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Creamy Scalloped Potatoes

Freshly prepared creamy scalloped potatoes on white plate
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This Creamy Scalloped Potatoes recipe features tender potato slices baked in a rich, velvety cheese sauce, perfect as a comforting side dish for any meal.

Ingredients

Scale
  • 4 large russet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  2. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden, whisking constantly.
  3. Gradually add the milk and heavy cream, continuing to whisk until the mixture thickens and comes to a simmer.
  4. Remove the sauce from heat and stir in 1 1/2 cups of cheddar cheese, garlic powder, salt, pepper, and nutmeg until the cheese has melted and sauce is smooth.
  5. Arrange half of the potato slices evenly in the prepared baking dish.
  6. Pour half of the cheese sauce over the first layer of potatoes.
  7. Add the remaining potato slices on top and pour the remaining sauce over them, spreading evenly.
  8. Sprinkle the top with the remaining 1/2 cup cheddar cheese and grated Parmesan cheese.
  9. Cover tightly with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.
  11. Let cool for 10 minutes before serving. Garnish with chopped fresh parsley.

Notes

For extra flavor, add cooked crispy bacon bits between the potato layers or sprinkle with fresh thyme before baking.

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