Creamy Scalloped Potatoes
Rich, buttery, and perfectly tender scalloped potatoes baked in a creamy garlic sauce with a golden cheese topping. This crowd-favorite side dish pairs beautifully with roasted meats, holiday dinners, or any comfort-food spread.
Ingredients
- 2 ½ lbs peeled Yukon Gold potatoes thinly sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves minced
- ½ tsp ground nutmeg
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tbsp chopped fresh chives for garnish
Instructions
- Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish.
- In a saucepan, melt butter over medium heat, stir in flour, and cook for 1 minute.
- Gradually whisk in milk and cream until smooth and thickened, then add garlic, nutmeg, salt, and pepper.
- Layer half the sliced potatoes in the dish, pour over half the sauce, repeat, and top with cheeses.
- Bake uncovered for 70–75 minutes until golden and tender.
- Rest 10 minutes before serving.
Notes
You can prep this up to a day ahead and refrigerate before baking. Swap Yukon Golds for Russets if needed. Leftovers keep well for 3 days in the fridge—reheat covered to retain creaminess. Great alongside roast beef, chicken, or ham.