Description
Creamy, cheesy scalloped potatoes with layers of tender Yukon Gold potatoes in a rich cheese sauce. A reliable recipe that delivers consistent results every time.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped
- Butter for greasing
Instructions
- 1. Preheat oven to 350°F and butter a 9×13-inch baking dish.
- 2. Slice potatoes into uniform 1/8-inch thick rounds.
- 3. Melt butter in large saucepan, add flour and whisk for 2 minutes.
- 4. Gradually add warm milk while whisking constantly.
- 5. Add cream, salt, pepper, nutmeg, and garlic. Cook 3-4 minutes until thickened.
- 6. Remove from heat and stir in 1 1/2 cups cheddar and all Parmesan cheese.
- 7. Layer half the potatoes in prepared dish, overlapping slightly.
- 8. Pour half the cheese sauce over potatoes.
- 9. Add remaining potatoes and pour remaining sauce over top.
- 10. Sprinkle with remaining 1/2 cup cheddar cheese.
- 11. Cover with foil and bake 45 minutes.
- 12. Remove foil and bake 25-30 minutes until golden brown.
- 13. Rest 10 minutes before serving, garnish with chives.
Notes
For best results, use freshly grated cheese and slice potatoes uniformly. Can be assembled earlier in the day and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 745mg
- Fat: 22g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g