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The Ultimate Creamy & Cheesy Scalloped Potatoes

A spoonful of creamy, cheesy scalloped potatoes recipe being lifted from a white baking dish, showing cheese pulls.
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This recipe delivers rich, tender potatoes coated in a thick, velvety cheese sauce, avoiding the common problem of a watery result. It is a simple, classic comfort food side dish.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Gruyere cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Peel and slice the potatoes uniformly thin. Place the slices in a large bowl of cold water while you prepare the sauce to prevent browning. Drain well before using.
  3. 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. Gradually 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, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyere cheese. Stir until the cheese is fully melted and the sauce is smooth.
  6. Drain the sliced potatoes completely and pat them slightly dry with a paper towel.
  7. Spread one-third of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it gently.
  8. Layer the next third of the potatoes over the sauce. Pour the remaining half of the sauce over this layer.
  9. Top with the final layer of potatoes. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  10. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  12. Let the casserole rest for 10 minutes before serving.

Notes

  • For the best texture, slice the potatoes using a mandoline slicer to ensure uniform thickness.
  • If you prefer a richer sauce, substitute half of the milk with half-and-half.
  • To make this a cheesy potato casserole with ham, stir 1 1/2 cups of diced cooked ham into the sauce before layering.

Nutrition

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