Description
Cheesy Scalloped Potatoes are a rich and comforting side dish featuring layers of tender thinly sliced russet potatoes baked in a creamy cheese sauce made from sharp cheddar, Parmesan, and aromatic seasonings. Perfect as a hearty accompaniment to roasted meats or festive meals, this classic American casserole delivers ultimate comfort food satisfaction with its golden, bubbly cheese crust and velvety texture.
Ingredients
Scale
Potatoes
- 2 lbs russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for about 1 minute, forming a roux that will help thicken the sauce.
- Prepare cheese sauce: Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 3–4 minutes. Remove from heat and stir in garlic powder, onion powder, salt, and black pepper. Add 1 1/2 cups of shredded sharp cheddar cheese until melted and smooth.
- Layer potatoes and sauce: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread it evenly. Add the remaining potatoes as a second layer, then pour the remaining cheese sauce on top.
- Add cheese topping: Sprinkle the remaining 1/2 cup shredded cheddar and all of the grated Parmesan cheese on top of the layered potatoes and cheese sauce.
- Bake covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow potatoes to start softening.
- Bake uncovered: Remove the foil and continue baking for an additional 25–30 minutes, or until the potatoes are tender when pierced and the top is golden brown and bubbly.
- Rest and garnish: Let the scalloped potatoes sit for 10 minutes after baking to set. Garnish with freshly chopped parsley if desired, then serve warm.
Notes
- Enhance flavor by adding caramelized onions or cooked bacon between potato layers.
- Yukon Gold potatoes can be substituted for a creamier texture.
- Pairs beautifully with roasted meats or a crisp green salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
