Cheesy Scalloped Potatoes Recipe
Tender potato slices layered with a silky garlic-cheese cream sauce, baked until bubbling and golden. A cozy, crowd-pleasing side.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp unsalted butter, for greasing
- 2.5 lb russet potatoes, thinly sliced
- 1 cup yellow onion, thinly sliced
- 1 tsp minced garlic
- 3.5 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cup whole milk, warmed
- 0.75 cup heavy cream
- 2.25 cup shredded sharp cheddar cheese
- 0.75 cup shredded Gruyere cheese optional
- 0.5 cup finely grated Parmesan cheese
- 1 tsp chopped fresh thyme leaves
- 0.5 tsp paprika
- 1.25 tsp kosher salt plus more to taste
- 0.75 tsp freshly ground black pepper
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 9x13-inch baking dish with butter.
- Warm milk and cream in a saucepan until steaming; do not boil. Set aside.
- Melt butter in a large saucepan. Soften onions 3 minutes, then stir in garlic.
- Whisk in flour and cook 1 minute to form a blond roux.
- Gradually whisk in warm milk mixture. Simmer, stirring, until thickened and smooth.
- Remove from heat. Stir in cheddar, Gruyere, half the Parmesan, thyme, paprika, salt, and pepper.
- Arrange half the potatoes in the dish, slightly overlapping. Spoon over half the cheese sauce.
- Layer remaining potatoes and cover with the rest of the sauce. Cover tightly with foil.
- Bake 30 minutes. Uncover, sprinkle remaining Parmesan, and bake 20–30 minutes until tender and golden.
- Rest 10 minutes before slicing. Garnish with extra thyme if desired.
Notes
Variation: Swap half the cheddar for smoked Gouda or add a pinch of nutmeg to the sauce. Make-ahead tip: Assemble up to one day ahead, cover, and refrigerate. Bake an extra 10–15 minutes from cold.
This recipe is an original creation inspired by classic Cheesy Scalloped Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.