Print

Holiday Scalloped Potatoes

Creamy cheesy holiday scalloped potatoes baked in a white ceramic dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe yields creamy, cheesy scalloped potatoes that are the perfect comforting side dish for any holiday feast. A quick roux creates a velvety sauce that clings to each potato slice, ensuring a cohesive, non-greasy texture. Simple ingredients come together for a reliable and deeply satisfying dish that feels like a warm hug on a plate.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 1 cup heavy cream or half-and-half
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Gruyère or Swiss cheese
  • Fresh thyme or chives for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. Place slices in a large bowl of cold water to prevent browning.
  3. Melt butter in a large saucepan over medium heat. Add diced onion and cook until soft, about 5 minutes.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle flour over the onions and butter. Cook, stirring constantly, for 2 minutes to make a roux.
  6. Gradually whisk in the warmed milk and cream, letting the mixture thicken slightly between additions.
  7. Cook and whisk until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
  8. Stir in salt, pepper, nutmeg, 1 1/2 cups of cheddar cheese, and all of the Gruyère until melted and smooth.
  9. Drain the potato slices and pat them very dry with a clean kitchen towel.
  10. Spread a thin layer of the cheese sauce on the bottom of the prepared baking dish.
  11. Arrange a third of the potato slices in an even, overlapping layer. Pour a third of the remaining sauce over top.
  12. Repeat layers two more times, ending with sauce. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  13. Cover the dish tightly with foil and bake for 45 minutes.
  14. Remove the foil and bake for an additional 25-35 minutes, until the top is golden brown, the sauce is bubbling, and a knife inserts easily into the center.
  15. Let the dish rest for 15 minutes before serving. Garnish with fresh herbs if desired.

Notes

For a lighter version, use 2% milk and omit the cream. To make scalloped potatoes and ham, layer 1-2 cups of diced cooked ham between the potato layers. Letting the dish rest after baking is crucial for the sauce to set and serve neatly.

Nutrition

Find it online: https://harmonymeal.com/holiday-scalloped-potatoes/