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Classic Cheesy Scalloped Potatoes

Creamy scalloped potatoes recipe with golden cheese sauce and crispy baked top.
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This recipe honors the tradition of thrifty home cooking, transforming simple ingredients into a deeply satisfying and creamy casserole. It is the ultimate comfort food side dish, perfect for family dinners or holiday gatherings, requiring no fancy techniques for a reliably delicious result.

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
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Peel and thinly slice the potatoes. Place slices in a large bowl of cold water to prevent browning.
  3. In a large saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute.
  4. Sprinkle flour over the onions and cook, stirring constantly, for 2 minutes to form a roux.
  5. Gradually whisk in the milk and cream. Bring to a gentle simmer, stirring frequently, until thickened.
  6. Remove from heat. Stir in thyme, nutmeg, salt, pepper, 1 cup of the cheddar cheese, and all of the Gruyère cheese until smooth.
  7. Drain the potato slices and pat them very dry with a clean kitchen towel.
  8. Arrange a third of the potatoes in the prepared dish. Pour a third of the cheese sauce over them. Repeat with two more layers, ending with sauce.
  9. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove foil, sprinkle the remaining 1 cup of cheddar cheese over the top, and bake uncovered for 25-30 more minutes, until potatoes are fork-tender and top is golden brown.
  11. Let the casserole rest for 10-15 minutes before serving. Garnish with fresh parsley.

Notes

For the smoothest sauce, shred cheese from a block instead of using pre-shredded. Patting the potato slices dry is crucial to prevent a watery sauce. The casserole can be assembled a day ahead, covered, and refrigerated before baking. Letting it rest after baking allows the sauce to set for cleaner slices.

Nutrition

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