

Keywords: scalloped potatoes, cheesy potatoes, creamy potatoes, comfort food, side dish, easy recipe, cheesy scalloped potatoes

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