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The Best Creamy Cheesy Scalloped Potatoes with Sharp Cheddar and Gruyère

Close-up of creamy baked scalloped potatoes in a white dish with a deeply browned, cheesy crust.
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This recipe delivers ultra-tender potato slices baked in a rich, homemade sauce featuring sharp cheddar and Gruyère cheese. It is a perfect comfort food side dish for holidays or any special meal.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 clove garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Slice the potatoes thinly using a mandoline or sharp knife. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce. Drain well before use.
  3. Make the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute, stirring constantly to form a roux.
  4. Gradually whisk in the warm milk and heavy cream until the mixture is smooth. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and minced garlic.
  6. Stir in 3/4 cup of the cheddar cheese and 3/4 cup of the Gruyère cheese until melted and smooth. Reserve the remaining cheese for the top layer.
  7. Drain the sliced potatoes completely. Gently fold the potato slices into the cheese sauce until they are evenly coated.
  8. Pour the potato mixture into the prepared baking dish, spreading the slices evenly.
  9. Sprinkle the remaining 1/4 cup cheddar, 1/4 cup Gruyère, and all of the Parmesan cheese over the top layer.
  10. Bake for 60 to 75 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 20 minutes.
  11. Let the potatoes rest for 10 to 15 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish up to the baking step. Cover tightly and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 30 minutes, then add 10 to 15 minutes to the total baking time.
  • Use starchy potatoes like Russet for the best creamy texture. Avoid waxy potatoes.
  • If you prefer a thinner sauce, add an extra 1/2 cup of warm milk to the sauce base.

Nutrition

Find it online: https://epicureempire.com/best-creamy-cheesy-scalloped-potatoes/