Description
This creamy scalloped potatoes recipe features thinly sliced Yukon Gold or Russet potatoes baked in a rich cheese sauce made with sharp cheddar, Parmesan, and a blend of milk and cream. Enhanced with savory onions, garlic, and warm nutmeg, this American classic side dish is perfect for holidays or comforting weeknight dinners.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook aromatics: In a medium saucepan, melt butter over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional 1 minute.
- Make roux and sauce: Sprinkle flour over the onion and garlic mixture, whisking constantly for 1–2 minutes to create a roux. Gradually whisk in whole milk and heavy cream until smooth. Stir in salt, black pepper, and nutmeg, then bring to a gentle simmer. Cook for 4–5 minutes until the sauce thickens slightly.
- Add cheese to sauce: Remove the saucepan from heat and stir in half of the shredded cheddar cheese until melted and smooth.
- Layer potatoes and sauce: Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat layering with the remaining potatoes and cheese sauce.
- Add topping and cover: Sprinkle the remaining cheddar cheese and all of the Parmesan cheese on top. Cover the dish with foil to prevent burning during the initial baking phase.
- Bake covered: Bake in the preheated oven for 40 minutes, allowing the potatoes to cook through and flavors to meld.
- Uncover and finish baking: Remove the foil and continue baking for an additional 25–30 minutes, or until the top turns golden brown, bubbly, and the potatoes are tender when pierced with a fork.
- Rest and garnish: Let the scalloped potatoes rest for 10 minutes after baking to set. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- For extra flavor, add a layer of cooked bacon or ham between the potato layers.
- You can substitute Gruyère cheese for a richer, nuttier flavor.
- Slice potatoes evenly for uniform cooking and texture.
