Here’s a classic, creamy, golden-baked scalloped potatoes recipe — rich, cheesy, and perfect as a comforting side dish.
Best Scalloped Potatoes
Serves: 6–8
Prep: 15 minutes | Cook: 1 hour
Ingredients
- 4–5 large potatoes (Yukon Gold or Russet), peeled and thinly sliced
- 1 medium onion, thinly sliced (optional)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream (optional for extra richness)
- 1½–2 cups sharp cheddar cheese, grated
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ¼ tsp nutmeg (optional, gives warmth)
- 2–3 tbsp grated Parmesan cheese for topping
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter. - Make the cheese sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes, whisking constantly (this is your roux).
- Gradually whisk in milk (and cream if using) until smooth.
- Cook until thickened, 3–5 minutes.
- Stir in 1–1½ cups cheddar cheese, salt, pepper, garlic powder, and nutmeg. Set aside.
- Layer the potatoes:
- Arrange half the sliced potatoes in the baking dish.
- Sprinkle with half the onions if using.
- Pour half the cheese sauce over the potatoes.
- Repeat with remaining potatoes, onions, and cheese sauce.
- Top and bake:
- Sprinkle Parmesan cheese on top for a golden crust.
- Cover with foil and bake 40 minutes.
- Remove foil and bake another 20–25 minutes until potatoes are tender and top is golden brown.
- Rest and serve:
Let cool 5–10 minutes before serving so sauce thickens slightly. Garnish with parsley if desired.
Tips for Best Results
- Thin slices: Use a mandoline or very sharp knife for uniform cooking.
- Cheese variations: Gruyère, fontina, or a mix with cheddar adds depth.
- Make-ahead: Assemble and refrigerate overnight; bake the next day (add 10–15 extra minutes).
- Extra creaminess: Add ½ cup cream cheese to the sauce.
If you want, I can also give you a “crunchy breadcrumb topping version” that takes scalloped potatoes from classic comfort food to restaurant-level crispy on top.
Do you want me to do that?
