Description

This recipe for Irresistibly Creamy Cheesy Scalloped Potatoes delivers layers of thinly sliced russet potatoes baked in a luscious, velvety cheese and cream sauce enriched with sautéed onions and aromatic garlic. Perfectly seasoned with nutmeg, salt, and pepper, and topped with a golden melted cheese crust, this comforting side dish is an ideal accompaniment for any hearty meal.

Ingredients

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For the Sauce and Filling

2 cups heavy cream
3 tablespoons unsalted butter
2 cups shredded cheese (cheddar or a mix of cheddar and Gruyère)
2 medium onions, finely chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg (optional)

For the Potatoes

2 russet potatoes, peeled and very thinly sliced (mandoline recommended)

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Instructions

Preheat the oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the scalloped potatoes.
Sauté the aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped onions and cook until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Make the cheese sauce: Sprinkle 2 tablespoons of all-purpose flour over the butter and onion mixture, stirring constantly to form a roux. Gradually pour in the heavy cream, whisking continuously to prevent lumps. Cook the sauce until it thickens slightly, about 3-5 minutes. Then, add salt, black pepper, and nutmeg if using. Stir in 1 1/2 cups of shredded cheese until melted and smooth, creating a rich, creamy sauce.
Prepare the potatoes: Peel the russet potatoes and slice them very thinly—using a mandoline slicer is recommended for uniform layers. Pat the slices dry to remove excess moisture.
Assemble the dish: In a greased baking dish, arrange a layer of potato slices in an even layer. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat layering the potatoes and cheese sauce until all are used, finishing with a layer of potatoes topped with the remaining 1/2 cup shredded cheese.
Bake to perfection: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 20 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
Rest and serve: Let the scalloped potatoes cool for about 10 minutes before serving to allow the sauce to set slightly for easier slicing and enhanced flavor.

Notes

For even potato slices, use a mandoline slicer, but handle carefully to avoid injury.
If you prefer a stronger cheese flavor, increase the amount of Gruyère cheese or use sharp cheddar.
The recipe can be made ahead and refrigerated before baking; add an extra 10 minutes to the baking time if baking chilled.
Nutmeg is optional but highly recommended as it adds a warm, complimentary undertone to the creamy sauce.
Covering the dish during the initial baking helps cook potatoes through without burning the cheese topping.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.