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Ultimate Creamy & Cheesy Scalloped Potatoes

A close-up of a thick, cheesy slice being lifted from a baking dish of golden brown scalloped potatoes recipe.
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Make rich, tender scalloped potatoes with a velvety cheese sauce. This recipe delivers a satisfying, non-watery comfort food side dish perfect for any gathering.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1/2 cup Unsalted butter
  • 1/2 cup All-purpose flour
  • 4 cups Whole milk, warmed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg
  • 2 cups Shredded sharp Cheddar cheese, divided
  • 1 cup Shredded Gruyère cheese
  • 1 small Yellow onion, finely minced (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Slice the potatoes thinly and uniformly. Rinse the slices in cold water until the water runs clear, then drain them well and pat them dry with a clean towel. This removes excess starch.
  3. Make the sauce base: In a large saucepan over medium heat, melt the butter. If using onion, sauté it in the butter until soft, about 3 minutes.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 minute.
  5. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, 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.
  6. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 cup of the Cheddar cheese and all of the Gruyère cheese. Stir until the cheese is fully melted and the sauce is smooth.
  7. Layer the potatoes: Arrange one-third of the sliced potatoes evenly in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Sprinkle with one-third of the remaining Cheddar cheese.
  8. Repeat the layering process two more times: potatoes, sauce, cheese. The top layer should be sauce and the remaining cheese.
  9. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the casserole rest for 10 to 15 minutes before serving.

Notes

  • For a richer flavor, substitute 1 cup of the milk with heavy cream.
  • If you want to add ham, layer 1 cup of diced cooked ham between the potato layers.
  • To prevent watery potatoes, make sure you dry the potato slices thoroughly after rinsing them.

Nutrition

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