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The Best Cheesy & Creamy Scalloped Potatoes: A Holiday Comfort Side

A thick, golden-brown slice of creamy scalloped potatoes with a cheesy crust on a white plate.
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Make the ultimate comfort food with these rich, creamy, and cheesy scalloped potatoes. This classic potato bake features tender layers bathed in a velvety sauce, perfect for holiday dinners or any cozy meal.

Ingredients

Scale
  • 3 lbs Yukon gold potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup 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°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for uniform slices, but be careful.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk until the mixture is smooth. Then, whisk in the heavy cream.
  5. 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.
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, 1 1/2 cups of the Cheddar cheese, and all of the Parmesan cheese until the cheese melts smoothly into the sauce.
  7. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
  8. Pour half of the cheese sauce evenly over the first layer of potatoes.
  9. Top with the remaining potatoes, arranging them neatly. Pour the remaining sauce over the top layer.
  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.
  12. 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.
  13. Let the cheesy scalloped potatoes rest for 10 minutes before serving. This helps the rich and creamy side dish set up.

Notes

  • For make ahead scalloped potatoes, assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • Yukon gold potatoes work best for this recipe because they hold their shape well while baking to a tender texture.
  • If you prefer a slightly tangier flavor, substitute half of the Cheddar cheese with Gruyere cheese for a homemade potato gratin feel.

Nutrition

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