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Creamy Cheesy Scalloped Potatoes

Creamy cheesy scalloped potatoes recipe in a rustic ceramic baking dish
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This is the ultimate comfort food side dish, featuring tender potatoes baked in a velvety, smooth cheese sauce. The key to a perfect, non-grainy sauce is shredding your own cheese from a block. It's a simple, crowd-pleasing recipe perfect for any dinner or holiday gathering.

Ingredients

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

Instructions

  1. Preheat oven to 375°F (190°C). Thinly slice the peeled potatoes and place them in a bowl of cold water. Shred the cheeses from a block.
  2. 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.
  3. Sprinkle flour over the onions and cook, stirring constantly, for 2 minutes to form a roux.
  4. Slowly whisk in the milk and heavy cream until smooth. Add salt, pepper, and nutmeg. Bring to a gentle simmer, stirring frequently, until thickened, about 5-7 minutes.
  5. Remove sauce from heat. Stir in 1 1/2 cups of the cheddar cheese and all of the Gruyère until melted and smooth.
  6. Drain potato slices and pat them dry. In a greased 9x13 inch baking dish, spread a thin layer of cheese sauce on the bottom.
  7. Arrange a single, slightly overlapping layer of potatoes. Spoon over more sauce. Repeat layers, ending with a final layer of sauce.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  9. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake for an additional 25-30 minutes, or until potatoes are fork-tender and the top is golden and bubbly.
  11. Let the dish rest for 10-15 minutes before serving to allow the sauce to set.

Notes

Shredding your own cheese is crucial for a smooth sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Letting the dish rest after baking is essential for clean slices. You can assemble the dish a day ahead and refrigerate before baking; add 10-15 minutes to the bake time if starting from cold.

Nutrition

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