Creamy Scalloped Potatoes With Cheesy Layers
This Creamy Scalloped Potatoes recipe is a rich, cheesy, and comforting side dish made with thinly sliced potatoes layered in a velvety cream sauce. Perfect for holidays or family dinners, it’s a classic favorite that’s simple to prepare and full of flavor.
Ingredients
- 2 lbs baking potatoes like Russets, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup heavy cream
- 1 ½ cups grated cheese cheddar or Gruyère works well
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper optional but adds a nice kick
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- Nonstick spray or extra butter for greasing the baking dish
Instructions
Step 1: Prep The Potatoes
- Peel and thinly slice the potatoes (about 1/8-inch thick). A mandoline works great for even slices, but a sharp knife is just fine.
Step 2: Make The Cream Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about a minute to form a smooth roux.
- Slowly whisk in the milk and cream until smooth. Keep stirring until the sauce starts to thicken—about 5–7 minutes.
- Add salt, pepper, nutmeg, cayenne, and the grated cheese (save the Parmesan for later). Stir until melted and smooth.
Step 3: Assemble
- Grease your baking dish with butter or spray. Layer half of the potato slices evenly on the bottom.
- Pour half of the cream sauce over the potatoes. Add the remaining potatoes on top, and pour the rest of the sauce over.
Step 4: Top And Bake
- Sprinkle the Parmesan cheese evenly over the top.
- Cover with foil and bake at 375°F (190°C) for 45 minutes. Then, uncover and bake for another 15–20 minutes until the top is golden and bubbly.
Step 5: Rest And Serve
- Let the scalloped potatoes rest for 10–15 minutes before serving so the sauce can settle.