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Cheesy Scalloped Potatoes Recipe
Flona Rose

Cheesy Scalloped Potatoes Recipe

Tender potato slices baked in a rich, creamy cheese sauce with a golden bubbly top, perfect for holiday dinners.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Russet or Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 small onion thinly sliced, optional
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1/2 cup Gruyere or Parmesan shredded
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg optional

Equipment

  • 9x13-inch baking dish
  • Mandoline or sharp knife
  • Saucepan
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F and butter a 9x13 inch baking dish.
  2. Make roux by melting butter in a saucepan, whisking in flour, and cooking 1 minute until toasted.
  3. Add milk and cream slowly while whisking. Stir in garlic, salt, pepper, and nutmeg. Cook until thickened, about 5 minutes.
  4. Remove from heat and stir in half the cheddar and all the Gruyere until smooth.
  5. Layer half the potatoes and onions in the dish, pour half the sauce over top. Repeat with remaining potatoes, onions, and sauce. Top with remaining cheddar.
  6. Cover tightly with foil and bake 45 minutes. Uncover and bake 30-40 minutes more until potatoes are tender and top is golden.
  7. Rest 10-15 minutes before serving to let sauce thicken.

Notes

  • Slice potatoes evenly at 1/8 inch thick for even cooking.
  • Cook the roux fully to avoid a floury taste in the sauce.
  • Can be assembled the night before and refrigerated, add 10-15 minutes to covered baking time.