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The Best Easy Cheesy Scalloped Potatoes

A thick, golden-brown slice of creamy scalloped potatoes topped with fresh chives on a white plate.
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Make rich, creamy scalloped potatoes loaded with Cheddar and Parmesan cheese. This easy recipe yields tender, thinly sliced potatoes in a velvety sauce, perfect for holiday side dishes or weeknight 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
  • 1 teaspoon garlic powder
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes, aiming for about 1/8 inch thickness. Set aside.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually 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 5-7 minutes). Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and garlic powder.
  6. Stir in 3/4 cup of the Cheddar cheese and all of the Parmesan cheese until melted and smooth. This creates your velvety potato sauce.
  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.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 45 minutes.
  12. Remove the foil. Sprinkle the remaining 1/4 cup of Cheddar cheese over the top.
  13. Return the dish to the oven, uncovered, and bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  14. Let the scalloped potatoes rest for 10 minutes before slicing and serving. Garnish with fresh chives.

Notes

  • For make-ahead preparation, assemble the entire dish through step 6, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before covering with foil and baking as directed, adding 10-15 minutes to the covered baking time.
  • If you prefer a sharper flavor, substitute half of the Cheddar cheese with Gruyère cheese.
  • For an extra layer of flavor, infuse the milk and cream with a clove of garlic and a sprig of thyme while heating, then strain before adding to the roux.

Nutrition

Find it online: https://hearthbite.com/scalloped-potatoes-easy-cheesy-recipe/