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Delish Cheesy Scalloped Potatoes

Delish Cheesy Scalloped Potatoes

Tender layers of potatoes baked in a rich garlic cream sauce with melty cheddar and Parmesan—golden, bubbly, and perfect for holidays or any cozy dinner.
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Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 lb russet potatoes, peeled and thinly sliced
  • 1.5 cup heavy cream
  • 1 cup whole milk
  • 3.5 tbsp unsalted butter divided for greasing and sauce
  • 2 tbsp all-purpose flour
  • 1.5 cup yellow onion, thinly sliced
  • 2 clove garlic, minced
  • 2 cup sharp cheddar cheese, shredded
  • 0.5 cup Parmesan cheese, grated
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.25 tsp ground nutmeg
  • 2 tbsp fresh chives, chopped for garnish

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly butter a 9x13 inch baking dish using a small portion of the butter.
  • Make the sauce: Melt remaining butter in a saucepan over medium heat. Add onion and cook until softened, 5 to 6 minutes. Stir in garlic and cook 30 seconds.
  • Sprinkle in flour and cook, stirring, 1 minute. Gradually whisk in heavy cream and milk until smooth.
  • Season the sauce with salt, pepper, thyme, and nutmeg. Simmer, whisking, until slightly thickened, 3 to 4 minutes. Remove from heat.
  • Layer half the potato slices in the prepared dish, slightly overlapping. Pour over half the sauce. Sprinkle with half the cheddar and half the Parmesan.
  • Repeat with remaining potatoes, sauce, and cheeses. Cover tightly with foil.
  • Bake covered for 45 minutes. Uncover and bake until potatoes are tender and the top is golden and bubbly, 20 to 25 minutes more.
  • Let rest 10 minutes before serving. Garnish with chives.

Notes

For best results, slice potatoes evenly to about 0.125 inch thick. Yukon Golds also work well and stay tender without falling apart. Add a pinch of cayenne for gentle heat.