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The Best Cheesy Scalloped Potatoes

A close-up of a creamy, cheesy slice of scalloped potatoes with a golden-brown, bubbly crust.
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Make this classic, creamy potato casserole for your next holiday dinner or Sunday supper. Thinly sliced potatoes bake in a rich cheese sauce until golden and bubbly, creating the ultimate comfort food side dish.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon garlic powder
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Peel and slice the potatoes very thinly, about 1/8 inch thick. Set aside.
  3. Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the warm milk and heavy cream until the mixture thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and garlic powder.
  6. Stir in 1 1/2 cups of the Cheddar cheese and all of the Parmesan cheese until smooth.
  7. Layer the potatoes: Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cheese sauce evenly over the potatoes.
  8. Repeat the layering process two more times: potatoes, then sauce.
  9. Sprinkle the remaining 1/2 cup of Cheddar cheese over the top layer.
  10. Bake for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes.
  11. Let the baked cheesy potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead ease, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add 10 to 15 minutes to the total baking time.
  • If you prefer a Crock Pot version, layer the potatoes and sauce in a slow cooker. Cook on low for 4 to 5 hours or on high for 2 to 3 hours until tender. Add the top cheese layer during the last 30 minutes of cooking.
  • Use starchy potatoes like Russets for the best creamy texture.

Nutrition

Find it online: https://cookingbycarla.com/best-cheesy-scalloped-potatoes-recipe/