Scalloped Potatoes


  • 4 large russet potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
  3. Gradually whisk in the whole milk and heavy cream. Cook, stirring frequently, until the mixture thickens and begins to bubble.
  4. Stir in the salt, black pepper, and ground nutmeg. Remove from heat and set aside.
  5. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sliced onions.
  6. Pour half of the cream sauce over the potatoes and onions. Sprinkle with half of the shredded cheddar cheese.
  7. Repeat the layers with the remaining potatoes, onions, cream sauce, and cheddar cheese. Top with the grated Parmesan cheese.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  9. Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh chopped parsley.

Prep Time: 20 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes

Kcal: 350 kcal per serving | Servings: 8 servings

Leave a Comment