Go Back

Cheesy Scalloped Potatoes - Cozy, Creamy, and Crowd-Pleasing

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Russet or Yukon Gold potatoes (about 3 pounds), peeled if you prefer
  • Yellow onion (1 medium), thinly sliced
  • Garlic (2–3 cloves), minced
  • Unsalted butter (4 tablespoons)
  • All-purpose flour (3 tablespoons)
  • Whole milk (2 cups)
  • Heavy cream (1 cup)
  • Sharp cheddar cheese (2 cups grated)
  • Gruyère or Swiss cheese (1 cup grated)
  • Salt and black pepper
  • Ground nutmeg (a pinch, optional)
  • Fresh thyme (1–2 teaspoons chopped, optional)
  • Olive oil or butter for greasing the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or olive oil. Set aside.
  2. Slice the potatoes: Using a mandoline or a sharp knife, slice potatoes into 1/8-inch rounds. Keep slices similar in thickness so they cook evenly.
  3. Sauté the aromatics: In a medium saucepan, melt 4 tablespoons butter over medium heat. Add sliced onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in the garlic and cook 30 seconds.
  4. Make the roux: Sprinkle flour over the onions and stir for 1 minute to cook off the raw taste. The mixture will look pasty—this is good.
  5. Add milk and cream: Slowly whisk in the milk and cream. Keep whisking as it thickens to a smooth, velvety sauce, 3–5 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg if using.
  6. Stir in cheese: Remove from heat and add 1 1/2 cups cheddar and 1/2 cup Gruyère. Stir until melted and silky. Taste and adjust seasoning.
  7. Layer the potatoes: Arrange a third of the potato slices in the baking dish, slightly overlapping. Sprinkle lightly with salt, pepper, and thyme if using. Spoon over a third of the cheese sauce. Repeat two more times, finishing with sauce.
  8. Top with remaining cheese: Sprinkle the remaining cheddar and Gruyère over the surface for a browned, bubbly crust.
  9. Bake covered, then uncovered: Cover the dish tightly with foil and bake 35 minutes. Remove foil and bake another 20–30 minutes, until the top is golden and a knife slips through the layers easily.
  10. Rest before serving: Let the dish sit for 10–15 minutes. This helps the sauce set so slices hold together nicely.