Description
This Easy Southern Cheesy Scalloped Potatoes recipe delivers creamy, cheesy, and perfectly baked thinly sliced potatoes layered in a rich cheddar and Parmesan cheese sauce. A comforting side dish that’s simple to prepare and perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 4 cups thinly sliced potatoes (peeled or unpeeled, about 4 medium-size russet or Idaho potatoes)
Sauce
- 3 Tbsp unsalted butter
- 1 clove garlic (minced finely or grated)
- 1/4 tsp nutmeg
- 3 Tbsp all-purpose flour
- 1-1/2 cups whole milk
- 1 tsp kosher salt
- 1 pinch ground red pepper
Cheese & Topping
- 2 cups sharp cheddar cheese (grated and divided)
- 1/4 cup Parmesan cheese (grated)
- 1/8 tsp paprika (optional)
Instructions
- Gather Ingredients and Prep: Gather all ingredients, slice the potatoes thinly, and preheat your oven to 350 degrees F.
- Make Roux: Melt butter in a medium skillet over medium-low heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in flour and whisk constantly for about one minute to form a smooth paste.
- Add Milk and Seasonings: Gradually whisk in the whole milk, stirring continuously to avoid lumps. Add kosher salt, ground red pepper, and nutmeg. Continue whisking until the sauce thickens and comes to a boil.
- Add Cheese: Lower the heat and stir in one and one-half cups of grated cheddar cheese until melted and smooth. Remove from heat and set aside.
- Prepare Baking Dish: Spray a two-quart baking dish with non-stick cooking spray. Pour one cup of the cheese sauce into the dish and spread evenly across the bottom.
- Layer Potatoes and Sauce: Place half of the sliced potatoes evenly over the sauce layer. Pour half of the remaining cheese sauce over the potatoes, spreading it evenly.
- Repeat Layers: Add the remaining potato slices on top, followed by the rest of the cheese sauce, distributing evenly.
- Add Topping Cheese: Sprinkle the remaining cheddar cheese evenly over the top, then sprinkle grated Parmesan cheese.
- Bake Covered: Cover the dish with a lid or aluminum foil and bake for 45 minutes in the preheated oven.
- Uncover and Finish Baking: Remove the cover and bake uncovered for an additional 15 to 20 minutes. Test the potatoes by piercing with a fork; it should slide in easily. If not tender, bake a few minutes longer.
- Optional Garnish and Serve: Sprinkle with a small pinch of paprika for color if desired. Serve the scalloped potatoes immediately while hot and creamy.
Notes
- Use russet or Idaho potatoes for best texture and flavor.
- Thinly slicing potatoes ensures even cooking and a tender texture.
- Covering the dish during baking helps the potatoes cook through while keeping moisture.
- Adjust seasoning to taste, especially if using salted butter or salted cheeses.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
