Description
You are making The Ultimate Rich & Creamy Cheesy Scalloped Potatoes. This recipe delivers a velvety sauce and tender potatoes, perfect for making any dinner feel special. Follow these steps to create a comforting side dish your family will love.
Ingredients
Scale
- 3 lbs Russet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
- Gradually whisk in the warm milk 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.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour about one-third of the cheese sauce evenly over the potatoes.
- Repeat the layering process two more times: potatoes, then sauce. You should have three layers of potatoes and sauce.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top layer of sauce.
- Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover the dish with foil for the last 15 minutes of baking.
- Let the scalloped potatoes rest on the counter for 10 minutes before serving. This allows the sauce to set up.
Notes
- For best results, slice your potatoes very thinly and uniformly, about 1/8 inch thick. A mandoline slicer works well here.
- Use whole milk for the richest, creamiest sauce texture.
- If you want a sharper cheese flavor, substitute Monterey Jack for half of the Gruyère.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg