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The Best Cheesy Scalloped Potatoes (Easy Make-Ahead Side)

A serving spoon lifts a cheesy, layered portion of scalloped potatoes from a white baking dish, showing long cheese pulls.
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Make incredibly rich and cheesy scalloped potatoes that feature thinly sliced potatoes smothered in a creamy cheese sauce. This recipe is simple to prepare and perfect for holiday dinners or weeknight meals.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes to about 1/8 inch thickness. You can use a mandoline for uniform slices.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, 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 minced garlic.
  6. Stir in 1 1/2 cups of the Cheddar cheese and all of the Parmesan cheese until the cheese melts smoothly into the sauce.
  7. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  8. Layer the remaining potatoes over the sauce. Pour the remaining sauce over the top layer of potatoes.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1/2 cup of Cheddar cheese over the top.
  11. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
  12. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the initial covered baking time if baking directly from the refrigerator.
  • If you prefer a stronger garlic flavor, roast the garlic clove before mincing and adding it to the sauce.
  • For a richer flavor, substitute half of the milk with chicken broth.

Nutrition

Find it online: https://juliameal.com/easy-cheesy-scalloped-potatoes-recipe/