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The Ultimate Creamy & Cheesy Scalloped Potatoes: Easy Recipe for Holidays or Weeknights

A golden-brown, cheesy slice of homemade scalloped potatoes recipe served on a white plate.
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Make incredibly rich and cheesy scalloped potatoes that achieve a velvety, non-watery sauce. This classic comfort food side dish layers tender potatoes perfectly for holiday gatherings or simple weeknight dinners.

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 cloves Garlic, minced
  • 2 cups Sharp cheddar cheese, shredded
  • 1 cup Parmesan cheese, freshly grated

Instructions

  1. Preheat your oven to 375 degrees F. Lightly butter a 9×13 inch baking dish.
  2. Place the thinly sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce. Drain well before use.
  3. Make the cheese sauce: 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 warm milk 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, nutmeg, and minced garlic.
  6. Stir in 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth. This creates your rich potato casserole base.
  7. Drain the potatoes completely and pat them dry with a clean towel. This step helps prevent a watery final dish.
  8. Layer the potatoes: Arrange one-third of the drained potato slices in an even layer in the prepared baking dish. Sprinkle with one-third of the remaining cheddar cheese.
  9. Repeat the layering process two more times: potatoes, then cheese. Pour the creamy cheese sauce evenly over the top layer of potatoes. Gently press down on the potatoes to help them submerge in the sauce.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil. Sprinkle the remaining 1/2 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.
  12. Let the scalloped potatoes rest for 10 minutes before serving. This allows the sauce to set.

Notes

  • For the best texture, use starchy potatoes like Russet or Yukon Gold. Avoid waxy potatoes, as they do not absorb the sauce as well.
  • If you want a hint of onion flavor, add 1/4 cup of finely chopped onion to the sauce when you add the garlic.
  • To make this a scalloped potatoes and ham recipe, layer 1 cup of diced cooked ham between the potato layers.

Nutrition

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