Cheesy Scalloped Potatoes

These scalloped potatoes are layered with thin slices of tender Yukon Gold potatoes and a rich, velvety cheese sauce. Every bite is indulgent, making it the perfect crowd-pleasing side dish for any holiday gathering.

Cheesy Scalloped Potatoes
  • Prep time: 32 minutes
  • Cook time: 65 minutes
  • Total time: 97 minutes
  • Servings: 8
  • Difficulty: Medium
  • Cuisine: International

Ingredients

  • 3 pounds Yukon Gold potatoes, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 375 degrees F and grease a 9x13 inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat and whisk in the flour for 1 minute.
  3. Slowly whisk in the milk and cream, cooking until thickened, about 5 minutes.
  4. Remove from heat and stir in half of the cheddar and Gruyere, garlic, salt, pepper, and nutmeg.
  5. Arrange one-third of the potato slices in the bottom of the prepared dish.
  6. Pour one-third of the cheese sauce over the potatoes.
  7. Repeat the layers twice more, finishing with the remaining cheese on top.
  8. Cover with foil and bake for 40 minutes, then remove the foil and bake for another 20 minutes until golden and bubbly.

Tips

  • Use a mandoline slicer to ensure your potato slices are uniform in thickness for even cooking.
  • Pat the potato slices dry with paper towels to remove excess starch for a creamier sauce.
  • Let the dish rest for 10 minutes after removing from the oven to allow the sauce to thicken slightly.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can assemble the dish, refrigerate it, and add 15 minutes to the total baking time.

What is the best potato variety to use?

Yukon Gold is preferred because it holds its shape well and has a buttery texture.

Can I use low-fat milk?

It is recommended to use whole milk and cream for the best consistency and flavor in the sauce.