Description
This Easy Southern Cheesy Scalloped Potatoes recipe features thinly sliced russet potatoes baked in a creamy, cheesy sauce made with sharp cheddar, Parmesan, and a hint of nutmeg and garlic. Creamy and comforting, these scalloped potatoes are the perfect side dish for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 4 cups thinly sliced potatoes (peeled or unpeeled, about 4 medium-size russet or Idaho potatoes)
Cheese Sauce
- 3 Tbsp unsalted butter
- 1 clove garlic (minced finely or grated)
- 1/4 tsp nutmeg
- 3 Tbsp all-purpose flour
- 1-1/2 cups whole milk
- 1 tsp kosher salt
- 1 pinch ground red pepper
- 2 cups sharp cheddar cheese (grated and divided)
- 1/4 cup Parmesan cheese (grated)
- 1/8 tsp paprika (optional, for garnish)
Instructions
- Prepare ingredients and preheat oven: Gather all ingredients. Slice the potatoes thinly. Preheat your oven to 350°F (175°C).
- Make the roux base: Melt the unsalted butter in a medium skillet over medium-low heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the flour and whisk continuously for about 1 minute to create a smooth paste.
- Add milk and seasonings: Slowly pour in the whole milk while whisking constantly to prevent lumps. Add kosher salt, ground red pepper, and nutmeg. Continue whisking until the mixture boils and thickens into a smooth sauce.
- Melt cheese into sauce: Reduce the heat to low and stir in 1½ cups of the sharp cheddar cheese until melted and smooth. Remove the skillet from heat and set aside.
- Layer potatoes and sauce: Spray a 2-quart baking dish with non-stick cooking spray. Pour 1 cup of the cheese sauce into the bottom and spread evenly. Layer half the sliced potatoes over the sauce uniformly.
- Add more cheese sauce: Pour half of the remaining cheese sauce over the first potato layer, spreading evenly.
- Repeat layers: Add the remaining potato slices evenly over the sauce. Pour the remaining cheese sauce on top.
- Add cheese toppings: Sprinkle the remaining ½ cup cheddar cheese evenly over the top along with the grated Parmesan cheese.
- Bake covered: Cover the dish with a lid or aluminum foil and bake in the preheated oven for 45 minutes.
- Bake uncovered until tender: Remove the cover and bake an additional 15 to 20 minutes until the potatoes are tender and the top is bubbly. Test doneness by piercing a fork through the potatoes, which should slide in easily.
- Garnish and serve: Optionally, sprinkle a small pinch of paprika on top for color. Serve immediately while hot and creamy.
Notes
- Russet or Idaho potatoes are preferred for their starchy texture, which makes scalloped potatoes creamy.
- You can peel or leave the potato skins on depending on your preference.
- For a lighter version, swap whole milk for 2% milk or use reduced-fat cheese, though it may slightly affect creaminess.
- Make sure to slice potatoes evenly for uniform cooking.
- Covering the dish during the initial bake helps steam the potatoes, ensuring they become tender.
- Let the dish stand for a few minutes before serving to allow the sauce to thicken slightly.
