Description
This Best Homemade Scalloped Potatoes recipe features tender Yukon Gold potatoes baked in a rich and creamy garlic-onion cheese sauce, topped with sharp cheddar and Parmesan cheeses. Perfectly layered and baked to golden bubbly perfection, this classic American side dish is comforting and ideal for holiday dinners or anytime you crave a cheesy, savory treat.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, thinly sliced
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheeses
- 1 1/2 cups freshly shredded sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: In a saucepan over medium heat, melt the butter, then add the finely diced onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Cream Sauce: Stir in the flour and cook while whisking constantly for 1 minute to form a roux. Gradually pour in the whole milk and heavy cream, whisking continuously until the mixture is smooth. Cook for 3 to 5 minutes until the sauce thickens, then season with salt, black pepper, and ground nutmeg.
- Layer the Potatoes and Sauce: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream sauce over the potatoes and sprinkle with half of the shredded sharp cheddar cheese. Repeat the layers with the remaining potatoes, sauce, and cheddar cheese.
- Add Parmesan and Cover: Top the final layer with the freshly grated Parmesan cheese. Cover the dish tightly with foil to keep moisture in during baking.
- Bake Covered: Bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the creamy sauce.
- Bake Uncovered: Remove the foil and continue baking for an additional 25 to 30 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Rest Before Serving: Let the scalloped potatoes rest for 10 to 15 minutes before serving to allow the sauce to thicken and set for perfect slicing.
Notes
- Slice the potatoes evenly to ensure consistent cooking throughout the dish.
- For extra richness and a different flavor profile, substitute Gruyère cheese for part of the cheddar cheese.
- Allowing the scalloped potatoes to rest before serving helps the creamy sauce thicken and makes the dish easier to serve.
