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Creamy Cheesy Scalloped Potatoes Recipe

A close-up of a golden-brown, cheesy slice of Creamy Cheesy Scalloped Potatoes Made 1 on a white plate.
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Follow this simple recipe for rich, creamy, and cheesy scalloped potatoes baked until tender.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 2 tablespoons unsalted butter
  • 2 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 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter.
  2. Peel and slice the potatoes very thinly, about 1/8 inch thick. Set aside.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to make a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Stir in 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth.
  6. Arrange half of the sliced potatoes in a single 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 rest of the sauce over the top layer of potatoes.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue to bake for another 15 to 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  11. Let the casserole rest for 10 minutes before serving.

Notes

  • For the best results, slice the potatoes using a mandoline slicer to ensure uniform thickness.
  • If the top begins to brown too quickly before the potatoes are cooked, loosely tent the dish with foil.
  • You can substitute Gruyère cheese for some of the cheddar for a different flavor profile.

Nutrition

Find it online: https://whiskdaily.com/creamy-cheesy-scalloped-potatoes-made-1/