Description
Creamy, cheesy scalloped potatoes that are perfect for family gatherings and holiday meals.
Ingredients
- 3 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Melt the butter in a medium saucepan over medium heat and whisk in the flour to create a roux.
- Gradually add in the warm milk and heavy cream, whisking until smooth.
- Allow the sauce to thicken, stirring often for about 5 to 7 minutes, but don’t let it boil.
- Once thickened, remove from heat and mix in salt, pepper, nutmeg, and cheeses until melted and smooth.
- Layer the potatoes and cheese sauce in the baking dish, finishing with sauce on top.
- Cover with foil and bake for 45 minutes, then uncover, top with remaining cheese, and bake for an additional 20 to 30 minutes.
Notes
For best results, cut potatoes uniformly and use warm milk to help the sauce blend better. Feel free to experiment with different cheese blends.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American