Cheesy Scalloped Potatoes (Printer-friendly)

Tender potatoes in creamy cheese sauce bake until golden

# 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

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle flour over butter and onion, whisking constantly for 1–2 minutes until bubbling but not browned.
04 - Gradually add milk and cream, whisking 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 Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes.
07 - Repeat with remaining potatoes and sauce. Sprinkle remaining ½ cup cheddar cheese evenly on top.
08 - Cover dish with foil and bake for 40 minutes.
09 - Remove foil and bake for an additional 20 minutes, or until potatoes are tender and top is golden brown and bubbly.
10 - Let stand for 10 minutes before serving.

# Expert Tips:

01 -
  • The homemade cheese sauce puts those boxed versions to shame, and the texture is impossibly creamy without being heavy
  • You can prep everything ahead of time and bake when guests arrive, making it perfect for stress-free entertaining
02 -
  • Slicing your potatoes uniformly, about 1/8 inch thick, makes the difference between evenly cooked layers and some pieces still crunchy while others are mushy
  • Don't rush the sauce reduction step, because if it's too thin going into the oven, you'll end up with soup instead of creamy scalloped potatoes
03 -
  • A mandoline slicer is worth every penny for getting those perfectly even potato slices, but if you're using a knife, take your time and aim for consistency
  • Don't be tempted to skip the foil-covered baking stage, or the top will burn before the potatoes in the center are fully tender

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