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Creamy Scalloped Potatoes with Cheddar Sauce Perfectly Smooth Every Time

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A cozy and creamy scalloped potatoes recipe with a smooth cheddar cheese sauce that never curdles, perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed (480 ml / 2 cups)
  • 1 cup sharp cheddar cheese, shredded (about 110g / 3.9 oz)
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
  • Optional topping:
  • ¼ cup grated Parmesan cheese (25g / 0.9 oz)
  • 2 tablespoons panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and slice the russet potatoes very thinly, about 1/8 inch thick. Toss with 1 teaspoon salt and ½ teaspoon black pepper. Set aside.
  3. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for about 2 minutes until bubbling and nutty-smelling.
  4. Slowly whisk in 2 cups warm whole milk gradually, whisking constantly to prevent lumps. Continue whisking until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
  5. Stir in ½ teaspoon garlic powder, ¼ teaspoon ground nutmeg, and salt and pepper to taste.
  6. Remove from heat and fold in 1 cup shredded sharp cheddar cheese gently until melted and smooth. Add a splash of milk if sauce is too thick. Avoid boiling after cheese is added.
  7. Grease a 9×13 inch baking dish lightly with butter. Arrange half the potato slices in an even layer. Pour half the cheese sauce over the potatoes and spread gently.
  8. Repeat with remaining potatoes and cheese sauce in a second layer.
  9. Optional: Mix ¼ cup grated Parmesan cheese with 2 tablespoons panko breadcrumbs and sprinkle evenly on top.
  10. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  11. Remove foil and bake for an additional 15-20 minutes until top is golden and bubbly and potatoes are tender.
  12. Let the dish rest for 10 minutes before serving to allow the sauce to set and potatoes to firm up.

Notes

Do not add cheese to boiling milk to prevent curdling. Use a mandoline slicer for even potato slices. Cover dish with foil during most of baking to retain moisture, then remove foil to brown the top. Sauce can be loosened with extra warm milk if too thick before layering. Prepare potatoes and sauce ahead to save time.

Nutrition

Keywords: scalloped potatoes, cheddar cheese sauce, creamy potatoes, comfort food, cheesy potatoes, easy side dish

Find it online: https://twinkletaste.com/creamy-scalloped-potatoes-with-cheddar-sauce-perfectly-smooth-every-time/