Creamy Scalloped Potatoes
This creamy scalloped potatoes recipe features thinly sliced potatoes baked in a rich, cheesy cream sauce. Perfect for holidays or a cozy family dinner, it’s a classic comfort food that’s easy to make and always a crowd-pleaser.
Equipment
- Oven
- Saucepan
- Mandoline slicer or knife
- Whisk
- 9x13-inch baking dish
Ingredients
Main Ingredients
- 2 lbs Russet or Yukon Gold potatoes thinly sliced
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk or heavy cream
- 1 cup shredded sharp cheddar cheese
- 0.5 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh thyme optional, for garnish
- Paprika optional, for topping
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.
- In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute.
- Whisk in the flour and stir constantly for 1–2 minutes to make a roux.
- Gradually whisk in the milk or cream. Simmer until slightly thickened, about 3–4 minutes.
- Stir in cheddar cheese, Parmesan, salt, and pepper until melted and smooth. Remove from heat.
- Layer half the sliced potatoes in the baking dish. Pour half of the cheese sauce over them. Repeat layers.
- Sprinkle paprika on top and cover with foil. Bake for 40 minutes.
- Remove foil and bake another 20–25 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Notes
For extra richness, use half-and-half or add a touch of nutmeg to the sauce. Add cooked bacon or caramelized onions for variation.
