Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Slice the Potatoes
Peel the potatoes and slice them into ⅛-inch thick rounds for even cooking. Pat them dry with paper towels.
Step 3: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and heavy cream until smooth. Add the garlic, onion powder, paprika, salt, and black pepper. Cook, stirring constantly, until the sauce thickens.
Remove from the heat and stir in 1½ cups of cheddar cheese and ¼ cup Parmesan until melted and smooth.
Step 4: Assemble
Arrange half of the potato slices in the prepared baking dish.
Pour half of the cheese sauce over the potatoes.
Repeat with the remaining potatoes and cheese sauce.
Top with the remaining cheddar cheese and Parmesan.
Step 5: Bake
Cover the dish with foil and bake for 50 minutes.
Remove the foil and continue baking for 25–30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling.
Step 6: Rest and Serve
Let the scalloped potatoes rest for 10–15 minutes before serving. Garnish with fresh parsley or thyme if desired.
Tips for the Best Scalloped Potatoes
- Slice the potatoes evenly using a mandoline or a sharp knife.
- Yukon Gold potatoes create a naturally creamy texture, while Russets absorb the sauce beautifully.
- For extra flavor, add cooked bacon bits, caramelized onions, or diced ham between the layers.
- Letting the casserole rest before serving helps the sauce thicken and makes it easier to slice.
Creamy, cheesy, and perfectly baked, these scalloped potatoes are a timeless side dish that’s guaranteed to be the first thing gone from the table! 🥔🧀