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Cheesy Scalloped Potatoes That Hold Up for Holiday Serving and Leftovers Pinterest recipe pin

Cheesy Scalloped Potatoes

Thinly sliced potatoes baked in a warm roux-based cheesy cream sauce until bubbly and golden—holds up well for serving, chilling, and reheating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes scrubbed and sliced 1/8 inch thick
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1/2 cup heavy cream warmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic minced (or 1/4 teaspoon garlic powder)
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated Gruyère cheese
  • 1/2 cup grated sharp cheddar reserved for topping
  • 1 teaspoon fresh thyme leaves optional
Optional
  • 1/2 cup cooked and crumbled turkey deli strips optional

Equipment

  • 1 9x13-inch baking dish
  • 1 3-quart saucepan
  • 1 Mandoline or sharp chef's knife for 1/8-inch slices
  • 1 Measuring cups and whisk

Method
 

Prepare potatoes
  1. Preheat the oven to 375°F and butter a 9x13-inch baking dish; thinly slice the potatoes to 1/8 inch and pat them dry with a towel to remove excess surface starch.
Make the sauce
  1. In a 3-quart saucepan, melt 4 tablespoons butter over medium heat, whisk in 4 tablespoons flour and cook for 1–2 minutes, then slowly whisk in the warmed whole milk and cream until smooth; simmer 4–6 minutes until slightly thickened.
  2. Remove from heat; stir in 1 cup grated cheddar and 1/2 cup grated Gruyère until melted, then season with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon minced garlic; add 1 teaspoon fresh thyme if using.
Assemble
  1. Place a single slightly overlapping layer of potato slices in the prepared dish, pour one-third of the cheese sauce over the layer, and repeat two more times, finishing with sauce on top; sprinkle the reserved 1/2 cup cheddar over the surface.
  2. If using the optional cooked and crumbled turkey deli strips, sprinkle them evenly between layers, draining any excess fat before layering.
Bake and rest
  1. Cover loosely with foil and bake at 375°F for 40 minutes, then remove the foil and bake another 20–25 minutes until the top is bubbly and browned; let rest, tented, for 10–15 minutes before serving.
Make-ahead and reheating
  1. To assemble ahead, cover tightly and refrigerate up to 24 hours; add 5–10 minutes to baking time if baking cold from the fridge. To reheat leftovers, cover and bake at 350°F for 20–25 minutes until warmed through.

Notes

Warm the milk before whisking into the roux for a smooth sauce. Use freshly grated cheese for best melting and texture. Store leftovers airtight in the refrigerator for up to 3 days or freeze assembled casserole for up to 3 months.