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Creamy and Cheesy Scalloped Potatoes

A thick, creamy slice of scalloped potatoes featuring layers of tender potato and a deeply browned, cheesy crust.
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Make a rich, comforting side dish of thinly sliced potatoes baked in a velvety, cheesy cream sauce.

Ingredients

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  • 3 lbs Yukon Gold 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°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Peel and slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for uniform slices.
  3. In a medium saucepan over medium heat, melt the butter. 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. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  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 melted and smooth.
  6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  7. Top with the remaining potatoes, then pour the remaining sauce over the top layer. Sprinkle the remaining 1/2 cup of cheddar cheese over the surface.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. 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.
  10. Let the potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead ease, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • Use starchy potatoes like Russets or Yukon Golds for the best texture. Avoid waxy potatoes.
  • If you prefer a thinner sauce, add a splash more milk during the sauce preparation step.

Nutrition

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