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Ultimate Creamy, Cheesy Scalloped Potatoes (Make-Ahead Friendly)

A close-up serving of cheesy scalloped potatoes showing layers of tender potatoes and creamy sauce with a perfectly browned, bubbly top.
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Make this rich, creamy potato bake featuring tender, thinly sliced potatoes smothered in a velvety cheese sauce. This classic potato recipe is the ultimate comfort food side dish, perfect for holiday dinners or pairing with roasted meats.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Slice the potatoes very thinly, about 1/8 inch thick. You can use a mandoline for uniform slices.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to make a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture 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. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Stir in 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth. This is your rich cream sauce.
  6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
  7. Sprinkle the remaining 1/2 cup of cheddar cheese over the sauce layer.
  8. Top with the remaining sliced potatoes and pour the rest of the sauce over them, making sure the top layer is well covered.
  9. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  10. Remove the foil. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake uncovered for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
  11. Let the cheesy side dish rest for 10 minutes before serving. This allows the sauce to set slightly.

Notes

  • For make ahead potato side preparation, assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the covered baking time if baking directly from the refrigerator.
  • If you prefer a steakhouse potatoes texture, use Gruyere cheese in place of some of the cheddar.
  • You can use Russet potatoes, but Yukon Gold potatoes provide a naturally buttery flavor and hold their shape well for tender layered potatoes.

Nutrition

Find it online: https://bringdish.com/scalloped-potatoes-ultimate-creamy-cheesy-recipe/