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Cozy Scalloped Potatoes

Creamy scalloped potatoes casserole with crispy cheesy edges and fresh chives.
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This recipe delivers the ultimate comfort food with creamy, cheesy layers. The key is thin, uniform potato slices and a rich sauce for a perfectly tender, non-watery result. It’s a simple yet impressive dish that promises warmth and nostalgia with every bite.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream or half-and-half, warmed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Parmesan cheese, divided
  • Fresh parsley or chives, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Peel potatoes and slice uniformly thin, about 1/8-inch. Place slices in a large bowl of cold water to prevent browning.
  3. In a large saucepan, melt butter over medium heat. Add diced onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
  4. Sprinkle flour over onions and cook, stirring constantly, for 2 minutes to form a roux.
  5. Gradually whisk in warmed milk and cream. Bring to a gentle simmer. Stir in thyme, nutmeg, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
  6. Remove sauce from heat. Stir in 1 cup cheddar cheese and 1/2 cup Gruyère until melted and smooth.
  7. Drain potato slices and pat them very dry with a clean kitchen towel.
  8. Arrange a single, slightly overlapping layer of potatoes in the prepared dish. Spoon about one-third of the cheese sauce over the layer. Repeat with two more layers of potatoes and sauce, ending with sauce.
  9. Cover dish tightly with aluminum foil. Bake for 45 minutes.
  10. Carefully remove foil. Sprinkle remaining 1 cup cheddar and 1/2 cup Gruyère evenly over the top.
  11. Return to oven, uncovered, and bake for 25-35 minutes more, until potatoes are fork-tender, top is golden, and sauce is bubbling at edges.
  12. Let rest for 15 minutes before serving. Garnish with fresh parsley or chives.

Notes

For a non-watery result, ensure potato slices are thin and thoroughly dried before layering. Letting the dish rest after baking allows the sauce to set for perfect slices. To make ahead, assemble, cover, and refrigerate overnight; add 10-15 minutes to baking time.

Nutrition

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