Description

Creamy, cheesy, and baked until golden and bubbly, Scalloped Potatoes are the ultimate comfort food side dish. Thinly sliced potatoes are layered with a rich, velvety sauce and baked to perfection—making them perfect for holiday tables, Sunday dinners, or a cozy weeknight treat. Whether served with roasted meats or as the main star, these potatoes always steal the show.

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Ingredients

Scale

For the Potatoes:

2½ lbs russet or Yukon gold potatoes (about 6 medium), peeled and thinly sliced
1 small onion, thinly sliced (optional for extra flavor)
2 tbsp unsalted butter (for greasing)

For the Cream Sauce:

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream (or use all milk for a lighter version)
1½ cups shredded sharp cheddar cheese
½ cup grated parmesan cheese
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Pinch of nutmeg (optional but adds depth)

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Instructions

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C).
Butter a 9×13-inch baking dish and set aside.
Peel and thinly slice potatoes to about ⅛-inch thick for even cooking.

Step 2: Make the Cream Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly to form a smooth roux.
Slowly pour in the milk and cream while whisking to prevent lumps.
Bring to a gentle simmer, stirring frequently, until the sauce thickens (about 5–7 minutes).
Stir in cheddar, parmesan, garlic powder, onion powder, salt, pepper, and nutmeg.
Remove from heat once cheese is melted and sauce is smooth.

Step 3: Layer the Potatoes
Layer half of the sliced potatoes evenly in the prepared baking dish.
Sprinkle with a few onion slices if using.
Pour half of the cheese sauce over the potatoes and spread evenly.
Repeat with remaining potatoes and top with the rest of the sauce.

Step 4: Bake Covered
Cover the dish tightly with aluminum foil and bake for 40 minutes.
This helps steam the potatoes so they cook evenly.

Step 5: Bake Uncovered
Remove foil and bake for an additional 25–30 minutes, until the top is golden and bubbly and a knife slides easily into the center.

Step 6: Rest and Serve
Let the scalloped potatoes rest for 10–15 minutes before serving.
This allows the sauce to thicken and makes slicing easier.

Notes

Use a Mandoline – Ensures even potato slices for consistent cooking.
Choose the Right Potatoes – Russet gives a fluffier texture; Yukon golds are creamier and hold shape well.
Don’t Over-Boil the Sauce – Simmer just until thickened to avoid separating.
Shred Your Own Cheese – Pre-shredded cheese often has anti-caking agents that affect meltability.
Let It Rest – This makes slicing and serving much easier.

Prep Time: 20 minutes
Cook Time: 70 minutes
Cuisine: American