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Creamy Cheesy Scalloped Potatoes

Creamy cheesy scalloped potatoes are layered with a cheddar sauce and baked until the potatoes are knife-tender with a golden top. Let the casserole rest for 15 minutes so the sauce settles before serving.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1 tbsp unsalted butter softened
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
For the cheese sauce and topping
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cloves garlic minced
  • 2 cup whole milk
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup sharp cheddar cheese shredded, divided

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the dish
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish with the softened butter.
  2. Arrange half of the potatoes in overlapping layers in the baking dish.
Make the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat, then stir in the flour and garlic and cook for 1 minute, stirring constantly.
  2. Gradually whisk in the milk and cream, then add the salt and pepper; bring to a gentle simmer and cook for 3 to 5 minutes, whisking, until thick enough to coat a spoon.
  3. Remove the saucepan from the heat and stir in 1 1/2 cups of the cheddar until melted.
Assemble and bake
  1. Pour half of the cheese sauce over the potatoes, arrange the remaining potatoes on top, and pour the rest of the sauce over them.
  2. Cover the dish tightly with foil and bake for 50 minutes, then remove the foil, sprinkle the remaining 1/2 cup cheddar over the top, and bake for 25 to 35 minutes, until the potatoes are knife-tender and the top is golden.
  3. Let the potatoes rest for 15 minutes before serving.

Notes

For even cooking, slice the potatoes uniformly. Refrigerate leftovers for up to 4 days; freezing is possible, though the sauce may change texture. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend.