Print

Creamy Cheesy Scalloped Potatoes

A close-up of a thick slice of creamy cheesy scalloped potatoes with a deeply browned, crispy top crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for rich, tender, thinly sliced potatoes baked in a creamy cheese sauce until golden brown.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 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 (optional, for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline 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 make a roux.
  4. Gradually whisk in the 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. Stir in 1 1/2 cups of the Cheddar cheese until melted and smooth.
  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. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer.
  8. Sprinkle the remaining 1/2 cup of Cheddar cheese and the Parmesan cheese, if using, over the top layer.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish through step 6, cover tightly, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time if baking directly from the refrigerator.
  • If you prefer a thinner sauce, add an extra 1/4 cup of milk or cream to the sauce mixture.
  • Use starchy potatoes like Russets for the best creamy texture.

Nutrition

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