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Creamy Scalloped Potatoes from Scratch with Crispy Golden Tops

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A creamy, dreamy scalloped potatoes recipe with a golden, crispy finish that balances tender layers and a crunchy top, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 2 pounds (900g) russet potatoes
  • 4 tablespoons (60g) unsalted butter, softened
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 ½ cups (150g) sharp cheddar cheese, shredded
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • A pinch of nutmeg
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter the casserole dish to prevent sticking.
  2. Peel and slice the potatoes into 1/8-inch (3mm) thick rounds using a mandoline or sharp knife. Rinse slices under cold water to remove excess starch, then pat dry.
  3. In a medium saucepan, melt 4 tablespoons (60g) of unsalted butter over medium heat. Stir in 3 tablespoons (24g) of all-purpose flour and cook for 1-2 minutes, whisking constantly until smooth and bubbling (roux).
  4. Gradually whisk in 2 cups (480ml) whole milk, cooking until sauce thickens and coats the back of a spoon, about 5-7 minutes. Stir in garlic powder, onion powder, nutmeg, salt, and pepper. Remove from heat and add 1 cup (100g) shredded sharp cheddar cheese, stirring until melted and smooth.
  5. Layer half the potato slices evenly in the casserole dish. Pour half the cheese sauce over the potatoes, spreading gently. Repeat with remaining potatoes and sauce.
  6. Sprinkle the remaining ½ cup (50g) sharp cheddar and ½ cup (50g) grated Parmesan evenly on top. Optionally, scatter fresh thyme leaves.
  7. Bake uncovered for 50-60 minutes until edges bubble and top is golden brown and crisp. Test doneness by poking a knife into potatoes; they should be tender.
  8. Let the dish rest for 10 minutes before serving to allow the sauce to settle and make slicing easier.

Notes

If the top browns too quickly, cover loosely with foil halfway through baking. Rinse potato slices to remove excess starch for better texture. Let the dish rest before slicing to prevent sauce from running. For gluten-free, substitute flour with a gluten-free blend. For dairy-free, use plant-based milk, butter, and cheese alternatives.

Nutrition

Keywords: scalloped potatoes, creamy potatoes, cheesy potatoes, comfort food, crispy potato topping, easy side dish, holiday side, baked potatoes

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