I enjoy this recipe because it feels comforting and indulgent while still being easy to prepare. The sauce comes together quickly on the stove, and the oven does the rest of the work. I appreciate how well this dish pairs with almost any main course and how beautifully it reheats. The blend of Cheddar and Parmesan gives it a rich, savory depth that I look forward to every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 pounds 4 tablespoons unsalted 4 cloves minced ½ medium diced 3 tablespoons 2 cups room temperature ½ teaspoon ¼ teaspoon 1 teaspoon ½ teaspoon 1 ½ cups shredded 1 cup shredded
Directions
I preheat my oven to 375°F and grease a 9×13-inch baking dish.
I peel the potatoes and slice them into thin, even 1/8-inch slices.
In a medium-large saucepan, I melt the butter over medium-high heat, then sauté the garlic and onion until the onions turn translucent.
I add the flour and stir continuously for about 3 minutes until the mixture bubbles.
I gradually pour in the milk while stirring, then add ground mustard, cayenne pepper, salt, and pepper.
I let the sauce simmer for about 5 minutes, just until it thickens, then remove it from the heat.
I layer half of the potatoes into the prepared baking dish.
I pour half the sauce over the potatoes and spread it evenly, then sprinkle half the Cheddar and half the Parmesan over top.
I repeat with another layer of potatoes, the remaining sauce, and the remaining cheeses.
I cover the baking dish with foil and bake for 35 minutes.
I remove the foil and continue baking for 25–30 minutes, until the potatoes are tender and the top is golden.
I let the dish rest for about 15 minutes before serving.
I swap Cheddar for Gruyere when I want a nuttier, more elevated flavor.
I add fresh thyme or rosemary to the sauce for a fragrant herbal twist.
I stir a little extra cayenne or paprika into the sauce when I want more heat.
I replace some of the milk with heavy cream for an ultra-rich result.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the oven at 350°F until heated through or microwave individual servings. If the dish seems dry, I add a splash of milk before reheating. Scalloped potatoes also freeze well; I thaw overnight in the fridge and reheat gently in the oven.
FAQs
Why did my sauce turn grainy?
I make sure to simmer gently and stir well after adding the milk to keep it smooth.
Can I use a different type of potato?
Yes, I prefer Yukon Golds or Russets because they become tender and creamy.
Can I slice the potatoes ahead of time?
Yes, I keep them submerged in cold water to prevent browning.
Can I add cheese into the sauce itself?
Yes, stirring some cheese into the sauce gives an even creamier texture.
How do I keep the top from burning?
I cover the dish with foil for the first part of baking and uncover it only to brown.
Can I make this recipe gluten-free?
I use a gluten-free flour blend in place of regular flour for the roux.
What if my sauce is too thick?
I whisk in a little extra milk until it reaches the consistency I like.
Can I double the recipe?
Yes, I use two baking dishes or a larger deep pan and adjust baking time as needed.
Can I use pre-shredded cheese?
I prefer shredding my own for smoother melting, but pre-shredded works in a pinch.
How do I know when the potatoes are done?
I test with a fork; they should be soft and easy to pierce.
Conclusion
I love serving these Scalloped Potatoes because they bring rich flavor and comfort to any meal without much effort. The creamy layers and cheesy topping make them unforgettable, and the leftovers are just as delicious. It’s a classic recipe I return to again and again for both holidays and busy weeknights.
Creamy, comforting scalloped potatoes layered with a rich, savory sauce and topped with melted Cheddar and Parmesan. A classic side dish perfect for holidays and family dinners.
Ingredients
3 pounds potatoes, peeled and thinly sliced (1/8 inch)
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 medium onion, diced
3 tablespoons all-purpose flour
2 cups milk, room temperature
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups shredded Cheddar cheese
1 cup shredded Parmesan cheese
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Peel potatoes and slice into thin, even 1/8-inch slices.
Melt butter in a medium-large saucepan over medium-high heat. Sauté garlic and onion until onions are translucent.
Add flour and stir continuously for about 3 minutes until bubbly.
Gradually pour in milk while stirring. Add mustard, cayenne, salt, and pepper.
Simmer for about 5 minutes, until the sauce thickens. Remove from heat.
Layer half of the potatoes evenly in the prepared baking dish.
Pour half the sauce over the potatoes and spread evenly. Top with half the Cheddar and half the Parmesan.
Repeat with remaining potatoes, sauce, and cheeses.
Cover with foil and bake for 35 minutes.
Remove foil and bake an additional 25–30 minutes, until potatoes are tender and top is golden.
Let rest for 15 minutes before serving.
Notes
Swap Cheddar for Gruyere for a nuttier flavor.
Add fresh thyme or rosemary to the sauce for herbal depth.
Increase cayenne or add paprika for extra heat.
Replace some milk with heavy cream for a richer dish.
