The Scalloped Potatoes with Layers of Tender Potatoes & Creamy Cheesy Sauce – Easy Comfort Food Recipe
Scalloped potatoes with layers of tender potatoes and creamy cheesy sauce are the ultimate side dish! Thinly sliced potatoes baked in a luscious cream sauce with melted cheese create a rich, golden casserole that’s perfect for holiday dinners, Sunday meals, or cozy family gatherings. Simple, hearty, and always a crowd favorite.
Equipment
- Sharp knife or mandoline slicer
- Saucepan (for sauce)
- Whisk
- Casserole dish
- Aluminum foil
Ingredients
- 2 lbs Yukon Gold or Russet potatoes (thinly sliced)
- 1 medium onion (thinly sliced)
- 3 garlic cloves (minced)
- 4 tbsp butter
- 3 tbsp all-purpose flour (or cornstarch for gluten-free)
- 3 cups milk
- 1 cup heavy cream
- 2 cups shredded cheese (Cheddar, Gruyère, or blend)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for garnish)
- Fresh parsley (for garnish)
Instructions
- Prep Potatoes: Peel and slice potatoes thinly (about ⅛ inch). Slice onions.
- Make Sauce: Melt butter in saucepan. Whisk in flour to form roux. Slowly add milk and cream, whisking until smooth. Stir in cheese, garlic, salt, and pepper until creamy.
- Layer Dish: Grease casserole dish. Arrange potatoes and onions in layers, pouring sauce over each layer. Finish with sauce and cheese on top.
- Bake: Cover with foil and bake at 350°F (175°C) for 45 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
- Rest & Serve: Let rest for 10 minutes before slicing. Garnish with parsley and paprika.
Notes
- Slice potatoes thinly for even cooking.
- Whisk sauce thoroughly to avoid lumps.
- Cover dish during initial baking to prevent burning.
- Use a blend of cheeses for depth of flavor.
- Rest before serving for clean slices.