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Cheesey Scalloped Potato Recipe

This Cheesey Scalloped Potato Recipe is pure comfort in every bite. Soft, tender potato slices bake in a rich, creamy cheese sauce until golden and bubbly on top. It smells warm and buttery as it cooks, and tastes even better than it looks. This cozy side dish is easy to make and perfect for family dinners, holidays, or anytime you want something hearty and homemade. One spoonful and everyone will be asking for seconds.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and thinly sliced
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • cooking spray or extra butter for greasing

Equipment

  • Baking Dish
  • Medium Saucepan
  • Whisk

Method
 

  1. Preheat your oven to 375 degrees F. Lightly grease a baking dish with butter or cooking spray.
  2. Wash, peel, and slice the potatoes into thin, even rounds so they cook evenly.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
  5. Slowly pour in the milk and cream while whisking. Cook until the sauce thickens and coats the back of a spoon.
  6. Add salt, pepper, paprika, and half of the cheddar and mozzarella cheese. Stir until melted and smooth.
  7. Layer half of the sliced potatoes in the prepared baking dish and pour half of the cheese sauce over the top.
  8. Repeat with the remaining potatoes and sauce. Sprinkle the rest of the shredded cheese evenly on top.
  9. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 to 25 minutes until golden and bubbly.
  10. Let the dish rest for 10 minutes before serving so the sauce sets and slices cleanly.

Notes

Slice the potatoes thin for even cooking and tender layers. You can substitute Gruyere, Monterey Jack, or Colby for different flavor variations. Letting the dish rest before serving helps the sauce thicken and makes it easier to cut clean slices.