Cheesy Scalloped Potato Bake
A rich and creamy, cheesy scalloped potato bake with tender potatoes and a golden-brown crust, perfect for a comforting meal.
Ingredients
Potatoes
- 3 lbs Potatoes Starchy potatoes like Russet or Yukon Gold, peeled and thinly sliced
- 2 cups Milk Whole milk preferred, but 2% or skim can be used
- 1 cup Heavy Cream Adds luxurious texture, can substitute with half-and-half
- ¼ cup Unsalted Butter Essential for the roux and richness
- ¼ cup All-Purpose Flour For thickening the sauce
- 1 medium Onion Finely chopped
- 2 cloves Garlic Minced
- 2 cups Sharp Cheddar Cheese Grated, can use pre-shredded
- ½ cup Parmesan Cheese Grated, freshly grated preferred
- ¼ teaspoon Nutmeg Ground
- 1 teaspoon Dried Thyme
- to taste Salt
- to taste Black Pepper Freshly ground recommended
- Fresh Parsley Optional, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C). Wash, peel, and thinly slice the potatoes. Place them in cold water to prevent browning and remove excess starch.
- Melt butter over medium heat, sauté chopped onion until softened, then add minced garlic. Stir in flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in milk and heavy cream, avoiding lumps. Simmer until thickened, then stir in cheeses, nutmeg, thyme, salt, and pepper until smooth.
- Layer potatoes and cheese sauce in a greased 9×13 inch dish, ending with sauce. Cover with foil and bake at 375°F for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes, until golden brown. Let rest for 10-15 minutes before serving.
Notes
For the best flavor, use high-quality cheese and freshly ground spices. Letting the dish rest before serving helps the sauce set.