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Classic Scalloped Potatoes Recipe Easy 5-Step Homemade Side Dish

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A creamy, cheesy, and tender scalloped potatoes recipe that’s quick and easy to prepare, perfect as a comforting side dish for any occasion.

Ingredients

Scale
  • 3 pounds (1.4 kg) Russet or Yukon Gold potatoes
  • 4 tablespoons (56 g) unsalted butter, softened
  • 3 tablespoons (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • Pinch of nutmeg
  • 1 cup (100 g) sharp white cheddar cheese, grated

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wash and peel the potatoes. Slice them into 1/8-inch (3 mm) thick rounds using a mandoline or sharp knife.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir constantly for 1-2 minutes until smooth.
  4. Slowly whisk in the milk and heavy cream. Stir until the sauce thickens, about 5-7 minutes. Add minced garlic, salt, pepper, and nutmeg. Remove from heat.
  5. Layer one-third of the potato slices in a greased 9×13-inch baking dish. Pour one-third of the sauce over the potatoes and sprinkle with one-third of the cheese. Repeat layers twice more, finishing with cheese on top.
  6. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and bubbly.
  7. Let the dish rest for 10-15 minutes before serving.

Notes

If the sauce is too thick before layering, add a splash more milk to loosen it. Watch the last 10 minutes of baking closely to avoid burning the cheese. Letting the dish rest after baking helps the sauce thicken and makes slicing easier. Use freshly grated cheese for best melting results. You can prepare the dish up to 24 hours ahead and refrigerate before baking, adding a few extra minutes to baking time if cold.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, cheesy potatoes, side dish, comfort food, easy recipe, homemade scalloped potatoes