Description
This classic Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold or Russet potatoes baked in a rich, creamy cheese sauce made with sharp cheddar and Parmesan cheeses. The dish is a comforting, flavorful side perfect for holiday meals or any occasion, finished with a golden bubbly crust and optional fresh parsley garnish.
Ingredients
Scale
Potatoes
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese
- 2 cups shredded sharp cheddar cheese (divided: 1 ½ cups for sauce, ½ cup for topping)
- ½ cup shredded Parmesan cheese
Optional Garnish
- Fresh chopped parsley
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, cooking for about 1 minute to form a roux without browning. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a gentle simmer and cook for 2–3 minutes until it thickens slightly. Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat and add 1 ½ cups of shredded cheddar cheese, stirring until fully melted and creamy.
- Layer the Potatoes and Sauce: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over this layer and spread evenly. Repeat with the remaining potatoes, then top with the remaining cheese sauce.
- Add Toppings and Bake: Sprinkle the remaining ½ cup shredded cheddar and the Parmesan cheese evenly over the top. Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and continue to bake for another 25–30 minutes until the potatoes are tender and the top is golden and bubbly.
- Rest and Garnish: Let the scalloped potatoes rest for 10–15 minutes to thicken and set before serving. Garnish with fresh chopped parsley if desired.
Notes
- For extra flavor, add cooked bacon bits or sautéed onions between the layers.
- Use a mandoline slicer to ensure evenly thin potato slices for even cooking.
- Try swapping Gruyère or mozzarella cheese for a different cheesy variation.
