Print

Ultimate Creamy and Cheesy Scalloped Potatoes: Classic Holiday Side Dish

A close-up view of a creamy, cheesy bake of scalloped potatoes with a deeply browned, bubbly top crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate comfort food with these rich, creamy, and cheesy scalloped potatoes. This classic side dish features tender, thinly sliced potatoes baked in a velvety sauce, perfect for holiday dinners or family meals.

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 sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. Aim for about 1/8 inch thickness for even cooking.
  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 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 let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Mix 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 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 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 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  11. Let the cheesy potato casserole rest for 10 minutes before serving.

Notes

  • For the best texture, use starchy potatoes like Russet or Yukon Gold, and slice them uniformly thin.
  • You can prepare this rich potato side dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you want a steakhouse potatoes recipe texture, use Gruyere cheese along with the cheddar.

Nutrition

Find it online: https://cookingzenith.com/scalloped-potatoes-ultimate-creamy-cheesy-bake/