Dive into the ultimate comfort food experience with this delightful Cheesy Scalloped Potatoes recipe! Layers of thinly sliced potatoes bathed in a creamy, garlic-infused sauce, smothered with gooey, melted cheese—this dish is perfect as a side for any family dinner or a cozy main on a chilly evening. With a golden-brown crust and a rich, velvety texture, this recipe will have everyone coming back for seconds. Ideal for holidays, potlucks, or just when you crave something truly indulgent.
Ingredients
For the Potatoes
- 6 medium-sized russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (or substitute with mozzarella for a milder flavor)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh parsley, for garnish
For the Cream Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 2 cups whole milk (or half-and-half for a richer sauce)
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
Instructions
- Prep the Potatoes
Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with the softened butter to prevent sticking. Thinly slice the potatoes and set them aside in a bowl of cold water to keep them from browning. - Make the Cream Sauce
In a medium-sized saucepan, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the flour to form a roux, cooking for 1-2 minutes until lightly golden. - Add Dairy & Seasonings
Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Add salt, pepper, smoked paprika, dried thyme, and nutmeg. Bring the mixture to a simmer, stirring frequently until it thickens, about 3-5 minutes. Remove from heat. - Assemble the Layers
Drain the sliced potatoes and pat them dry. Arrange one layer of potatoes on the bottom of the greased baking dish. Pour a portion of the cream sauce over the potatoes and sprinkle a handful of shredded cheddar and Gruyère cheeses. - Repeat Layers
Continue layering potatoes, cream sauce, and cheeses until all ingredients are used, finishing with a generous layer of cheese on top. Cover the dish tightly with aluminum foil. - Bake
Place the covered dish in the preheated oven and bake for 45 minutes. Remove the foil and bake for an additional 25-30 minutes until the top is golden brown and bubbly. A knife should slide easily into the center when the potatoes are tender. - Garnish & Serve
Let the dish rest for 10-15 minutes before serving to allow the sauce to set. Sprinkle chopped fresh parsley over the top for a pop of color and extra flavor.