Cheesy Scalloped Potato Bake
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Ingredients
Potatoes
- 3 pounds (1.4 kg) Yukon Gold or Russet potatoes
- Peel (optional) and slice ⅛-inch (3 mm) thick
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg (optional)
- 2 cups shredded sharp cheddar
- 1 cup shredded Gruyère or Monterey Jack
- ½ cup grated Parmesan
Optional
- Fresh thyme
- Chopped parsley
- Extra cheese for topping
Instructions
1. Prepare the potatoes
- Preheat oven to 350°F (175°C).
- Butter a 9×13-inch baking dish.
- Slice potatoes evenly using a mandoline or sharp knife.
- Do not soak the potatoes if you want the starch to help thicken the sauce.
2. Make the sauce
- Melt butter.
- Whisk in flour.
- Cook 1–2 minutes.
- Slowly whisk in milk and cream.
- Cook until thickened (5–7 minutes).
- Add garlic and seasonings.
- Stir in cheddar and Gruyère until melted.
- Reserve Parmesan for the top.
3. Assemble
- Spread a little sauce on the bottom.
- Layer potatoes.
- Spoon over sauce.
- Repeat until all potatoes are used.
- Finish with remaining sauce and Parmesan.
4. Bake
- Cover with foil.
- Bake 60 minutes.
- Remove foil.
- Bake another 25–35 minutes until golden brown.
- Internal temperature should reach about 200°F (93°C).
5. Rest
Allow to rest 15–20 minutes before serving so the sauce sets.
Nutrition Information (Approximate)
Per serving (1/8 of recipe):
| Nutrient | Amount |
|---|---|
| Calories | 470 |
| Protein | 17 g |
| Carbohydrates | 35 g |
| Fat | 30 g |
| Saturated Fat | 18 g |
| Cholesterol | 90 mg |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 700 mg |
| Potassium | 900 mg |
| Calcium | 380 mg |
Values vary depending on the cheeses and dairy used.
Frequently Asked Questions
Can I make it ahead?
Yes. Assemble up to 24 hours ahead, refrigerate, and bake when ready.
Can I freeze it?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.
What’s the best potato?
- Yukon Gold: Creamy texture and holds its shape.
- Russet: Softer, more traditional, and absorbs the sauce well.
Why did my sauce curdle?
Usually because:
- The oven was too hot.
- Pre-shredded cheese (with anti-caking agents) was used.
- The cheese was added over high heat.
Can I use only milk?
Yes, but the dish will be less rich. Replacing some milk with heavy cream gives a creamier texture.
Can I add meat?
Absolutely. Good additions include:
- Cooked ham
- Bacon
- Shredded chicken
- Smoked sausage
Can I make it gluten-free?
Yes. Replace the flour with a gluten-free all-purpose flour or 2 tablespoons cornstarch mixed with cold milk.
How do I know it’s done?
Insert a knife into the center. It should slide through easily, and the top should be deeply golden.
Tips for Success
- Slice potatoes to a uniform thickness.
- Use freshly grated cheese for the smoothest sauce.
- Cover for most of the baking time to ensure the potatoes cook through.
- Let the casserole rest before serving for cleaner slices.
- For an extra-crispy top, broil for 2–3 minutes at the end, watching closely to prevent burning.
