Cheesy Scalloped Potatoes (Printable)
Thinly sliced potatoes baked in a rich, cheesy sauce until golden and bubbly, ideal for any meal.
# What You'll Need:
→ Vegetables
01 - 3.3 lbs Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
02 - 1 medium yellow onion, finely chopped
→ Dairy
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - 1 cup shredded Gruyère cheese
07 - 3 tbsp unsalted butter
→ Pantry
08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp ground nutmeg
→ Optional Garnish
12 - 2 tbsp chopped fresh chives or parsley
# Directions:
01 - Preheat the oven to 350°F. Butter a 9x13-inch baking dish.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 4 minutes.
03 - Stir in flour and cook, stirring constantly, for 1 minute to form a roux.
04 - Gradually whisk in milk and heavy cream. Bring to a gentle simmer, stirring continuously, until sauce thickens, about 5 minutes.
05 - Add salt, pepper, and nutmeg. Remove from heat, then stir in 1 cup cheddar and 1/2 cup Gruyère until smooth and melted.
06 - Arrange half the sliced potatoes evenly in the baking dish. Pour half the cheese sauce over the potatoes and spread evenly. Add remaining potatoes and top with remaining sauce.
07 - Sprinkle remaining cheddar and Gruyère evenly over the top.
08 - Cover tightly with foil and bake for 45 minutes.
09 - Remove foil and bake an additional 25 to 30 minutes until potatoes are tender and top is golden and bubbly.
10 - Let rest for 10 minutes before serving. Garnish with chives or parsley if desired.
# Expert Advice:
01 -
- It feels like a warm hug from the inside, perfect for those chilly nights you want to share with someone special
- The combination of sharp cheddar and Gruyère is like a little secret that elevates a simple potato dish into something memorable
02 -
- Don't rush slicing your potatoes too thick or they won't cook evenly; thin is the way to go
- Making the roux perfectly smooth before adding the milk is key to avoid lumps in your sauce
03 -
- Use a mandoline or very sharp knife to get those perfectly thin potato slices for even cooking
- The little pinch of nutmeg in the sauce amps up the depth of flavor in a subtle but powerful way