Cheesy Scalloped Potatoes (Print)
Golden, bubbling layers of tender potatoes in creamy cheese sauce
# What You’ll Need:
→ Vegetables
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped
→ Dairy
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - 3 tbsp unsalted butter
→ Pantry
08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground nutmeg
# How To Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle flour over butter and onion, whisking constantly for 1–2 minutes until bubbling but not browned.
04 - Gradually add milk and cream, whisking until smooth. Bring to simmer and cook until slightly thickened, 3–4 minutes.
05 - Remove from heat. Stir in 1½ cups cheddar cheese and all Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Layer half the potato slices in prepared baking dish, overlapping slightly. Pour half the cheese sauce over potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle remaining ½ cup cheddar cheese evenly on top.
08 - Cover dish with foil and bake for 40 minutes.
09 - Remove foil and bake for additional 20 minutes, until potatoes are tender and top is golden brown and bubbly.
10 - Let stand for 10 minutes before serving.
# Expert Tips:
01 -
- The contrast between that golden, slightly crisp top and impossibly tender potatoes underneath is pure comfort
- Make it ahead and let it sit—its actually better the next day
02 -
- Thin, even potato slices are nonnegotiable—invest in a mandoline if you cook this often
- Letting the dish rest for 10 minutes before serving makes all the difference between a runny mess and perfect slices
03 -
- Don't rush the sauce—letting it simmer properly prevents that chalky flour taste
- Warm your milk slightly before adding it to the roux for smoother incorporation