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Ultimate Creamy Cheesy Scalloped Potatoes

A close-up of a thick, creamy slice of ultimate scalloped potatoes with a golden-brown, cheesy top.
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Make the best homemade scalloped potatoes with this simple recipe. You get tender layers of potatoes baked in a rich, creamy, cheesy sauce, perfect for family gatherings or holiday dinners.

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce. Drain them well before assembling.
  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. Slowly 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, nutmeg, 1 1/2 cups of the cheddar cheese, and all of the Parmesan cheese until the cheese melts into the sauce.
  6. Arrange half of the drained potato slices in an even layer in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes.
  7. Top with the remaining potato slices. Pour the rest of the sauce over the top layer.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  10. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the cheesy potato casserole rest for 10 minutes before you serve it.

Notes

  • For the best results, slice your potatoes uniformly, about 1/8 inch thick. A mandoline slicer helps achieve consistent thickness.
  • If you prefer a stronger garlic flavor, add 2 cloves of minced garlic to the butter when making the roux.
  • If your sauce seems too thick after adding the milk, add a splash more milk until you reach a pourable consistency.

Nutrition

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