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Cheesy Scalloped Potatoes

Creamy cheesy scalloped potatoes baked golden in a white ceramic dish
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This creamy, comforting casserole features thinly sliced potatoes baked in a rich, cheesy sauce. It’s designed to be simple yet impressive, with flavors that deepen beautifully if made ahead. Perfect for holiday gatherings or a cozy family dinner.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 2 teaspoons salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh thyme or chives for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Place peeled, thinly sliced potatoes in a large bowl of cold water to prevent browning.
  3. In a large saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
  4. Sprinkle flour over onions and cook, stirring constantly, for 2 minutes to make a roux.
  5. Slowly whisk in milk, broth, and heavy cream. Bring to a gentle simmer, whisking frequently, until thickened. Stir in salt, pepper, and nutmeg. Remove from heat.
  6. Drain potato slices and pat them very dry with a clean kitchen towel.
  7. Add dried potato slices to the pot with the sauce. Gently fold until every slice is coated.
  8. Pour half of the saucy potato mixture into the prepared baking dish. Sprinkle with half of the shredded cheddar and Gruyère. Top with remaining potato mixture.
  9. Cover dish tightly with aluminum foil and bake for 45 minutes.
  10. Carefully remove foil. Sprinkle remaining cheddar, Gruyère, and all Parmesan over the top.
  11. Return to oven, uncovered, and bake 25-30 minutes more, until top is golden brown and potatoes are tender.
  12. Let rest for 10-15 minutes before serving. Garnish with fresh herbs if desired.

Notes

For best results, ensure potato slices are uniform and thoroughly dried to prevent a watery sauce. This dish can be assembled a day ahead, covered, and refrigerated before baking; add 10-15 minutes to covered bake time. Leftovers reheat well.

Nutrition

Find it online: https://www.homestyletable.com/cheesy-scalloped-potatoes/