Description
There’s something timeless and comforting about a dish that fills your home with the aroma of bubbling cream, tender potatoes, and melted cheese. Scalloped Potatoes are that perfect side dish for family gatherings, Sunday dinners, or holiday feasts. This creamy, layered casserole combines thinly sliced potatoes with a velvety cheese sauce, baked until golden and irresistibly tender. It’s the kind of recipe that feels nostalgic yet elegant—simple ingredients transformed into something truly special.
Ingredients
-
2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
-
3 tablespoons unsalted butter
-
3 tablespoons all-purpose flour
-
2 cups whole milk, warmed
-
1 cup heavy cream
-
2 cups shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon salt
-
½ teaspoon black pepper
-
½ teaspoon paprika
-
¼ teaspoon ground nutmeg (optional)
-
2 tablespoons grated Parmesan cheese
-
1 tablespoon chopped fresh parsley (for garnish)
Instructions
-
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
-
Peel and thinly slice the potatoes, about 1/8 inch thick. Use a mandoline for even slices if possible.
-
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 3–4 minutes, until soft and translucent.
-
Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
-
Sprinkle the flour over the onions and whisk continuously to create a roux. Cook for 1 minute to remove the raw flour taste.
-
Gradually pour in the warm milk while whisking to avoid lumps, then add the heavy cream. Continue whisking until the sauce thickens, about 5–7 minutes.
-
Remove the pan from heat and stir in 1 ½ cups of shredded cheddar cheese until melted and smooth. Add salt, pepper, paprika, and nutmeg.
-
Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange half of the potato slices evenly over the sauce.
-
Pour half of the remaining sauce over the potatoes, spreading it evenly so it seeps between the layers.
-
Add the remaining potato slices on top, then pour the rest of the sauce over them.
-
Sprinkle the remaining ½ cup of cheddar cheese and grated Parmesan over the top.
-
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 25–30 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork.
-
Remove from the oven and let it rest for 10 minutes before serving. This helps the sauce thicken and the layers hold together.
-
Garnish with chopped parsley and serve warm.
Notes
-
Yukon Gold potatoes are ideal for a creamy texture, while Russets offer a fluffier consistency.
-
Warm your milk before adding it to the roux to ensure a smooth sauce.
-
For extra flavor, add a pinch of thyme or rosemary to the sauce.
-
The dish can be assembled a day in advance and refrigerated; bring it to room temperature before baking.
-
For a crispier top, broil for 2–3 minutes after baking, keeping a close eye to prevent burning.
-
Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 70 minutes