Cheesy Scalloped Potatoes (Printable Version)

Tender potatoes in creamy cheesy sauce, baked until golden and bubbly—perfect comfort food.

# What You’ll Need:

→ Vegetables

01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped

→ Dairy

03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - 3 tbsp unsalted butter

→ Pantry

08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground nutmeg

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle flour over butter and onion, whisking constantly for 1–2 minutes until bubbling but not browned.
04 - Gradually add milk and cream, whisking until smooth. Simmer until slightly thickened, 3–4 minutes. Remove from heat and stir in 1½ cups cheddar cheese and all Parmesan until melted. Season with salt, pepper, and nutmeg.
05 - Layer half the potato slices in prepared dish, overlapping slightly. Pour half the cheese sauce over potatoes. Repeat with remaining potatoes and sauce. Sprinkle remaining ½ cup cheddar cheese evenly on top.
06 - Cover with foil and bake for 40 minutes. Remove foil and bake for 20 minutes more, until potatoes are tender and top is golden brown and bubbly.
07 - Let stand for 10 minutes before serving.

# Top Tips:

01 -
  • The way the sauce seeps between every potato layer, creating pockets of pure creamy goodness
  • That golden, bubbling cheese crust that forms on top—honestly the best part
  • It's the dish that somehow makes even a simple Tuesday dinner feel special
02 -
  • Slicing potatoes unevenly means some will be undercooked while others turn to mush—a mandoline changed everything for me
  • The sauce might look too thin when you pour it, but it thickens beautifully as the potatoes release their starch
  • Covering tightly with foil traps steam and ensures those top layers don't dry out before the bottom is done
03 -
  • Rub the cut side of a garlic clove around your buttered baking dish for an extra layer of flavor
  • If the top is browning too quickly, lay a piece of foil loosely over it

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