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Irresistibly Creamy Baked Scalloped Potatoes That Melt in Your Mouth - Featured Image

Irresistibly Creamy Baked Scalloped Potatoes That Melt in Your Mouth

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Learn how to make delicious Creamy Baked Scalloped Potatoes. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 4 large russet potatoes (about 2 pounds), peeled and thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (can substitute with half-and-half for extra richness)
  • 1 cup heavy cream (optional, for extra creaminess)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1½ cups sharp white cheddar cheese, shredded (substitute with Gruyère or a mix of cheeses if preferred)
  • ½ cup Parmesan cheese, grated
  • Fresh thyme or parsley for garnish (optional)

Mama Lou always emphasized using russet potatoes for their creamy texture when baked. I learned from her that the thickness of the slices matters—a mandoline slicer made this task so much easier during our kitchen sessions together. If you prefer a lighter version, swapping out heavy cream for more milk works just fine, though I must admit, the indulgence of cream is a small but delightful luxury.

Instructions

  1. Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. I like to use a little extra butter here to ensure those edges get beautifully golden.
  2. Peel and thinly slice the potatoes, about 1/8 inch thick. If you have a mandoline, this is the moment to use it carefully. This step reminds me of afternoons spent with Ouma, both of us slicing and chatting, turning a chore into a cherished ritual.
  3. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Keep whisking for about 2 minutes—this cooks out the raw flour taste and thickens the base.
  4. Slowly pour in the milk and cream, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes. This is the magic moment when you know your scalloped potatoes will be irresistibly creamy.
  5. Remove the sauce from heat and stir in garlic powder, onion powder, half of the salt, pepper, and 1 cup of cheddar cheese until melted and smooth. This cheesy sauce is what makes this dish truly special.
  6. Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce.
  7. Sprinkle the remaining cheddar and Parmesan cheeses evenly over the top. Mama Lou believed that a generous cheese topping was the crown jewel of scalloped potatoes, and I couldn’t agree more.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
  9. Allow the dish to rest for 10 minutes before serving. This helps the sauce thicken slightly and makes it easier to serve.

One of my favorite tips from Mama Lou was to peek at the potatoes during the last 10 minutes of baking to ensure the cheese doesn’t overbrown. Every oven is different, and a little watchfulness goes a long way to perfect the dish.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://notesrecipes.com/creamy-baked-scalloped-potatoes/