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Cheesy Scalloped Potatoes 🥔
These are the side dish that quietly outshines whatever it was supposed to be supporting. Thinly sliced potatoes layered in a rich, cheesy cream sauce and baked until golden and bubbling at the edges. They somehow vanish faster than the main does. They feel special enough for a holiday but easy enough for a Sunday, and honestly the smell while they bake is half the reason I make them as often as I do.
Ingredients
- 3 lbs Yukon Gold or Russet potatoes peeled and thinly sliced (about 1/8 inch thick)
- 1 yellow or white onion thinly sliced
- 4 tbsp butter plus more for greasing
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup vegetable or chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp garlic powder optional
- Dash of nutmeg optional
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Colby Jack cheese
- 1 tbsp chopped fresh parsley optional for garnish
Instructions
Prep the Potatoes
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with butter. Slice potatoes into thin slices (a mandoline works great here).
Make the Sauce
- In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Whisk in the flour and cook 1 minute to form a roux. Slowly whisk in milk and broth until smooth.
- Add salt, pepper, and garlic powder and nutmeg if using. Cook for 5 minutes. Remove from heat and stir in 1.5 cups sharp cheddar and 1/2 cup Colby Jack until melted.
Assemble
- Layer half the sliced potatoes in the prepared dish. Pour half of the cheese sauce evenly over top. Repeat with remaining potatoes and sauce. Sprinkle the remaining cheeses over the top.
Bake
- Cover tightly with foil and bake 45 minutes. Remove foil and bake another 35-45 minutes, until bubbly and golden brown and potatoes are tender. Broil for 2-3 minutes for an extra brown top.
- Let rest 15-20 minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Nutrition
Tips for Making This Recipe
Slice the potatoes thin and even, ideally with a mandoline, so they cook through at the same rate and layer neatly.
Warm your milk and broth before adding so the sauce comes together smoothly without seizing.
Cover for the first part of baking so the potatoes get tender, then uncover to brown that beautiful top.
Let them rest 10 minutes before serving so the sauce thickens and settles into the layers.
Frequently Asked Questions
What is the best potato for scalloped potatoes?
Why are my scalloped potatoes still hard?
Can I make scalloped potatoes ahead of time?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A mandoline for thin, even potato slices
- A 9×13 baking dish
- A box grater for freshly shredded cheese
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