Go Back
A close-up featured image showcases creamy, golden brown Cheesy Scalloped Potatoes, ready to be served.

Best Cheesy Scalloped Potatoes Ever

This recipe delivers the ultimate creamy and comforting cheesy scalloped potatoes. Achieve a luscious, melt-in-your-mouth texture by mastering the balance of starch, liquid, and cheese. Perfect for a comforting side dish or holiday feast.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Russet potatoes, peeled and thinly sliced about 1/8 inch thick
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • Cold water for soaking potatoes

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Potato peeler
  • Knife
  • Cutting board
  • Mandoline slicer (optional)
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Place the potato slices in a bowl of cold water to prevent browning and remove excess starch.
  3. In a large saucepan, melt butter over medium heat.
  4. Add onion and cook until softened, about 5-7 minutes.
  5. Add garlic and cook for 1 minute more, until fragrant.
  6. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
  7. Gradually whisk in milk and cream, ensuring no lumps form. Bring to a simmer, stirring constantly.
  8. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  9. Stir in salt, pepper, and nutmeg.
  10. Drain the potato slices and pat them dry.
  11. Add 1 1/2 cups of shredded cheddar cheese to the sauce, stirring until melted and smooth.
  12. Arrange half of the potato slices in the prepared baking dish.
  13. Pour half of the cheese sauce over the potatoes.
  14. Repeat layers with the remaining potatoes and sauce.
  15. Sprinkle the remaining 1/2 cup of cheddar cheese and Parmesan cheese evenly over the top.
  16. Cover the baking dish with aluminum foil and bake for 45 minutes.
  17. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and golden brown.
  18. Let stand for 10-15 minutes before serving. This allows the sauce to thicken further.

Notes

For best results, use Russet potatoes due to their high starch content. Briefly rinse the potato slices to remove excess starch, but not too much. Use a mandoline for consistent potato slice thickness. Gruyere cheese can be added for a nutty flavour. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.