Description
This classic scalloped potatoes recipe is layered with thinly sliced russet potatoes, cheddar cheese, and a rich creamy sauce. The perfect cheesy potato side dish for holiday dinners, Sunday suppers, or cozy comfort food meals. Creamy, baked, and golden on top!
Ingredients
2 ½ pounds russet potatoes
1 cup heavy cream
1 cup whole milk
2 cloves garlic, minced
1 medium yellow onion, finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon ground nutmeg (optional)
Instructions
1. Peel and thinly slice the russet potatoes to about 1/8-inch thickness. Set aside.
2. In a medium saucepan, melt butter over medium heat. Add onion and garlic, cooking until soft and fragrant.
3. Sprinkle in the flour and whisk to form a roux.
4. Gradually pour in the milk and cream, whisking constantly to avoid lumps.
5. Let the sauce simmer until it thickens slightly. Season with salt, pepper, and nutmeg if using.
6. Preheat oven to 375°F. Grease a baking dish.
7. Layer half of the potatoes in the dish. Pour over half of the cream sauce and sprinkle with half the cheddar cheese.
8. Repeat the layers with remaining potatoes, sauce, and cheese.
9. Cover with foil and bake for 45 minutes.
10. Uncover and bake an additional 20–25 minutes until bubbly and golden.
11. Let the dish rest 10 minutes before serving.
Notes
Use a mandoline slicer to get even, thin slices of potatoes.
Make this dish ahead and reheat for stress-free entertaining.
Try mixing cheeses like Gruyère or Parmesan for added depth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (based on 8 servings)
- Calories: 365
- Sugar: 3g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg