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Cheesy Cheesy Scalloped Potatoes

Cheesy scalloped potatoes casserole with crispy cheese edges and creamy sauce.
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A guaranteed crowd-pleaser of creamy, savory potatoes baked in a rich cheese sauce. This simple, reliable recipe delivers classic comfort food with crispy edges and pull-apart cheese strings. It turns a weeknight dinner into a festive occasion.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese (or more cheddar)
  • 1/2 cup grated Parmesan cheese
  • Fresh thyme or chives, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Place peeled, thinly sliced potatoes in a large bowl of cold water to prevent browning.
  3. Melt butter in a large saucepan over medium heat. Add diced onion and cook until soft, about 5 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over onions and butter, whisking constantly to form a roux. Cook for 1-2 minutes.
  6. Slowly pour in milk and cream, whisking continuously to prevent lumps. Bring to a gentle simmer and cook, stirring often, until thickened, about 5-7 minutes.
  7. Remove sauce from heat. Stir in salt, pepper, nutmeg, 1 1/2 cups of the cheddar, and all of the Gruyère until melted and smooth.
  8. Drain potato slices and pat them very dry with a clean kitchen towel.
  9. Arrange a single layer of potatoes in the prepared dish. Spoon about one-third of the cheese sauce over them. Repeat with two more layers of potatoes and sauce.
  10. Sprinkle the remaining 1/2 cup of cheddar and all the Parmesan cheese over the top layer.
  11. Cover dish tightly with aluminum foil and bake for 45 minutes.
  12. Remove foil and bake for an additional 25-35 minutes, until top is golden brown, sauce is bubbling, and potatoes are tender.
  13. Let the dish rest for 15 minutes before serving. Garnish with fresh herbs if desired.

Notes

Patting the potato slices dry is crucial to prevent a watery sauce. Taste the cheese sauce before assembling; it should be slightly salty. Letting the dish rest allows the sauce to set for clean slices. For a lighter version, use 2% milk and half-and-half. Assemble a day ahead and refrigerate before baking.

Nutrition

Find it online: https://www.stacksipsnack.com/cheesy-scalloped-potatoes/