Scalloped Potatoes

5 from 2 votes

Layers of potatoes, cheese, onions, and a creamy sauce bake up into one of our favorite Easter side dishes of all time in these easy scalloped potatoes. Or au gratin potatoes. Whatever you want to call them. Either way we are talking cheesy, carby deliciousness made 100% from scratch.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Side Dish

Cuisine: American

Servings: people

Author: Amy Nash

Ingredients

4 pounds russet potatoes peeled and sliced 1/8-inch thick
4 Tablespoons salted butter
1 medium onion peeled and thinly sliced
4 cloves garlic minced
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 cup cream
2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 1/2 cups freshly-grated sharp cheddar cheese
1/2 cup freshly-grated Parmesan cheese

Instructions

Preheat oven to 400°F. Spray a 9x13-inch baking dish with cooking spray.
Melt butter in a large pan over medium heat. Add onion and saute for 5-6 minutes, until they begin to soften and turn translucent. Add garlic and saute another 1-2 minutes.
4 Tablespoons salted butter, 1 medium onion, 4 cloves garlic
Sprinkle onions, butter, and garlic with flour and stir until evenly dispersed, continuing to cook for 1 minute.
1/4 cup all-purpose flour
Slowly whisk in the milk and cream until combined so there are no lumps of flour. Add salt and pepper, to taste. Continue to cook for another 1-2 minutes, just until the sauce begins to thicken and barely starts to simmer around the edges of the pan. Do not let it come to a boil. Remove from heat and set aside.
2 1/2 cups whole milk, 1/2 cup cream, 2 teaspoons Kosher salt, 1/2 teaspoon black pepper
Spread half of the sliced potatoes in the bottom of the prepared casserole dish in an even layer. Top with half the sauce and onions. Sprinkle with half of the cheddar cheese and all of the Parmesan cheese. Top with another layer of the remaining potatoes, remaining sauce and onions, and remaining cheese.
4 pounds russet potatoes, 2 1/2 cups freshly-grated sharp cheddar cheese, 1/2 cup freshly-grated Parmesan cheese
Cover with foil and bake for 45 minutes. Remove foil and bake uncovered an additional 30-45 minutes, until browned on top and potatoes are cooked through. If the cheese on top begins to brown too much, recover with foil to finish baking.

Notes

Really, any melty cheese will work well here. I have used a combination of sharp cheddar with either Monterey jack or Gruyere before with wonderful results, but you could also try Gouda, mozzarella, or fontina as well.

Nutrition

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