A creamy, cheesy side dish that makes every meal feel like a hug—layers of tender potatoes in a rich cheese sauce you simply can’t resist.
Why You’ll Love This Recipe
- Creamy comfort food that warms you from the inside out
- Simple pantry ingredients—no fancy gadgets required
- Perfect for holiday tables or weeknight dinners
- Holds its shape for easy make-ahead meal prep
- One-dish potato casserole with minimal cleanup
- Totally homemade—you control the cheese factor
- Adaptable to gluten-free or vegetarian tweaks
- Easily doubles or triples for big family gatherings
Ingredients
- 2 lbs russet potatoes, peeled and thinly sliced (use a mandoline for uniform layers)
- 2 tbsp unsalted butter, plus extra for greasing (I love Plugrá!)
- 2 tbsp all-purpose flour
- 1½ cups whole milk (or swap half-and-half for extra richness)
- ¾ cup heavy cream
- 2 cups sharp cheddar cheese, shredded (look for Cabot or Tillamook)
- ½ cup Parmesan cheese, freshly grated
- 2 garlic cloves, minced
- ½ tsp ground nutmeg (optional but magic)
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Directions
- Preheat and Prep
Heat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish (I adore my vintage Pyrex). - Slice the Potatoes
Use a sharp knife or mandoline to cut potatoes into 1/8-inch rounds—this ensures creamy, even layers every time. - Make the Roux
In a medium saucepan, melt butter over medium heat, add minced garlic and cook until fragrant (about 30 seconds), then whisk in flour and cook until bubbly but not browned. - Create the Cheese Sauce
Slowly pour in milk and cream, whisking constantly until smooth. Simmer until thickened, then remove from heat and stir in cheddar, Parmesan, nutmeg, salt, and pepper. - Layer It Up
Arrange half of the potato slices in the prepared dish, spoon half the cheese sauce over them, then repeat—press down gently so everything nestles together. - Bake to Perfection
Cover with foil and bake for 30 minutes. Remove the foil and bake another 10–15 minutes until the top is bubbly and edges are golden. - Garnish and Rest
Let the scalloped potatoes sit for 5 minutes to settle. Sprinkle with parsley for a fresh pop of color, then tuck in while warm.
Servings & Timing
Makes 6 servings as a side dish
Prep Time: 20 minutes (including slicing and roux)
Cook Time: 40 minutes (covered then uncovered)
Total Time: 1 hour
Variations
- Sprinkle crumbled bacon between layers for a smoky twist.
- Swap half the cheddar for Gruyère or fontina for nutty depth.
- Add thinly sliced onions or leeks for subtle sweetness.
- Stir in chopped ham or cooked sausage for a heartier bake.
- Make it dairy-free: use plant-based “milk” and vegan cheddar.
- Toss in a handful of chopped spinach in one layer for a veggie boost.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, cool completely, wrap tightly in foil, and freeze up to 1 month. Reheat covered at 350°F for 20 minutes (or until heated through), then uncover to crisp the top.
FAQs
Q: Can I use Yukon Gold or red potatoes?
A: Absolutely—waxy potatoes hold their shape but the sauce may cling differently than russets.
Q: My sauce ended up too thin—what went wrong?
A: Make sure to cook the roux until just bubbling before adding liquid; simmer sauce until it coats a spoon.
Q: How do I get extra-crispy edges?
A: Uncover in the last 10 minutes and switch to broil for 1–2 minutes—watch closely!
Q: Can I assemble this the night before?
A: Yes! Cover and refrigerate, then bring to room temp before baking—add 5–10 extra minutes in the oven.
Q: Is nutmeg really necessary?
A: It’s optional but adds warmth—skip it if you’re out, or use a tiny pinch of smoked paprika for a twist.
Q: My layers stuck together—any tips?
A: Lightly oil potato slices with cooking spray or rub with butter before layering.
Conclusion
This Cheesy Scalloped Potatoes Recipe is the ultimate creamy comfort side dish—rich, homemade, and endlessly adaptable. Give it a whirl at your next gathering, then come back and tell me how it turned out or explore more cozy recipes on the blog. Happy cooking!
Cheesy Scalloped Potatoes
Ingredients
- 2 lbs russet potatoes peeled and thinly sliced
- 2 tablespoons unsalted butter plus extra for greasing
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk (or half-and-half)
- 3/4 cup heavy cream
- 2 cups sharp cheddar cheese shredded
- 1/2 cup Parmesan cheese freshly grated
- 2 cloves garlic minced
- 1/2 teaspoon ground nutmeg optional
- Salt and pepper to taste
- Chopped fresh parsley optional garnish
Instructions
- Heat oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish (I love my vintage Pyrex).
- Use a sharp knife or mandoline to cut potatoes into 1/8-inch rounds for even cooking and creamy layers.
- In a medium saucepan, melt butter over medium heat, stir in garlic, then whisk in flour until bubbling but not browned.
- Gradually whisk in milk and cream until smooth, cook until thickened, then stir in cheddar, Parmesan, nutmeg, salt, and pepper.
- Arrange half the potato slices in the dish, pour half the cheese sauce over them, then repeat layers—press gently to snug.
- Cover with foil and bake 30 minutes, then remove foil and bake another 10–15 until bubbly and golden at the edges.
- Let scalloped potatoes sit 5 minutes to settle, then sprinkle with parsley before serving.
Notes
Nutrition
