Creamy Scalloped Potatoes

A close-up of scalloped potatoes with sliced potatoes topped with melted cheese and sprinkled with chopped parsley in a white baking dish.

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5 from 3 votes

Thinly sliced russet potatoes baked in a garlic, cheddar, and Parmesan cream sauce with a golden cheese top.

Prep Time20

Cook Time1 25

Resting Time10

Total Time1 55

Course: Side Dish

Cuisine: American

Keyword: scalloped potatoes, thanksgiving

Servings:

Ingredients

4 large russet potatoes about 2 lbs, peeled and thinly sliced
Cheese Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk warmed
1 1/2 cups sharp cheddar cheese shredded
1/2 cup grated Parmesan cheese
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Optional: 1/4 teaspoon nutmeg
Fresh thyme optional, for garnish

Instructions

Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
Melt butter in a medium saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
Add flour and whisk constantly for 2 minutes to form a light golden roux.
Slowly whisk in the warmed milk. Cook for 5–7 minutes until thickened.
Remove from heat and stir in 1 cup cheddar, all Parmesan, salt, pepper, thyme, and optional nutmeg. Mix until smooth.
Arrange half the sliced potatoes in the dish. Pour half the cheese sauce over them. Repeat with remaining potatoes and sauce.
Cover with foil and bake for 45 minutes. Remove the foil, sprinkle the remaining ½ cup cheddar cheese over the top, and bake another 20–30 minutes, until a knife slips easily through the potatoes and the top is golden.
Rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Notes

Slice the potatoes evenly so the center layers cook at the same rate as the edges.
Add warm milk gradually while whisking to keep the cheese sauce smooth.
Test the center potatoes for tenderness, then rest the dish 10 minutes before serving.

Nutrition is estimated for one-eighth of the dish using the listed potato weight, whole milk, unsalted butter, all of the cheddar and Parmesan, and fine table salt. Generic raw potato composition is used for the peeled russets. Optional nutmeg, fresh thyme and unmeasured pan butter are excluded; brands and peeling loss affect the estimate.

Nutrition