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The Best Creamy Cheesy Scalloped Potatoes

A close-up of a serving of creamy scalloped potatoes showing a dramatic cheese pull and golden brown top.
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Make rich, tender scalloped potatoes smothered in a homemade cheese sauce. This easy recipe is perfect for holiday dinners or a comforting side dish any night.

Ingredients

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  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1/2 cup Unsalted butter
  • 1/2 cup All-purpose flour
  • 4 cups Whole milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg
  • 2 cups Shredded sharp Cheddar cheese
  • 1 cup Shredded Parmesan cheese
  • 1 small Onion, finely minced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes to about 1/8 inch thickness. You can use a mandoline for uniform slices.
  3. Make the cheese sauce: In a large saucepan over medium heat, melt the butter. If using, add the minced onion and cook until soft, about 3 minutes.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the milk 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.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add the Cheddar and Parmesan cheeses, stirring until the cheese is fully melted and the sauce is smooth.
  7. Layer the potatoes: Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes.
  8. Repeat the layering process two more times, ending with the final layer of sauce on top.
  9. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and bake for an additional 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 instructions, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add 10-15 minutes to the initial covered baking time.
  • If you prefer Parmesan scalloped potatoes over Cheddar, substitute 1 cup of the Cheddar with Parmesan in the sauce.
  • For a Crock Pot adaptation, layer the potatoes and sauce in a slow cooker, cook on low for 4 to 5 hours or high for 2 to 3 hours, and uncover for the last 20 minutes if you want a browned top.

Nutrition

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