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Creamy Cheesy Scalloped Potatoes

A thick, golden-brown slice of creamy scalloped potatoes with a beautifully caramelized top.
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A recipe for rich, tender scalloped potatoes baked in a creamy, cheesy sauce. This dish works well as a holiday side or simple comfort food.

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. Grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for consistency.
  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. Gradually whisk in the milk and heavy cream until the mixture is smooth.
  5. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  6. 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 melted and combined.
  7. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
  8. Pour half of the cheese sauce evenly over the potatoes.
  9. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer of potatoes.
  10. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  11. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the dish rest for 10 minutes before serving.

Notes

  • For make-ahead instructions, assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • To make this in a slow cooker, layer the potatoes and sauce as directed, cover, and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
  • Use a mandoline slicer to get uniform potato slices for even cooking.

Nutrition

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