Description
This Best Scalloped Potatoes Recipe features thinly sliced Yukon Gold potatoes baked in a rich and creamy sauce made from butter, onion, garlic, milk, cream, and sharp cheddar and Parmesan cheeses. It’s a comforting, cheesy side dish perfect for holiday dinners or any occasion that calls for a deliciously creamy potato casserole.
Ingredients
Scale
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
Potatoes and Cheese
- 2 pounds Yukon Gold potatoes, thinly sliced about 1/8-inch thick
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare Oven and Dish – Preheat your oven to 375°F. Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking and ensure easy cleanup.
- Make the Cheese Sauce – In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute. Sprinkle the flour evenly over the mixture and whisk continuously for 1–2 minutes to cook out the raw flour taste and create a roux.
- Add Milk and Cream – Slowly pour in the whole milk and heavy cream while whisking constantly to keep the sauce smooth. Season the sauce with salt, black pepper, dried thyme, and ground nutmeg. Let the sauce simmer gently for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat.
- Layer Potatoes and Sauce – Arrange half of the thinly sliced Yukon Gold potatoes in an even layer in the prepared baking dish. Pour half of the creamy sauce over the potatoes, spreading it evenly. Sprinkle half of the shredded sharp cheddar and grated Parmesan cheeses over the sauce. Repeat this layering process with the remaining potatoes, sauce, and cheeses to build the casserole.
- Bake Covered – Cover the dish tightly with foil to prevent the top from browning too quickly and bake in the preheated oven for 40 minutes. This allows the potatoes to cook and the flavors to meld beautifully.
- Bake Uncovered and Finish – Remove the foil and continue baking uncovered for an additional 25–30 minutes, or until the top develops a golden brown crust and the potatoes are tender when pierced with a fork.
- Rest and Garnish – Allow the scalloped potatoes to rest for 10 minutes before serving. This resting period helps the sauce thicken slightly and makes serving easier. Optionally, garnish with freshly chopped parsley to add a pop of color and fresh flavor.
Notes
- For a richer flavor variation, add a layer of sautéed mushrooms or crumbled cooked bacon between the potato layers.
- To achieve even and thin potato slices, use a mandoline slicer, which ensures uniform cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 370mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
