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The Best Creamy & Cheesy Make-Ahead Scalloped Potatoes

A spoonful of creamy, cheesy scalloped potatoes being lifted from a baking dish, showing a dramatic cheese pull.
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A recipe for rich, creamy, and cheesy scalloped potatoes that you can prepare in advance for easy serving.

Ingredients

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  • 3 lbs Russet potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. In a large saucepan, melt the butter over medium heat. Add the sliced onion and cook until soft, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the milk and heavy cream until the mixture is smooth.
  5. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg.
  7. Stir in 1 1/2 cups of the cheddar cheese and all of the Parmesan cheese until melted and smooth.
  8. Arrange half of the sliced potatoes in a single layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
  9. Layer the remaining potatoes over the sauce. Pour the remaining sauce evenly over the top layer.
  10. Cover the dish tightly with aluminum foil.
  11. Bake for 45 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the top, and bake uncovered for another 15 to 20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
  12. Let the dish rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish through step 5, but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 30 minutes before covering and baking as directed, adding an extra 10 minutes to the covered baking time.
  • Slice potatoes about 1/8 inch thick for the best texture. A mandoline slicer works well for uniform thickness.
  • If you prefer a tangier flavor, substitute Monterey Jack for some of the cheddar cheese.

Nutrition

Find it online: https://cookerycourier.com/best-creamy-cheesy-scalloped-potatoes-2/