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Creamy Scalloped Potatoes Au Gratin Recipe with Perfect Golden Cheese Crust

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A cozy, comforting scalloped potatoes au gratin with a creamy cheese sauce and a golden, crispy cheese crust. Perfect for family dinners or holiday meals, this recipe uses simple pantry staples to create an indulgent side dish.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, thinly sliced (about 1/8 inch or 3 mm thick)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour (or gluten-free flour blend/cornstarch for gluten-free)
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of nutmeg
  • Salt and pepper to taste
  • 1/2 cup shredded sharp cheddar cheese (for topping)
  • 2 tablespoons grated Parmesan cheese (optional, for extra crust)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Slice the potatoes thinly (about 1/8 inch or 3 mm thick) using a mandoline slicer or sharp knife.
  3. Rinse the potato slices under cold water to remove excess starch, then pat dry completely with a kitchen towel.
  4. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until light golden.
  5. Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, stirring continuously until the sauce thickens, about 5-7 minutes.
  6. Add 2 cups shredded sharp cheddar cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Stir until cheese melts and sauce is smooth.
  7. Layer one-third of the potato slices in the baking dish in a single layer. Pour one-third of the cheese sauce over the potatoes evenly. Repeat layering two more times, ending with cheese sauce on top.
  8. Sprinkle 1/2 cup shredded cheddar cheese and, if desired, 2 tablespoons grated Parmesan cheese over the top layer.
  9. Cover loosely with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
  11. Let the dish rest for 10 minutes before serving to allow the sauce to thicken.

Notes

Rinse sliced potatoes to remove excess starch and prevent clumping. Use sharp cheddar cheese for best flavor and meltability. Let the dish rest before serving to thicken the sauce. For extra crispy top, broil for 1-2 minutes at the end but watch closely to avoid burning. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use plant-based milk and vegan butter/cheese alternatives.

Nutrition

Keywords: scalloped potatoes, au gratin, cheesy potatoes, comfort food, side dish, holiday recipe, easy potatoes, creamy potatoes

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