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Best Cheesy Scalloped Potatoes Holiday Recipe

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These holiday-perfect cheesy scalloped potatoes are creamy without being heavy, cheesy without being greasy, and use whole milk instead of heavy cream for a lighter, yet still rich and satisfying side dish. They’ve earned their spot on every holiday table with their golden, bubbly top and tender, flavorful layers.

Ingredients

Scale
  • 3 pounds Russet potatoes (about 6 medium), peeled and thinly sliced
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus more for parboiling water
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • A pinch of nutmeg
  • ½ cup sharp cheddar cheese, for topping
  • ¼ cup grated Parmesan cheese, for topping

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish generously.
  2. Peel and slice potatoes into ⅛-inch thick slices. Place slices in a large bowl of cold water to prevent browning and remove excess starch.
  3. Bring a large pot of salted water to a boil. Drain potatoes from cold water and add to boiling water. Cook for exactly 5 minutes (set a timer). Drain in a colander and let cool for a few minutes.
  4. In a medium saucepan over medium heat, melt 3 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute, stirring constantly, to make a roux.
  5. Slowly pour in milk, whisking constantly. Continue whisking until sauce thickens, about 3-4 minutes, until it coats the back of a spoon. Remove from heat and stir in 2 cups shredded cheddar until melted and smooth. Season with salt, pepper, thyme, and nutmeg.
  6. Layer one-third of the parboiled potato slices in the buttered dish. Pour one-third of the cheese sauce over them, spreading evenly. Repeat with another layer of potatoes and sauce, then a final layer of potatoes and sauce. Press down gently with a spatula.
  7. Sprinkle remaining ½ cup cheddar and ¼ cup Parmesan over the top.
  8. Bake uncovered for 35-40 minutes, until top is golden brown and bubbly. If browning too quickly, tent loosely with foil for the last 10 minutes. Potatoes are done when a knife slides through the center with no resistance.
  9. Let rest for 10 minutes before serving.

Notes

Don’t skip the parboiling step; it ensures even cooking. Use freshly shredded cheese for a smooth sauce. Let the sauce cool slightly before layering to keep layers distinct. For make-ahead, assemble up to 24 hours in advance, cover with foil, and refrigerate; add 10 minutes to baking time. For freezing, assemble unbaked, wrap tightly, and freeze up to 3 months; thaw overnight and add 15-20 minutes to baking time.

Nutrition

Keywords: scalloped potatoes, cheesy potatoes, holiday side dish, Christmas potatoes, creamy potatoes, potato casserole, comfort food, Thanksgiving side dish

Find it online: https://lolaspoon.com/best-cheesy-scalloped-potatoes-holiday-recipe/