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Easy Cheesy Scalloped Potatoes

Easy cheesy scalloped potatoes recipe with golden bubbly cheese crust
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This classic comfort food features layers of thinly sliced potatoes baked in a rich, creamy, and foolproof cheese sauce. It is a simple, satisfying side dish perfect for holidays and cozy family dinners.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Swiss cheese

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Place sliced potatoes in a large bowl of cold water to prevent browning.
  3. Melt butter in a large saucepan over medium heat. Add onion and cook until soft, about 5 minutes.
  4. Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over onions and cook, stirring, for 2 minutes to form a roux.
  5. Slowly whisk in milk and cream. Bring to a gentle simmer, stirring frequently, until sauce thickens, about 5-7 minutes.
  6. Remove sauce from heat. Stir in salt, pepper, nutmeg, 1 cup of cheddar cheese, and all of the Gruyère until smooth.
  7. Drain 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.
  9. Top the final layer with the remaining 1 cup of cheddar cheese.
  10. Cover dish tightly with foil and bake for 45 minutes.
  11. Remove foil and bake for another 25-30 minutes, until potatoes are tender and top is golden brown and bubbly.
  12. Let the dish rest for 15 minutes before serving.

Notes

For best results, shred your own cheese and pat the potato slices completely dry. The dish can be made ahead and refrigerated before baking; add 10-15 minutes to the covered baking time if starting cold. Letting it rest after baking is crucial for the sauce to set.

Nutrition

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