Cheesy Scalloped Potatoes (Print Version)
Tender potatoes in creamy cheese sauce, baked until golden and bubbly
# What You Need:
→ Vegetables
01 - 3.3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium onion, finely chopped
→ Dairy
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 2 cups shredded sharp cheddar cheese
06 - ½ cup grated Parmesan cheese
07 - 3 tbsp unsalted butter
→ Pantry
08 - 3 tbsp all-purpose flour
09 - 1 tsp salt
10 - ½ tsp freshly ground black pepper
11 - ¼ tsp ground nutmeg
# How-To:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft, about 3 minutes.
03 - Sprinkle the flour over the butter and onion, whisking constantly for 1–2 minutes until the mixture is bubbling but not browned.
04 - Gradually add the milk and cream, whisking until smooth. Bring to a simmer and cook until slightly thickened, 3–4 minutes.
05 - Remove from heat. Stir in 1½ cups cheddar cheese and all the Parmesan until melted and smooth. Season with salt, pepper, and nutmeg.
06 - Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle the remaining ½ cup cheddar cheese evenly on top.
08 - Cover the dish with foil and bake for 40 minutes.
09 - Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
10 - Let stand for 10 minutes before serving.
# Expert Advice:
01 -
- The sauce develops this incredible depth that somehow makes everything feel like Sunday supper, even on a Tuesday
- Leftovers reheat beautifully for breakfast, topped with a fried egg
02 -
- Slicing your potatoes unevenly will make you crazy. Some will be mushy while others are barely cooked. Use a mandoline if you have one or take your time with a sharp knife.
- That resting period is when the sauce tightens up. I have ruined the presentation by cutting into this too soon and watching everything slide across the plate.
03 -
- Grate your own cheese. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
- Warm your milk slightly before adding it to the roux. It incorporates faster and you are less likely to get lumps.