Scalloped Potatoes
Layers of thinly sliced Yukon Gold potatoes nestled in a rich, cheesy cream sauce, baked to perfection. A comforting and indulgent side dish perfect for holiday gatherings or cozy weeknight meals.
Ingredients
- 3 pounds Yukon Gold or Russet potatoes peeled and thinly sliced
- 1 large yellow onion thinly sliced (mandoline recommended)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream (optional swap: 1 cup low-fat milk + 2 tablespoons cream cheese)
- 2 cups shredded sharp cheddar cheese (8 ounces; Cabot Extra Sharp)
- 1 cup shredded Gruyère or Swiss cheese (4 ounces)
- 1 teaspoon kosher salt plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- pinch freshly grated nutmeg (optional but magical)
- 1 tablespoon chopped fresh chives or parsley for garnish
Instructions
- Preheat your oven to 375°F. Butter a 9×13-inch casserole dish generously.
- Melt butter in a saucepan, whisk in flour, gradually add milk and cream, simmer until thickened. Season with salt, pepper, and nutmeg.
- Layer potatoes, onions, cheeses, and sauce in the casserole dish. Repeat layers, ensuring even coverage. Top with remaining cheese.
- Cover with foil and bake, then uncover and bake until golden and bubbly. Let rest before serving.
- Garnish with chives or parsley before serving. Enjoy the creamy, cheesy goodness!
Notes
Choose firm, dry potatoes for even slices. Grate your own cheese for smoother melting. Letting the sauce thicken prevents a watery casserole.
Love this recipe?Follow us at @thenandnowspace for more