Description
Layers of tender potato slices baked in a rich, creamy cheese sauce until golden and bubbly. This classic cheesy scalloped potatoes recipe is the ultimate comfort food side dish perfect for holidays, family dinners, and special occasions.
Ingredients
Scale
- 4 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 3 tablespoons unsalted butter, plus more for greasing
- 3 tablespoons all-purpose flour
- 3 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 3 cups sharp cheddar cheese, freshly shredded (divided)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1½ teaspoons salt (plus more to taste)
- ¾ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional, but recommended)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish and set aside. Slice your potatoes uniformly using a mandoline or sharp knife—consistency is key for even cooking.
- Make the Cream Sauce: In a large saucepan over medium heat, melt 3 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux—it should be lightly golden and smell nutty, not raw.
- Add the Dairy: Gradually pour in the heavy cream and milk while whisking continuously to prevent lumps. Keep whisking as the mixture heats and begins to thicken, about 5-7 minutes. It should coat the back of a spoon when ready.
- Season the Sauce: Stir in the thyme, salt, pepper, and nutmeg. Add 2 cups of the shredded cheddar cheese and whisk until completely melted and smooth. Taste and adjust seasoning—remember, this sauce needs to flavor all those potatoes, so don’t be shy with the salt. Remove from heat.
- Layer the Potatoes: Arrange one-third of the sliced potatoes in an overlapping layer in the prepared baking dish. Scatter half of the sliced onions over the potatoes. Pour one-third of the cream sauce over this layer, making sure to coat evenly.
- Continue Layering: Add another layer of potatoes (another third), the remaining onions, and another third of the cream sauce. Top with the final layer of potatoes and pour the remaining cream sauce over everything, gently pressing down to help the sauce seep between the layers.
- Add the Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. This will create that gorgeous golden, crispy cheese crust we’re after.
- Bake Covered: Cover the dish tightly with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking). Bake for 45 minutes—this covered time allows the potatoes to steam and become tender.
- Finish Uncovered: Remove the foil and continue baking for an additional 30-35 minutes, until the top is golden brown and bubbly, and a knife easily pierces through the potatoes without resistance.
- Rest and Serve: Let the scalloped potatoes rest for 10-15 minutes after removing from the oven. This crucial step allows the sauce to set up and makes serving much easier. Garnish with fresh parsley and serve warm.
Notes
- Uniform Slicing: The key to evenly cooked scalloped potatoes is uniform thickness. A mandoline slicer makes this easy, but if using a knife, take your time.
- Don’t Skip the Resting Time: Those 10-15 minutes after baking allow the sauce to thicken considerably, preventing a soupy mess when serving.
- Cheese Temperature: Always use freshly shredded cheese at room temperature—it melts more smoothly into the sauce.
- Testing for Doneness: Insert a knife into the center of the dish; it should slide through easily with no resistance.
- Preventing Browning Too Quickly: If the top browns too fast, tent with foil for the remaining baking time.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 1/10 of recipe)
- Calories: 425
- Sugar: 4g
- Sodium: 485mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg