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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.
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course
Side Dish
Cuisine
American
Servings
6
people
Calories
350
kcal
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.
Keyword
Potatoes