Creamy Cheesy Scalloped Potatoes Recipe for Perfect Fall Dinners
Tender layers of golden potatoes swimming in a luscious, velvety cheese sauce, crisped to golden-brown perfection. A comforting dish perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
Ingredients
- Russet or Yukon Gold Potatoes, peeled and thinly sliced (about 1/8-inch thick)
- Unsalted Butter
- All-Purpose Flour
- Whole Milk, warmed
- Heavy Cream
- Shredded Cheese (sharp cheddar and Gruyère recommended)
- Garlic Powder
- Onion Powder
- Nutmeg
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease your baking dish lightly with butter or cooking spray.
- Peel and slice the potatoes into thin, even rounds (about 1/8-inch thick).
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the warmed milk and cream, whisking constantly to prevent lumps. Cook for 3-4 minutes until thickened.
- Remove the saucepan from heat and stir in shredded cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Mix until smooth and creamy.
- Arrange half of the potato slices in the baking dish, slightly overlapping. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake uncovered for 15-20 minutes, or until the top is golden brown and bubbling.
- Let the dish rest for 10 minutes before serving to allow the sauce to set.
Notes
Thin, uniform potato slices ensure even cooking. Warm the milk to prevent lumps in the sauce. Rest the dish before serving to allow the sauce to thicken and layers to stay intact.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Fat: 18
- Carbohydrates: 28
- Fiber: 2
- Protein: 10
Keywords: scalloped potatoes, cheesy potatoes, fall comfort food, holiday side dish, creamy potatoes