Print

The Ultimate Cheesy and Creamy Scalloped Potatoes Recipe

A decadent, square slice of creamy scalloped potatoes recipe with a deeply browned, cheesy crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, tender scalloped potatoes with a velvety, never-watery cheese sauce. This classic side dish is perfect for holidays or simple weeknight dinners.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Optional: 1 cup diced cooked ham

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Prepare the potatoes: Peel and slice the potatoes very thinly, about 1/8 inch thick. Place the slices in a large bowl of cold water to prevent browning while you make the sauce. Drain well before using.
  3. Make the sauce base: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, pepper, and nutmeg. Cook, stirring constantly, for one minute.
  4. Whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil rapidly.
  5. Remove the sauce from the heat. Stir in 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese until smooth and melted. This is your velvety potato sauce.
  6. Assemble the casserole: Arrange one-third of the drained potato slices evenly in the bottom of the prepared baking dish. If using ham, sprinkle half over the potatoes.
  7. Pour half of the cheese sauce evenly over the first layer of potatoes.
  8. Repeat the layering process: Add the second third of the potatoes, the remaining ham (if using), and the remaining half of the cheese sauce.
  9. Top with the final layer of potatoes. Pour any remaining sauce over the top layer.
  10. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer.
  11. Bake: Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  12. Remove the foil and continue baking for another 15 to 25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  13. Let the scalloped potatoes rest for 10 minutes before serving. This helps the sauce set.

Notes

  • For the creamiest result, slice the potatoes uniformly using a mandoline slicer.
  • If you are planning your meals for the week, this dish works well for meal planning and can be assembled a day ahead before baking.
  • To avoid watery sauce, ensure your potatoes are well-drained before layering them into the dish.

Nutrition

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