Description

These creamy, cheesy, and perfectly tender scalloped potatoes are the ultimate comfort food. With layers of thinly sliced potatoes baked in a rich, flavorful sauce, this recipe is guaranteed to turn out perfect every time. It’s an easy side dish that pairs beautifully with roast chicken, ham, or steak!

Ingredients

Scale

2 lbs (about 4 large) russet potatoes, peeled and thinly sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk (or half-and-half for extra creaminess)
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional, for color)
1/2 cup heavy cream (optional, for extra richness)
1 tbsp chopped fresh parsley (for garnish)

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Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until smooth.
Add the milk gradually, whisking constantly to avoid lumps. Cook until the sauce thickens (about 3–4 minutes).
Stir in the cheeses, garlic powder, onion powder, salt, pepper, and paprika. Mix until the cheese melts and the sauce is smooth. If using, stir in the heavy cream for extra richness.
Assemble the dish: Layer half of the sliced potatoes in the greased baking dish. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce.
Bake uncovered for 50–60 minutes or until the potatoes are fork-tender and golden on top. If needed, broil for 2–3 minutes to brown the top.
Garnish with fresh parsley and let sit for 5 minutes before serving.

Notes

For a lighter version, use 2% milk and reduce the cheese.
Try adding ham or bacon for a heartier dish.
To ensure even cooking, slice the potatoes as uniformly as possible (a mandoline slicer works great).