Description

Creamy, cheesy scalloped potatoes featuring thinly sliced russet potatoes layered with a velvety sauce made from scratch. This classic comfort food dish boasts a perfectly golden, bubbly cheese crust and tender potato layers that make it an ideal side for holidays, Sunday dinners, or any special meal. The combination of sharp cheddar and Parmesan cheeses creates an irresistible flavor profile that will have everyone asking for seconds.

Ingredients

Scale

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, slightly warmed
1 cup heavy cream, slightly warmed
2 teaspoons garlic, minced
1½ teaspoons salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon paprika (optional)
2 pounds russet potatoes, peeled and sliced thin (about 1/8-inch thick)
1½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
Fresh parsley for garnish (optional)

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Instructions

Preheat your oven to 375°F. Thoroughly grease a 9×13 inch baking dish with butter or cooking spray.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This creates your roux, which will thicken the sauce.
Slowly whisk in the warm milk and cream, adding in a steady stream while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Stir in the minced garlic, salt, pepper, onion powder, and paprika. Add about ¼ cup of the cheddar and 2 tablespoons of the Parmesan cheese, stirring until melted and incorporated. Remove from heat.
Arrange half of your sliced potatoes in the prepared baking dish, slightly overlapping them in even rows. Pour half of the sauce over the potatoes, ensuring even coverage. Sprinkle with about ⅓ of the remaining cheese.
Add the remaining potato slices in the same overlapping pattern. Pour the rest of the sauce evenly over the potatoes. Top with all remaining cheese, creating a complete coverage for that perfect golden crust.
Place the baking dish on a larger baking sheet to catch any potential overflow. Bake uncovered in the preheated oven for 60-75 minutes. The dish is ready when the potatoes are fork-tender, the sauce is bubbling around the edges, and the top has turned a beautiful golden brown.
Allow the scalloped potatoes to rest for 10-15 minutes before serving. This crucial resting period allows the sauce to thicken and set properly. Garnish with freshly chopped parsley if desired before serving.

Notes

For best results, slice potatoes to a consistent thickness (about 1/8 inch). A mandoline slicer works perfectly for this.
Warming the milk and cream before adding to the roux helps prevent lumps and allows for faster thickening.
To make ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Let stand at room temperature for 30 minutes before baking.
For freezing: Fully assemble but do not bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Variation ideas: Add layers of thinly sliced onion, fold in diced ham or bacon, or try different cheese combinations such as Gruyère or smoked Gouda.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 325
Sugar: 6g
Sodium: 580mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 10g
Cholesterol: 68mg