If you have a soft spot for comfort food that feels like a warm hug on a plate, you are absolutely going to adore this Creamy Baked Scalloped Potatoes with Cheddar and Parmesan Recipe. It’s a luscious, cheesy casserole bursting with tender, thinly sliced potatoes bathed in a velvety cream sauce infused with garlic and onion. The combo of sharp cheddar melted into the sauce and nutty Parmesan crust on top creates an irresistible flavor and texture harmony that keeps everyone coming back for seconds. Easy to make yet seriously impressive, this dish perfectly balances indulgence and approachability, making it a true winner any day of the week.
Ingredients You’ll Need
Gathering these simple, wholesome ingredients is the first step to creating pancakes that wow. Each brings something special — from the silkiness of the milk to the mild sweetness of the onions, all working together in perfect harmony.
- 2 lbs potatoes (Yukon Gold or Russet): Choose firm, waxy potatoes for the best texture after baking.
- 2 tablespoons butter: Adds richness and helps create the creamy roux base.
- 2 tablespoons all-purpose flour: The essential thickening agent for that smooth, luscious sauce.
- 2 cups whole milk (or half-and-half): Whole milk gives creaminess; half-and-half amps it up for extra indulgence.
- 1 cup grated cheddar cheese (optional): Sharp cheddar infuses the sauce with bold flavor and melty goodness.
- 1 small onion, finely chopped: Sweet and aromatic, it softens into the sauce for depth.
- 2 cloves garlic, minced: Adds a subtle savory kick without overpowering.
- 1/2 teaspoon salt: Enhances every single flavor in the dish.
- 1/4 teaspoon black pepper: A gentle touch of heat brightens the creaminess.
- 1/4 teaspoon ground nutmeg (optional): Just a whisper of warm spice to elevate the sauce.
- 1/2 cup grated Parmesan cheese for topping (optional): Creates a golden, crispy crust that contrasts the creamy layers inside.
How to Make Creamy Baked Scalloped Potatoes with Cheddar and Parmesan Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C), setting the stage for perfectly baked scalloped potatoes. Grease a 9×13-inch baking dish generously with butter or use a non-stick spray — this helps the potatoes slide out easily and ensures no sticking during baking.
Step 2: Create the Cream Sauce Base
In a medium saucepan over medium heat, melt the butter until it starts to bubble. Toss in the finely chopped onion and sauté for about 5 minutes until softened and fragrant. Next, add the minced garlic and cook for one more minute to release its aroma without burning.
Step 3: Make a Roux
Sprinkle the flour over the onion and garlic mixture, stirring well to create a smooth paste called a roux. Cook this for 1 to 2 minutes while whisking constantly—this little step ensures the flour loses its raw taste and thickens your sauce beautifully.
Step 4: Add Milk and Season
Slowly pour in the milk or half-and-half, whisking constantly to avoid lumps. As the mixture simmers, it will thicken luscious and creamy in about 5 minutes. Season with salt, pepper, and a pinch of nutmeg if you like a subtle warm note. If you’re including cheddar, stir it in now until it melts completely, enriching the sauce with cheesy decadence.
Step 5: Layer the Potatoes
Arrange half of your thin potato slices evenly in the prepared dish. Pour half of the cream sauce over the potatoes, making sure every slice gets coated. Repeat the layering with the remaining potatoes and cream sauce, building a dreamy, creamy stack.
Step 6: Top with Parmesan
If you adore that crunchy, golden crust atop your scalloped potatoes, sprinkle the grated Parmesan evenly over the final layer. It melts down into a delightful topping that adds an extra cheesy punch and texture contrast.
Step 7: Bake to Perfection
Cover the dish tightly with foil and bake for 45 minutes, allowing the potatoes to become soft and fully cooked. Uncover and continue baking for another 15 to 20 minutes to get that bubbly, golden, irresistible top layer. You’ll know it’s ready when the top browns beautifully and you can easily pierce the potatoes with a fork.
Step 8: Rest and Serve
Before you dive in, let the scalloped potatoes sit for 5 to 10 minutes after baking. This resting time lets the sauce thicken slightly and the layers set, making serving easier and the flavors even more harmonious.
How to Serve Creamy Baked Scalloped Potatoes with Cheddar and Parmesan Recipe
Garnishes
Fresh herbs like chopped parsley, chives, or thyme sprinkled on top add a delightful pop of color and freshness that perfectly balances the richness. You can also add a small grating of extra Parmesan for visual flair and flavor boost.
Side Dishes
This creamy baked scalloped potatoes with cheddar and Parmesan recipe shines alongside roasted meats like chicken, beef, or pork. A crisp green salad or steamed vegetables add a vibrant, light contrast, helping you round out a comforting, flavorful meal.
Creative Ways to Present
For a fun twist, assemble this dish in individual ramekins or muffin tins for personal-sized servings. You can fold in cooked bacon bits or caramelized onions between layers for an extra savory surprise. Alternatively, add a thin layer of sautéed mushrooms for earthiness that complements the creamy cheeses beautifully.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this Creamy Baked Scalloped Potatoes with Cheddar and Parmesan Recipe can be stored in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually meld wonderfully overnight, making for even tastier reheats.
Freezing
You can freeze this dish before baking or after it’s cooked. Wrap it tightly with plastic wrap and then foil, or transfer to a freezer-safe container. Frozen scalloped potatoes keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in a 350°F oven covered with foil to prevent drying out, for about 20-25 minutes until warmed through. Microwaving is quicker but can sometimes alter the creamy texture slightly, so oven reheating is preferred for that fresh-baked feel.
FAQs
Can I use a different type of cheese in this recipe?
Absolutely! While cheddar and Parmesan are classic choices, Gruyere, mozzarella, or fontina also melt beautifully. Just keep in mind that strong-flavored cheeses will impact the overall taste.
Is there a way to make this dish dairy-free?
Yes! Substitute the butter with a plant-based alternative and use a non-dairy milk such as oat or almond milk (preferably unsweetened). Nutritional yeast can add a cheesy flavor if you skip the cheddar and Parmesan.
How thin should the potato slices be?
Thin slices around 1/8 inch thick work best to cook evenly and create a tender texture without becoming mushy. Using a mandoline slicer makes this much easier and ensures consistent layers.
Can this recipe be made ahead of time?
Definitely. Assemble the dish a day in advance, cover it tightly, and keep it refrigerated. Bake it just before serving, adding about 10 extra minutes to the bake time since it will be cold going in.
What if I don’t have nutmeg?
Nutmeg is optional and just adds warmth, so you can safely omit it. A light pinch of ground white pepper or smoked paprika also works as an alternative for a slightly different flavor twist.
Final Thoughts
If you’re craving a classic comfort dish that feels both special and deeply satisfying, this Creamy Baked Scalloped Potatoes with Cheddar and Parmesan Recipe is your new best friend. It’s simple enough for weeknights but elegant enough to impress guests, delivering that perfect balance of creamy, cheesy, and cozy every single time. Don’t wait to make it—your kitchen will smell incredible, and your taste buds will thank you!
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Creamy Baked Scalloped Potatoes with Cheddar and Parmesan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Classic scalloped potatoes feature thinly sliced Yukon Gold or Russet potatoes layered with a creamy, cheesy sauce made from butter, flour, milk, onions, and garlic, then baked to golden perfection with a Parmesan crust. This comforting side dish is perfect for family dinners or holiday gatherings.
Ingredients
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), thinly sliced
Cream Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup grated cheddar cheese (optional)
Topping
- 1/2 cup grated Parmesan cheese for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
- Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute. Whisk in the flour to form a roux and cook for 1-2 minutes, ensuring the flour is fully incorporated.
- Add Milk: Gradually whisk in the milk while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes. Season with salt, pepper, and nutmeg if using. If you like, stir in the grated cheddar cheese until melted and the sauce is smooth.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream sauce over the potatoes, coating them evenly. Add the second layer of potatoes and top with the remaining cream sauce.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top for a nice golden, cheesy crust once baked.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the potatoes are tender and the top is bubbly and golden brown.
- Serve: Allow the scalloped potatoes to cool for 5-10 minutes before serving so the sauce can thicken slightly and the dish sets perfectly.
Notes
- Use Yukon Gold potatoes for creamier texture or Russet potatoes for a fluffier bite.
- Half-and-half or cream can be substituted for whole milk for a richer sauce.
- Adding cheddar cheese to the sauce is optional but enhances the flavor.
- Allowing the dish to rest after baking helps it hold its shape when served.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
