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The Best Easy Cheesy Scalloped Potatoes

A close-up of a rich, creamy slice of scalloped potatoes with a deeply browned, cheesy top.
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Make irresistibly creamy and cheesy scalloped potatoes with simple ingredients. This easy recipe layers tender potatoes in a rich sauce, perfect for family dinners or holiday sides.

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 garlic powder
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère cheese, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. Aim for about 1/8 inch thickness. Set aside.
  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 until smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Stir in the heavy cream, salt, pepper, garlic powder, and nutmeg. Remove from heat.
  6. Stir 1 1/2 cups of the cheddar cheese and 3/4 cup of the Gruyère cheese into the cream sauce until melted and smooth.
  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. Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Gruyère cheese over the sauce layer.
  9. Top with the remaining potatoes and pour the remaining sauce over the top layer. Gently press down on the potatoes to help them submerge in the sauce.
  10. Cover the baking dish tightly with aluminum foil.
  11. Bake for 45 minutes.
  12. Remove the foil. Sprinkle the remaining 1/2 cup cheddar and 1/4 cup Gruyère cheese over the top.
  13. Return the dish to the oven, uncovered, and bake for another 15 to 20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  14. Let the scalloped potatoes rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the dish completely (up to step 6), cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you are planning meals for the week, this recipe pairs well with simple protein preparations, similar to what you might find with best meal delivery services.
  • If you want a slightly sharper flavor, substitute some of the cheddar with Monterey Jack cheese.

Nutrition

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