Cheesy Scalloped Potatoes (Printable)
Tender potatoes in creamy cheesy sauce, baked until golden and bubbly.
# What You Need:
→ Vegetables
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped
→ Dairy
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - 3 tbsp unsalted butter
→ Pantry
08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground nutmeg
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Melt the butter in a medium saucepan over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle the flour over the butter and onion, whisking constantly for 1-2 minutes until bubbling but not browned.
04 - Gradually whisk in the milk and cream until smooth. Bring to a simmer and cook until slightly thickened, 3-4 minutes.
05 - Remove from heat. Stir in 1½ cups cheddar cheese and all the Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle the remaining ½ cup cheddar cheese evenly over the top layer.
08 - Cover the dish with foil and bake for 40 minutes.
09 - Remove the foil and bake for an additional 20 minutes, or until potatoes are tender and the top is golden brown and bubbly.
10 - Let the dish stand for 10 minutes to set before serving.
# Expert Advice:
01 -
- That moment when you pull the foil off and the cheese has turned into this golden, bubbling blanket that makes everyone lean in closer
- The way the creamy sauce seeps into every potato layer so each bite feels like a warm hug
02 -
- Slice your potatoes as evenly as you can, about 1/8 inch thick, so they all finish cooking at the same time
- The sauce will look thin when you pour it but do not worry, it thickens beautifully as the potatoes release their starch
03 -
- A mandoline makes quick work of slicing all those potatoes evenly, just be careful with your fingers
- Grate your own cheese instead of buying pre-shredded because the anti-caking coating prevents smooth melting