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Ultimate Creamy and Cheesy Scalloped Potatoes

A spoonful of creamy scalloped potatoes is lifted from a white baking dish showing a golden, bubbly, and browned cheese crust.
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Make rich, velvety scalloped potatoes featuring thinly sliced potatoes baked in a creamy, three-cheese sauce. This recipe yields a perfect comfort food side dish for holidays.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1 small yellow onion, finely minced (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. A mandoline slicer works best for uniform thickness.
  3. Prepare the sauce: Melt the butter in a medium saucepan over medium heat. Add the minced onion, if using, and cook until soft, about 3 minutes.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
  7. Stir in 1/2 cup of the Cheddar, all of the Gruyère, and all of the Parmesan cheese until melted and smooth. Reserve the remaining 1/2 cup of Cheddar for topping.
  8. Layer the potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the first layer of potatoes.
  9. Add the remaining potato slices and pour the rest of the sauce over the top. Gently press down to submerge the potatoes.
  10. Sprinkle the reserved 1/2 cup of Cheddar cheese over the top layer.
  11. Bake for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 20 minutes.
  12. Let the potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if cooking directly from the refrigerator.
  • If you prefer a richer flavor, substitute half of the whole milk with heavy cream.
  • Use a mandoline slicer to achieve thin, even potato slices; this helps them cook uniformly and absorb the sauce better.

Nutrition

Find it online: https://delishdreams.com/scalloped-potatoes-creamy-cheesy-recipe/