Cheesy Scalloped Potatoes
Creamy layered scalloped potatoes baked with cheddar and Parmesan for a rich, comforting side dish. Perfect for family dinners.
Ingredients
- 3 pounds Russet or Yukon Gold potatoes thinly sliced (about 1/8-inch thick)
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese divided
- ½ cup grated Parmesan cheese
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme optional
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish. In a saucepan over medium heat, melt butter and add minced garlic. Cook for 30 seconds. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream, stirring continuously until slightly thickened, about 4–5 minutes. Remove from heat and stir in 1 1/2 cups shredded cheddar and all Parmesan cheese until smooth. Season with salt and black pepper. Layer half of the sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce. Cover tightly with foil and bake for 45 minutes. Remove foil, sprinkle remaining 1/2 cup cheddar on top, and bake uncovered for 20–25 minutes until golden and bubbly. Let rest for 10–15 minutes before serving.
Notes
Slice potatoes evenly for consistent cooking. Cover tightly during initial baking to ensure tenderness. Allow casserole to rest before serving to help the sauce thicken. Store leftovers in the refrigerator for up to 4 days and reheat in the oven at 350°F until warmed through.