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The Perfect Scalloped Potatoes

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Rich and creamy scalloped potatoes layered with cheese and baked until golden and bubbling. A classic, elegant side dish perfect for holidays, gatherings, or cozy dinners.

Ingredients

3 lb Yukon Gold or Russet potatoes, peeled and thinly sliced

2 Tbsp unsalted butter

2 Tbsp all-purpose flour

2 cups whole milk (or half-and-half for extra richness)

1 cup heavy cream (optional, or replace with milk)

1 tsp salt

½ tsp ground black pepper

¼ tsp ground nutmeg (optional)

1½ cups shredded Gruyère or sharp cheddar cheese

½ cup grated Parmesan cheese

1 small onion, thinly sliced (optional)

1 Tbsp fresh chives or parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375 °F (190 °C). Grease a 9×13-inch baking dish with butter.
  2. In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Cook for 1 minute.
  3. Slowly whisk in milk and cream until smooth. Stir until slightly thickened (about 3–4 minutes). Season with salt, pepper, and nutmeg.
  4. Layer half the potato slices in the dish, slightly overlapping. Add half the onion (if using), half the sauce, and sprinkle with half the cheeses.
  5. Repeat with remaining potatoes, onion, sauce, and cheeses.
  6. Cover tightly with foil and bake for 45 minutes. Uncover and bake for another 20–25 minutes, until golden and bubbling.
  7. Let rest for 10 minutes before serving. Garnish with chopped chives or parsley.

Notes

Use thyme or rosemary for added herb flavor.

Add cayenne or smoked paprika for a spicy kick.

Reduce fat by using only whole milk and omitting heavy cream.

Prepare in advance and refrigerate overnight before baking.

Letting the dish rest before serving improves texture and makes slicing easier.

Nutrition

Find it online: https://yumntasty.com/the-perfect-scalloped-potatoes/