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Cheesy Scalloped Potatoes for Holidays and Weeknights — Creamy, Layered, and Sliceable Pinterest recipe pin

Cheesy Scalloped Potatoes

Creamy, layered scalloped potatoes baked with a light roux-based cheese sauce and a golden cheesy top—reliable for holidays and weeknight dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 4 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese shredded (divided)
  • 1/2 cup Monterey Jack cheese shredded (divided)
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • Pinch of ground nutmeg
  • 1 tbsp melted butter for greasing
Optional
  • 2 cloves garlic minced (optional)
  • 1 small yellow onion thinly sliced (optional)

Equipment

  • 1 9x13-inch baking dish
  • 1 Mandoline or sharp chef's knife
  • 1 3-quart saucepan
  • 1 Box grater or microplane

Method
 

Prepare ingredients
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with 1 tablespoon melted butter.
Slice potatoes
  1. Peel or scrub potatoes and slice to 1/8 inch thickness using a mandoline or sharp knife; rinse once to remove surface starch and pat dry.
Make sauce
  1. In a 3-quart saucepan over medium heat melt 4 tablespoons butter, whisk in 3 tablespoons flour and cook 1–2 minutes, then slowly whisk in 2 cups whole milk until smooth and simmering; cook 4–6 minutes until the sauce coats the back of a spoon.
  2. Remove pan from heat and stir in 1 cup shredded cheddar and 1/4 cup Monterey Jack, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and a pinch of nutmeg until smooth; reserve remaining 1/2 cup cheddar and 1/4 cup Monterey Jack for topping.
Assemble and bake
  1. Arrange half the potato slices in a single overlapping layer in the dish, season lightly with salt and pepper, and pour half the cheese sauce over; repeat with remaining potatoes and sauce, dot with remaining butter and sprinkle reserved cheese on top.
  2. Cover tightly with foil and bake at 375°F for 45 minutes, then remove foil and bake an additional 15–20 minutes until the top is golden and a knife slides through the center easily.
  3. Remove from oven and let rest 10–15 minutes before serving.

Notes

Slice potatoes uniformly (1/8 inch) for even cooking; use a mandoline if available. Add most of the cheese off heat to avoid grainy sauce and reserve some for topping. You can assemble the casserole a day ahead and refrigerate; add 10–15 minutes to bake time when baking from cold.