Name: Cheesy Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: 4 large russet potatoes, peeled and thinly sliced; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk (or heavy cream for extra richness); 1 ½ cups shredded sharp cheddar cheese; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon ground mustard; Salt and pepper, to taste; 1 cup panko breadcrumbs (for topping); 1 tablespoon unsalted butter (melted, for topping); Fresh herbs (optional, for garnish – parsley, thyme, or rosemary); Russet Potatoes: Russet potatoes are ideal for scalloped potatoes because they hold their shape well and have a fluffy texture when baked.; Cheddar Cheese: Sharp cheddar cheese adds a bold flavor that pairs wonderfully with the creamy sauce, giving the dish its signature cheesy goodness.; Parmesan Cheese: Grated Parmesan cheese adds a nutty, salty flavor to the sauce, balancing the richness of the cheddar.; Milk (or Cream): Whole milk adds the perfect amount of creaminess to the sauce, while heavy cream provides an even richer texture. You can adjust this based on how indulgent you want the dish to be.; Panko Breadcrumbs: Topping the potatoes with panko breadcrumbs gives the dish a crispy, golden crust that adds texture and flavor.

Ingredients

Scale

Here’s what you’ll need to make the ultimate Cheesy Scalloped Potatoes:

4 large russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (or heavy cream for extra richness)
1 ½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground mustard
Salt and pepper, to taste
1 cup panko breadcrumbs (for topping)
1 tablespoon unsalted butter (melted, for topping)
Fresh herbs (optional, for garnish – parsley, thyme, or rosemary)

Ingredient Highlights

Russet Potatoes: Russet potatoes are ideal for scalloped potatoes because they hold their shape well and have a fluffy texture when baked.
Cheddar Cheese: Sharp cheddar cheese adds a bold flavor that pairs wonderfully with the creamy sauce, giving the dish its signature cheesy goodness.
Parmesan Cheese: Grated Parmesan cheese adds a nutty, salty flavor to the sauce, balancing the richness of the cheddar.
Milk (or Cream): Whole milk adds the perfect amount of creaminess to the sauce, while heavy cream provides an even richer texture. You can adjust this based on how indulgent you want the dish to be.
Panko Breadcrumbs: Topping the potatoes with panko breadcrumbs gives the dish a crispy, golden crust that adds texture and flavor.

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Instructions

Prepare the Potatoes:

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
Slice the Potatoes: Peel the russet potatoes and slice them thinly (about 1/8-inch thick). Using a mandoline slicer can help ensure even slices and a consistent texture throughout the dish. After slicing, place the potatoes in a bowl of water to prevent them from browning. Drain and pat them dry before using.

Make the Creamy Cheese Sauce:

Melt the Butter: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk it constantly to form a roux. Cook for 1-2 minutes until the mixture is slightly golden, making sure not to let it brown.
Add Milk and Seasonings: Gradually whisk in the milk (or cream) and continue whisking until the mixture is smooth. Stir in the garlic powder, onion powder, ground mustard, salt, and pepper. Bring the sauce to a simmer, cooking for 4-5 minutes until it thickens slightly.
Add the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.

Assemble the Dish:

Layer the Potatoes: Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it evenly. Repeat the process, layering the potatoes and sauce until all the ingredients are used up, finishing with a layer of sauce on top.

Add the Topping:

Prepare the Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with the melted butter. Stir until the breadcrumbs are well coated. Sprinkle the breadcrumb mixture evenly over the top layer of potatoes.

Bake the Scalloped Potatoes:

Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender and the top is golden brown and crispy.
Let Rest: Once the dish is done, let it rest for 10-15 minutes before serving. This allows the sauce to thicken and the flavors to settle.

Serve and Enjoy:

Garnish and Serve: Before serving, garnish with freshly chopped parsley, thyme, or rosemary, if desired. Serve the Cheesy Scalloped Potatoes as a side dish with your favorite main course.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Nutrition

Serving Size: 6-8
Calories: 350-400
Fat: 20g
Carbohydrates: 45g
Protein: 10g