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Ultimate Creamy Cheesy Scalloped Potatoes

Close-up of a rich, cheesy slice of scalloped potatoes topped with fresh thyme.
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A classic recipe for rich, tender sliced potatoes baked in a homemade, sharp Cheddar and Parmesan cheese sauce.

Ingredients

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  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup sharp Cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 clove garlic, minced

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. Set aside.
  3. Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to form 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 5-7 minutes).
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, minced garlic, Cheddar cheese, and Parmesan cheese until the cheese is fully 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 over the sauce. Pour the remaining cheese sauce over the top layer, ensuring all potatoes are mostly covered.
  8. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
  9. Let the potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add 10-15 minutes to the baking time.
  • If you prefer a crispier top, sprinkle 1/4 cup extra shredded Cheddar cheese over the casserole for the last 10 minutes of baking.
  • For a slow cooker version, layer the potatoes and sauce in the slow cooker, cover, and cook on low for 4-5 hours or high for 2-3 hours.

Nutrition

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