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The Best Cheesy & Creamy Scalloped Potatoes

A close-up of a perfectly baked slice of cheesy scalloped potatoes with a golden-brown, herbed crust.
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Make homemade scalloped potatoes that are rich, creamy, and cheesy. This easy potato side dish is perfect for holiday dinners or any cozy family meal.

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 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). Grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. A mandoline slicer works best 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 create a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue to cook, 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. Mix in 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth. This is your creamy cheese sauce.
  6. 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.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the sauce layer.
  8. Top with the remaining potato slices. Pour the remaining cheese sauce over the top layer of potatoes, making sure the liquid reaches the edges.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • For make ahead scalloped potatoes, assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • If you want steakhouse style potatoes, substitute Gruyere cheese for half of the cheddar.
  • You can make this a slow cooker scalloped potatoes recipe by layering everything in a greased slow cooker and cooking on low for 4 to 5 hours or high for 2 to 3 hours.

Nutrition

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