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The Ultimate Creamy, Classic Cheesy Scalloped Potatoes Recipe

A thick, cheesy slice of scalloped potatoes recipe with a golden-brown, bubbly top, served on a white plate.
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Create the best homemade scalloped potatoes with tender layers baked in a rich, velvety cream sauce and melted cheese. This easy recipe delivers pure comfort food perfection for any family dinner or holiday gathering.

Ingredients

Scale
  • 5 large Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 small yellow onion, thinly sliced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyère cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, using a mandoline if you have one for uniform thickness. Place the sliced potatoes and onion in a large bowl of cold water to prevent browning while you prepare the sauce. Drain well before assembling.
  3. Make the cream sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly, to create a roux.
  4. Slowly whisk in the milk and heavy cream until smooth. Continue cooking, 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.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic. Stir in 1 cup of the cheddar cheese and all of the Gruyère cheese (if using) until melted and smooth.
  6. Layer the potatoes: Drain the sliced potatoes and onions completely. Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes.
  7. Sprinkle half of the remaining 1 cup of cheddar cheese over the sauce layer.
  8. Top with the remaining potato slices, followed by the remaining cream sauce.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the scalloped potatoes rest for 10 to 15 minutes before slicing and serving.

Notes

  • For the best texture, use starchy potatoes like Russet or Yukon Gold. Avoid waxy potatoes.
  • If you prefer a Southern style scalloped potatoes recipe, you can substitute half-and-half for the heavy cream for a slightly lighter result.
  • This dish holds up well and tastes excellent reheated the next day, making it a great make ahead potato casserole option for holidays.

Nutrition

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