Creamy Scalloped Potatoes With Cheesy Layers
This Creamy Scalloped Potatoes recipe is a rich, cheesy, and comforting side dish made with thinly sliced potatoes layered in a velvety cream sauce. Perfect for holidays or family dinners, it’s a classic favorite that’s simple to prepare and full of flavor.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs baking potatoes (like Russets), peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup heavy cream
- 1 ½ cups grated cheese (cheddar or Gruyère works well)
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper (optional but adds a nice kick)
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Nonstick spray or extra butter for greasing the baking dish
Instructions
- 1
Peel and thinly slice the potatoes (about 1/8-inch thick). A mandoline works great for even slices, but a sharp knife is just fine.
- 2
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute to form a smooth roux. Slowly whisk in the milk and cream until smooth. Keep stirring until the sauce starts to thicken—about 5–7 minutes. Add salt, pepper, nutmeg, cayenne, and the grated cheese (save the Parmesan for later). Stir until melted and smooth.
- 3
Grease your baking dish with butter or spray. Layer half of the potato slices evenly on the bottom. Pour half of the cream sauce over the potatoes. Add the remaining potatoes on top, and pour the rest of the sauce over.
- 4
Sprinkle the Parmesan cheese evenly over the top. Cover with foil and bake at 375°F (190°C) for 45 minutes. Then, uncover and bake for another 15–20 minutes until the top is golden and bubbly.
- 5
Let the scalloped potatoes rest for 10–15 minutes before serving so the sauce can settle.