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Classic Creamy and Cheesy Scalloped Potatoes Recipe

A rich, creamy slice being lifted from a baking dish of amazing scalloped potatoes recipe with a golden-brown, cheesy crust.
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Make incredibly rich and cheesy scalloped potatoes that everyone will ask for again. This recipe delivers tender potatoes in a velvety, homemade cheese sauce, baked until golden brown. It is the best homemade scalloped potatoes for any meal.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup heavy cream (for richness)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. Prepare the potatoes: Peel and slice the potatoes uniformly thin. You can use a mandoline for best results, but slice carefully by hand if needed. Rinse the slices briefly in cold water and pat them very dry with paper towels to prevent a watery sauce.
  3. Make the creamy sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk 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. Add 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese, stirring until the cheese melts completely into the sauce. Stir in the heavy cream.
  6. Assemble the casserole: Arrange one-third of the dried potato slices in a single layer in the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes. Sprinkle with a small amount of the remaining cheddar cheese.
  7. Repeat the layering process two more times: potatoes, sauce, and a sprinkle of cheese. The final layer should be potatoes topped with the remaining cheese.
  8. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil and bake uncovered 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.
  10. Let the cheesy potato casserole rest for 10 to 15 minutes before serving. This allows the velvety sauce to set properly.

Notes

  • For the best texture, ensure your potatoes are sliced evenly. Uniform thickness helps them cook at the same rate.
  • If you want to make scalloped potatoes and ham, layer 1 cup of diced cooked ham between the second and third layers of potatoes.
  • If you prefer a slightly thinner sauce, add a splash more warm milk during the sauce preparation step.

Nutrition

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