Cheesy Scalloped Potatoes (Printable)

Golden layers of tender potatoes baked in rich, creamy cheddar sauce

# 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

# How To Make It:

01 - Preheat oven to 375°F. Generously grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until softened, approximately 3 minutes.
03 - Sprinkle flour over butter and onion mixture. Whisk continuously for 1-2 minutes until bubbly but not browned.
04 - Gradually pour in milk and cream while whisking. Bring to simmer and cook 3-4 minutes until thickened. Remove from heat and stir in 1½ cups cheddar and all Parmesan until smooth. Season with salt, pepper, and nutmeg.
05 - Arrange half the potato slices in prepared dish, overlapping slightly. Pour half the cheese sauce over potatoes. Repeat layers with remaining potatoes and sauce.
06 - Sprinkle remaining ½ cup cheddar evenly over top. Cover with foil and bake 40 minutes. Remove foil and continue baking 20 minutes until potatoes are tender and top is golden brown and bubbly.
07 - Allow dish to rest 10 minutes before serving to set consistency.

# Tips from dashanddishes:

01 -
  • The creamy cheese sauce gets into every crevice between potato layers creating pockets of pure comfort
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Slicing potatoes evenly is crucial because mismatched thickness means some pieces turn to mush while others stay crunchy
  • The sauce will look thin going into the oven but it thickens as the potatoes release starch
03 -
  • Place your baking dish on a foil lined sheet pan to catch any bubble overs
  • The knife should slide through a potato slice with zero resistance when fully cooked

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