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Two photos of creamy scalloped potatoes with a golden cheesy top in a baking dish.

Creamy Scalloped Potatoes

Tender sliced potatoes baked in a garlicky cheddar cream sauce until bubbly and golden.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings: 8 Servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and thinly sliced
  • 4 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 4 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups shredded sharp cheddar divided
  • 1/2 cup grated Gruyère or Parmesan
  • Fresh thyme for garnish

Equipment

  • 9x13-inch baking dish
  • Mandoline or sharp knife
  • Large saucepan
  • Aluminum foil

Method
 

  1. Slice the potatoes 1/8 inch thick and preheat the oven to 375°F.
  2. Tip: Don't rinse the slices.
  3. Cook the onion and garlic in butter, whisk in the flour, then add the milk, cream, and seasonings.
  4. Simmer 5 minutes and stir in 1 1/2 cups cheddar off the heat.
  5. Layer potatoes and sauce in three layers in the baking dish.
  6. Bake covered 45 minutes, then uncovered with the remaining cheese for 25 to 30 minutes.
  7. Rest 15 minutes before serving.

Notes

Assemble up to 24 hours ahead and add 10 minutes to the bake time.
Use whole milk and cream to prevent a curdled sauce.