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The Best Cheesy Scalloped Potatoes

A close-up view of a rich, cheesy slice of scalloped potatoes with a deeply browned, bubbly top.
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Make rich, creamy, and cheesy scalloped potatoes with tender layered potatoes baked in a velvety sauce, perfect as an easy holiday side dish or weeknight comfort food.

Ingredients

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  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 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 F. Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. Aim for about 1/8 inch thickness for tender results. Set aside.
  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.
  4. Gradually whisk in the 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 8 minutes.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the Cheddar cheese and all of the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
  6. Layer the potatoes: 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. Repeat the layering process with the remaining potatoes and the rest of the sauce.
  8. Top the casserole with the remaining 1/2 cup of Cheddar cheese.
  9. Bake for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  10. Let the cheesy potato casserole rest for 10 minutes before serving.

Notes

  • For make-ahead ease, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
  • To achieve very thin, uniform slices, use a mandoline slicer.
  • If you prefer a Parmesan scalloped potatoes variation, substitute the Cheddar with an additional 1 1/2 cups of Parmesan cheese in the sauce, reserving 1/2 cup for the topping.

Nutrition

Find it online: https://devourdish.com/best-cheesy-scalloped-potatoes-recipe/