Cheesy Scalloped Potatoes (Printable Version)
Tender potatoes in creamy cheese sauce, baked until golden and bubbling.
# What You'll Need:
→ Vegetables
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped
→ Dairy
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - 3 tbsp unsalted butter
→ Pantry
08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground nutmeg
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle flour over butter and onion, whisking constantly for 1–2 minutes until mixture bubbles but does not brown.
04 - Gradually add milk and cream, whisking until smooth. Bring to simmer and cook until slightly thickened, 3–4 minutes.
05 - Remove from heat. Stir in 1½ cups cheddar and all Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Arrange half the potato slices in prepared dish, overlapping slightly. Pour half the cheese sauce over potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle remaining ½ cup cheddar evenly on top. Cover with foil and bake 40 minutes.
08 - Remove foil and bake additional 20 minutes until potatoes are tender and top is golden brown and bubbly.
09 - Let stand 10 minutes before serving to allow layers to set.
# Chef's Tips:
01 -
- They reheat beautifully and somehow taste even better the next day straight from the fridge
- The sauce comes together so quickly youll wonder why you ever bothered with boxed versions
02 -
- Slicing your potatoes unevenly will leave you with some undercooked chunks and some that practically disappear into the sauce
- Adding cold milk to a hot roux is almost guaranteed to create lumps, so let both come to room temperature first
03 -
- A mandoline saves time but watch your fingers, those blades are sharper than they look
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts