Golden, Creamy, and Irresistibly Cheesy
Rich layers of tender potatoes baked in a velvety garlic cheese sauce and topped with bubbling golden goodness — this is comfort food at its finest. Whether served at a holiday feast, Sunday dinner, or alongside your favorite roast, these scalloped potatoes are always the star of the table.
Creamy inside, lightly crisp on top, and packed with cheesy flavor in every bite.
🧾 Ingredients
4 large russet potatoes, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika (optional)
Fresh thyme or parsley for garnish
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2️⃣ Make the Cheese Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes until lightly golden and smooth. Gradually whisk in the milk and heavy cream, stirring constantly until thickened and creamy.
Add minced garlic, salt, pepper, and paprika. Stir in 1½ cups cheddar and ½ cup mozzarella until melted and silky smooth.
3️⃣ Layer the Potatoes
Arrange a layer of thinly sliced potatoes in the baking dish. Spoon cheese sauce over the top. Repeat layering until all potatoes and sauce are used.
4️⃣ Add the Final Cheese Layer
Sprinkle the remaining cheddar and mozzarella evenly over the top.
5️⃣ Bake
Bake for 45–50 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling beautifully.
6️⃣ Rest & Garnish
Let cool for 10 minutes before serving. Garnish with fresh thyme or parsley for a pop of color and freshness.
💡 Pro Tips
✨ Use a mandoline slicer for perfectly even potato slices.
✨ Try Gruyère and Parmesan for a deeper, nutty flavor twist.
✨ Add crispy bacon bits between layers for extra indulgence.
✨ For a crispier top, broil for the last 2–3 minutes.
Creamy, cheesy, and absolutely irresistible — this scalloped potato recipe is pure comfort on a plate