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Rich and Creamy Scalloped Potatoes with Sharp Cheddar

Two servings of creamy scalloped potatoes with cheese, featuring a bubbly, browned, golden-orange cheese crust.
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Make classic, comforting scalloped potatoes baked in a rich cream sauce with sharp cheddar cheese. This easy recipe delivers tender potatoes and a golden, bubbly topping perfect for any family dinner.

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
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Peel and slice the potatoes thinly. Aim for uniform thickness for even cooking.
  3. In a large saucepan over medium heat, melt the butter. 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 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the sharp cheddar and all of the Gruyère cheese. Stir until the cheese is melted and the sauce is 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. Layer the remaining potatoes on top of the sauce. Pour the remaining sauce over the top layer of potatoes.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil. Sprinkle the remaining 1/2 cup of sharp cheddar cheese over the top.
  10. 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 cheesy potato bake rest for 10 minutes before serving.

Notes

  • Use starchy potatoes like Russets for the best texture, as they absorb the sauce well.
  • For a richer flavor, substitute half of the milk with half-and-half.
  • If you prefer a quicker bake, you can soak the sliced potatoes in cold water for 30 minutes, then dry them thoroughly before layering.

Nutrition

Find it online: https://hearthbite.com/scalloped-potatoes-with-cheese-recipe/