Description
Classic creamy scalloped potatoes layered with tender slices of potato, rich cheese sauce, and baked to golden perfection — the ultimate comforting side dish.
Ingredients
- 2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese (or Gruyère for a richer flavor)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional, for topping)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to form a roux.
- Gradually whisk in milk and cream, stirring constantly until the sauce thickens, about 5 minutes.
- Stir in cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy. Remove from heat.
- Arrange half of the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes.
- Layer the remaining potatoes and top with the rest of the sauce, spreading evenly.
- Sprinkle Parmesan cheese over the top if desired.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 25–30 minutes until golden brown and bubbly.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
- For extra flavor, layer in caramelized onions or crispy bacon bits between the potato layers.
- Make-ahead option: assemble up to one day in advance and refrigerate; bake when ready to serve.
- Yukon Gold potatoes hold their shape better than russets for this dish.
- Can be made gluten-free by substituting cornstarch for flour in the sauce.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American