Cheesy Scalloped Potatoes Supreme – The Ultimate Creamy Comfort Food

If you’re craving a rich, hearty, and irresistibly creamy potato dish, look no further. Cheesy Scalloped Potatoes Supreme is the ultimate comfort food, loaded with layers of thinly sliced potatoes smothered in a luscious, homemade cheddar cheese sauce. Whether it’s a holiday meal, a weekend treat, or the star of your dinner table, this recipe will leave everyone asking for seconds.

Why You’ll Love This Recipe

Ultra-Creamy Texture: Every bite is melt-in-your-mouth perfection, with gooey cheese and tender potatoes.
Deep, Rich Flavor: A combination of cheddar, parmesan, garlic, and a hint of nutmeg creates a savory, satisfying profile.
Perfect for All Occasions: Great as a side dish for roasted meats or a standalone vegetarian main.
Make-Ahead Friendly: Can be prepped a day in advance and baked when ready.

Ingredients

2 lbs (about 1 kg) Russet potatoes, peeled and sliced ⅛-inch thick
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 garlic cloves, minced
1 tsp salt
½ tsp black pepper
¼ tsp ground nutmeg (optional but recommended)
1 tsp dry mustard powder (optional, adds depth)
2 cups sharp cheddar cheese, freshly shredded
½ cup Parmesan cheese, grated
Butter or oil for greasing the baking dish

Step-by-Step Instructions

Step 1: Prep the Oven and Dish

Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish with butter or nonstick spray.

Step 2: Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk and cream while whisking to prevent lumps.
Add garlic, salt, pepper, nutmeg, and mustard powder. Stir and cook until the sauce thickens and just begins to bubble.
Turn off the heat and add the cheddar cheese (reserve a bit for topping) and half of the Parmesan. Stir until smooth and creamy.

Step 3: Layer the Potatoes

Arrange a single layer of potato slices at the bottom of the dish.
Pour a generous amount of cheese sauce over the layer.
Repeat the layers until all potatoes and sauce are used, finishing with sauce on top.
Sprinkle the remaining cheddar and Parmesan cheese over the top.

Step 4: Bake

Cover with foil and bake for 45 minutes.
Uncover and bake for an additional 20–25 minutes or until the top is golden brown and bubbling.

Let It Rest

Allow the dish to cool for 10 minutes before serving. This helps the layers set and makes slicing easier.

Expert Tips

Potato Choice: Use Russet or Yukon Gold for best texture. Avoid waxy potatoes.
Even Slices: A mandoline slicer ensures consistent thickness and even cooking.
Freshly Grated Cheese: Always grate your cheese fresh for the best melt and flavor.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze before baking or after fully cooled. Wrap tightly in foil and freeze up to 2 months.
Reheating: Reheat in a 350°F oven until warm throughout. Add foil on top to prevent drying.

Nutritional Info (Per Serving, Approximate)

Calories: 340
Fat: 22g
Protein: 11g
Carbs: 25g

Frequently Asked Questions

Can I use a different type of cheese?

Yes! Try Gruyère, Fontina, or a mix of cheddar and mozzarella for different flavors.

Can I make this ahead of time?

Absolutely. Assemble the dish and refrigerate overnight. Bring to room temperature before baking.

What’s the difference between scalloped potatoes and au gratin?

Scalloped potatoes typically use a creamy sauce, while au gratin includes cheese—this recipe combines both for maximum flavor!

Serving Suggestions

Serve alongside roasted chicken, turkey, or grilled steak.
Add steamed green beans or a fresh salad for a complete meal.
Top with crispy bacon bits or caramelized onions for an extra twist. Potsticker Soup with Mushrooms Bok Choy