Description

This Best Homemade Scalloped Potatoes recipe features tender Yukon Gold or Russet potatoes baked in a rich, creamy cheese sauce made with sharp cheddar and Parmesan. The garlic-infused béchamel sauce is seasoned with nutmeg, salt, and pepper, then baked until golden and bubbly. Garnished with fresh parsley, this comforting casserole is perfect for family dinners or holiday gatherings.

Ingredients

Scale

Potatoes

3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced

Sauce

3 tbsp unsalted butter
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg (optional)
1 ½ cups shredded sharp cheddar cheese, divided
½ cup grated Parmesan cheese, divided

Garnish

¼ cup chopped fresh parsley (optional)

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with unsalted butter or cooking spray to prevent sticking.
Make Cream Sauce: In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Add the minced garlic and sauté for one minute until fragrant. Gradually whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the whole milk and heavy cream while stirring continuously to avoid lumps.
Season and Thicken Sauce: Add salt, black pepper, and ground nutmeg to the sauce. Continue cooking and stirring until the sauce thickens slightly. Stir in 1 cup of shredded sharp cheddar cheese until melted and combined, creating a rich, creamy cheese sauce.
Assemble the Casserole: Arrange half of the thinly sliced potatoes in the prepared baking dish. Pour half of the cream sauce evenly over the potatoes and sprinkle half of the grated Parmesan cheese on top. Repeat layering with the remaining potatoes and sauce, finishing by topping with the remaining ½ cup cheddar cheese.
Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and the flavors to meld.
Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and bubbly, indicating the cheese is perfectly melted and the dish is cooked through.
Rest and Garnish: Let the scalloped potatoes rest for 10 minutes after removing from the oven to set. Garnish with chopped fresh parsley if desired before serving.

Notes

Use Yukon Gold for creamier potatoes or Russet for a fluffier texture.
You can substitute sharp cheddar with a blend of Gruyère and Parmesan for a different flavor profile.
For easier slicing, use a mandoline to get uniform thin potato slices.
If you prefer a thicker sauce, reduce the milk slightly or cook it longer before adding cheese.
Leftovers store well in the fridge for 3-4 days and can be reheated in the oven.