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Classic Creamy Scalloped Potatoes Recipe

A close-up of a rich, cheesy slice of scalloped potatoes with a golden-brown, bubbly top.
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Make the best homemade scalloped potatoes from scratch. This easy recipe delivers tender sliced potatoes baked in a rich, creamy sauce, perfect as a holiday side dish or comfort food potato recipe.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (optional, for cheesy scalloped potatoes)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes to about 1/8 inch thickness. You can use a mandoline for uniform slices.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour, salt, pepper, and nutmeg. Cook this roux for one minute, stirring constantly.
  4. Gradually whisk in the milk and heavy cream until the sauce is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. If making the cheesy scalloped potatoes or potatoes au gratin, stir in half of the shredded cheese until melted.
  6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream sauce over the potatoes.
  7. Layer the remaining potatoes over the sauce. Pour the rest of the sauce evenly over the top layer.
  8. If using cheese, sprinkle the remaining shredded cheese over the top layer.
  9. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil and continue baking for another 15 to 25 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly golden brown.
  11. Let the rich cheesy potato bake rest for 10 minutes before serving.

Notes

  • For potatoes au gratin vs scalloped potatoes, adding cheese and baking until deeply browned makes this recipe closer to au gratin.
  • To make ahead scalloped potatoes, assemble the entire dish, cover, and refrigerate for up to 24 hours. Add 15 minutes to the initial covered baking time when baking from cold.
  • If you want to make scalloped potatoes without flour, thicken the sauce by simmering the milk and cream with 1/2 cup of finely grated Parmesan cheese until slightly reduced, then proceed with layering.

Nutrition

Find it online: https://miameal.com/scalloped-potatoes-classic-creamy-recipe/