Cheesy Scalloped Potatoes
This Cheesy Scalloped Potatoes Recipe is a creamy, comfort food side dish featuring tender potato slices bathed in a rich cheese sauce—perfect for family dinners and holiday tables.
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
For a nutty crunch, top with 1/4 cup panko mixed with melted butter in the last 5 minutes of baking. Leftovers keep in the fridge up to 3 days.
Nutrition
Calories: 350kcal
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