Creamy southern-style scalloped potatoes baked with tender slices, rich cheese, and smooth sauce for a comforting side.
# What You'll Need:
→ Potatoes
01 - 3 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
→ Sauce
02 - 4 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp ground nutmeg
→ Cheese
11 - 2 cups sharp cheddar cheese, shredded
12 - 1 cup Gruyère cheese, shredded
13 - 1/2 cup Parmesan cheese, grated
→ Topping
14 - 2 tbsp unsalted butter, cut into small pieces
15 - 1/4 cup Parmesan cheese, grated
16 - 1 tbsp fresh chives or parsley, chopped (optional)
# Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt 4 tbsp butter. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute.
03 - Sprinkle flour over the butter and onion mixture, whisking constantly for 2 minutes to form a roux.
04 - Gradually whisk in whole milk and heavy cream to avoid lumps. Cook until sauce thickens and bubbles, about 3-4 minutes.
05 - Stir in salt, black pepper, and nutmeg. Remove from heat.
06 - Off the heat, add 1 1/2 cups cheddar, 3/4 cup Gruyère, and 1/2 cup Parmesan. Stir until smooth and fully melted.
07 - Arrange half the sliced potatoes evenly in the baking dish. Pour half the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
08 - Sprinkle remaining cheddar, Gruyère, and Parmesan cheeses on top. Dot with 2 tbsp butter.
09 - Cover dish with foil and bake for 45 minutes. Remove foil and continue baking for an additional 25-30 minutes until potatoes are tender and top is golden and bubbling.
10 - Let rest for 10 minutes before serving. Optionally, garnish with chopped chives or parsley.
