Cheesy Scalloped Potatoes (Printable)

Golden layers of tender potatoes in a rich, creamy cheese sauce—baked to bubbling perfection for the ultimate comfort side.

# What You Need:

→ Vegetables

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped

→ Dairy

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - 3 tbsp unsalted butter

→ Pantry

08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground nutmeg

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle flour over butter and onion, whisking constantly for 1–2 minutes until mixture bubbles but does not brown.
04 - Gradually whisk in milk and cream until smooth. Bring to a simmer and cook until slightly thickened, 3–4 minutes.
05 - Remove from heat. Stir in 1½ cups cheddar cheese and all Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Layer half the potato slices in prepared dish, overlapping slightly. Pour half the cheese sauce over potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle remaining ½ cup cheddar cheese evenly over the top.
08 - Cover dish with foil and bake for 40 minutes.
09 - Remove foil and bake for an additional 20 minutes, until potatoes are tender and top is golden brown and bubbly.
10 - Let stand for 10 minutes before serving.

# Expert Tips:

01 -
  • The homemade cheese sauce tastes infinitely better than anything from a box and comes together in minutes
  • These potatoes reheat beautifully for leftovers, if they last that long
  • One dish feeds a crowd and pairs with practically any main course
02 -
  • Slice your potatoes as thinly and evenly as possible, about 1/8 inch thick, so they all finish cooking at the same time
  • The sauce will look thin when you first pour it, but do not worry, it thickens beautifully during baking
  • Covering with foil initially prevents the top from burning before the potatoes are fully tender
03 -
  • Use a mandoline if you have one for perfectly even potato slices
  • Grate your own cheese instead of buying pre-shredded for smoother melting
  • Place your baking dish on a sheet pan to catch any potential bubbling over in the oven

Go Back