Description
This Best Homemade Scalloped Potatoes recipe offers tender thinly sliced russet potatoes baked in a rich, creamy, and cheesy sauce, delivering a golden, bubbly top and a luscious interior. It’s a timeless side dish that adds comfort and elegance to any meal, perfect for family dinners or special holiday gatherings.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and thinly sliced
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp white cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping and Garnish
- 1/2 cup grated Parmesan cheese
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat and prep the dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Make the roux. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook continuously for about 2 minutes, forming a roux that will thicken the sauce without browning it.
- Add milk and cream. Gradually whisk in the whole milk and heavy cream into the roux, stirring constantly to avoid lumps. Cook this mixture for 5 to 7 minutes until it thickens to a creamy consistency.
- Incorporate cheese and seasonings. Remove the sauce from heat and stir in the shredded sharp white cheddar cheese until fully melted. Add garlic powder, onion powder, salt, pepper, and nutmeg if using, mixing until smooth and flavorful.
- Layer potatoes and sauce. Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potato layer. Repeat this process with the remaining potatoes and sauce, creating two layers.
- Add Parmesan topping. Sprinkle the grated Parmesan cheese evenly over the top layer to create a flavorful and crispy crust.
- Bake covered. Cover the baking dish tightly with aluminum foil and bake for 45 minutes, allowing the potatoes to cook through and the flavors to meld.
- Finish baking uncovered. Remove the foil and continue baking for an additional 20 to 25 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Rest and garnish. Let the scalloped potatoes rest for 10 minutes to set before serving. Garnish with fresh thyme or parsley if desired to add a pop of color and fresh aroma.
Notes
- For extra flavor, add cooked bacon bits or caramelized onions between potato layers for a savory twist.
- Substitute Gruyère or mozzarella cheese for cheddar to vary the flavor profile.
- Use a mandoline slicer to thinly and evenly slice potatoes for uniform cooking.
