There is something incredibly comforting about a warm, cheesy casserole filled with tender potatoes and rich, flavorful sauce. The Creamy Cheddar and Parmesan Scalloped Potatoes Recipe takes this cozy classic to new heights with a luscious blend of sharp cheddar and nutty Parmesan cheeses melting perfectly into a velvety cream sauce. Each bite offers a delightful mix of creamy texture and savory depth that will have everyone coming back for seconds. Whether you’re looking to impress at a family dinner or treat yourself to a special side dish, this recipe is a true winner that transforms humble potatoes into an unforgettable dish.
Ingredients You’ll Need
The beauty of the Creamy Cheddar and Parmesan Scalloped Potatoes Recipe lies in its simplicity and the way each ingredient works together to build flavor, texture, and visual appeal. From creamy dairy to aromatic seasonings, every element is essential.
- Potatoes (2 lbs Yukon Gold or Russet): Thinly sliced for tender, melt-in-your-mouth layers.
- Butter (2 tablespoons): Adds richness and helps build the cream sauce base.
- All-purpose flour (2 tablespoons): Thickens the sauce to the perfect creamy consistency.
- Whole milk (2 cups): Creates a velvety texture; half-and-half works too for extra creaminess.
- Grated cheddar cheese (1 cup): Infuses sharp, tangy flavor right into the sauce.
- Small onion (1, finely chopped): Adds subtle sweetness and depth.
- Garlic cloves (2, minced): Provides a fragrant, savory kick.
- Salt (½ teaspoon): Balances and enhances all the flavors.
- Black pepper (¼ teaspoon): Adds gentle warmth.
- Ground nutmeg (¼ teaspoon, optional): Gives a subtle hint of earthiness, elevating the sauce.
- Grated Parmesan cheese (½ cup, optional): Sprinkled on top for a golden, crispy crust that seals in deliciousness.
How to Make Creamy Cheddar and Parmesan Scalloped Potatoes Recipe
Step 1: Preheat and Prepare the Baking Dish
Before diving into the sauce and layering, preheat your oven to 350°F (175°C). Greasing your 9×13-inch baking dish thoroughly with butter or non-stick spray ensures that the potatoes won’t stick, and the edges can crisp up beautifully while baking.
Step 2: Create the Cream Sauce
In a medium saucepan over medium heat, melt the butter. Adding the finely chopped onion and sautéing it for about 5 minutes softens the onion and brings out its natural sweetness, creating a comforting base. Next, stir in the minced garlic and cook for an additional minute to release its fragrant aroma. Now, whisk in the flour to form a roux and cook it for another 1-2 minutes to eliminate that raw flour taste — this is what will thicken your sauce perfectly.
Step 3: Add Milk and Cheese
Slowly whisk in the milk, stirring constantly to avoid lumps, and bring the mixture to a gentle simmer. As it thickens over about 5 minutes, sprinkle in salt, black pepper, and the optional nutmeg, which lends a subtle warmth and uniqueness to the sauce. Stir in the grated cheddar cheese until it melts smoothly, transforming the sauce into a rich, cheesy masterpiece you’ll want to spoon straight from the pan.
Step 4: Layer the Potatoes
Arrange half of your thinly sliced potatoes evenly across the bottom of your prepared baking dish. Pour half of your luscious cream sauce over them, making sure every slice is coated generously. Then repeat the process with the remaining potatoes and cream sauce, building those beautiful, creamy layers.
Step 5: Top with Parmesan
Sprinkle the grated Parmesan cheese over the top for a nutty, crunchy crust that will turn golden and bubbly as it bakes — this final touch is what really sends this recipe from delicious to unforgettable.
Step 6: Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through while the sauce bubbles gently. Remove the foil and bake uncovered for another 15 to 20 minutes until the top shines with a golden crust and the potatoes are wonderfully tender.
Step 7: Cool Before Serving
Once out of the oven, let your scalloped potatoes rest for 5 to 10 minutes. This pause helps the sauce thicken slightly and makes serving easier, while giving you a moment to savor the beautiful aromas wafting from your kitchen.
How to Serve Creamy Cheddar and Parmesan Scalloped Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives really brightens the dish and adds a splash of color. For a little extra indulgence, a light drizzle of browned butter or a few crispy fried onions on top can take this side to the next level.
Side Dishes
Creamy Cheddar and Parmesan Scalloped Potatoes Recipe pairs beautifully with a variety of mains—from juicy roast chicken and pork tenderloin to grilled steak or even a hearty vegetable loaf. Its richness can complement fresh, crisp green salads or sautéed greens as a refreshing counterbalance.
Creative Ways to Present
Try serving scalloped potatoes in individual ramekins for a charming personal touch, perfect for dinner parties or holiday gatherings. You can also transform leftovers by shredding and pan-frying them into crispy potato cakes for a delightful twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—and it’s rare that you will—they keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld further, making second helpings just as delicious as the first.
Freezing
This creamy goodness freezes well, too! After baking, allow it to cool completely, then cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, which helps maintain that lovely texture and golden topping. Microwaving works in a pinch but tends to soften the crispy edges.
FAQs
Can I use a different type of cheese in the Creamy Cheddar and Parmesan Scalloped Potatoes Recipe?
Absolutely! While cheddar and Parmesan provide classic flavor and texture, you can experiment with Gruyere, mozzarella, or even a smoky gouda for unique variations. Just be mindful of melting properties and saltiness.
Do I have to peel the potatoes?
You don’t have to peel them if you prefer a more rustic dish; Yukon Gold skins are thin and tender when baked. However, peeling can give a smoother texture if that’s your preference.
Can I make this recipe dairy-free?
It’s possible to adapt by using plant-based milk and vegan butter, plus dairy-free cheese alternatives. Keep in mind the sauce texture and richness might vary slightly but can still be wonderfully tasty.
What’s the best way to slice the potatoes?
Using a mandoline slicer ensures uniform thin slices, which helps the potatoes cook evenly and absorb the sauce beautifully. If you don’t have one, a sharp knife and steady hand work just fine!
Can I prepare the dish the day before baking?
Yes! Assemble the dish and cover it tightly in the refrigerator overnight. Just add a few extra minutes to the baking time to ensure it’s heated all the way through, and enjoy fresh-baked goodness with minimal effort.
Final Thoughts
If you want a dish that embodies comfort, elegance, and simple ingredients with standout results, the Creamy Cheddar and Parmesan Scalloped Potatoes Recipe is a must-try. It’s easy enough for a weeknight but special enough for holidays and celebrations. Once you make it, I’m confident it will quickly become one of your go-to favorite side dishes to share with family and friends.
Print
Creamy Cheddar and Parmesan Scalloped Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Scalloped Potatoes recipe features thinly sliced Yukon Gold or Russet potatoes layered with a rich, creamy cheese sauce and baked to golden perfection. Enhanced with sautéed onions, garlic, and a hint of nutmeg, this comforting dish is perfect as a side for any meal or a hearty vegetarian main.
Ingredients
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), thinly sliced
Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup grated cheddar cheese (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (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 and ensure easy cleanup.
- Make the Cream Sauce: Melt the butter in a medium saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute without allowing it to brown. Whisk in the flour to form a roux, cooking it for 1-2 minutes to eliminate the raw flour taste.
- Add Milk: Gradually whisk in the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes. Stir in the salt, black pepper, and ground nutmeg if using. If desired, add the grated cheddar cheese and stir until melted and smooth, creating a rich and creamy cheese sauce.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cream sauce over the potatoes, ensuring even coating. Add the remaining potato slices in another layer, followed by the rest of the cream sauce, spreading it uniformly.
- Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer for a golden, cheesy crust after baking, if using.
- Bake: Cover the baking dish tightly with foil to trap moisture 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 when pierced and the top is golden and bubbly.
- Serve: Remove from the oven and let the scalloped potatoes cool for 5-10 minutes before serving to allow the sauce to thicken and the layers to set, making it easier to slice and serve.
Notes
- For creamier potatoes, substitute half of the milk with half-and-half or add extra cheese to the sauce.
- Yukon Gold potatoes hold their shape well and have a buttery flavor, while Russets yield a creamier texture.
- Using fresh nutmeg enhances the flavor, but it’s optional if you prefer a simpler taste.
- Covering the dish during most of baking helps the potatoes cook evenly and retain moisture.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
