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Grandma’s Scalloped Potatoes Recipe Easy Comforting Velvet Cheese Sauce

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A comforting scalloped potatoes recipe featuring a silky, rich velvet cheese sauce that creates warm, nostalgic moments around the table. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 4 tbsp unsalted butter, divided
  • 1/4 cup all-purpose flour (or almond/gluten-free flour for gluten-free)
  • 3 cups whole milk, warmed (can substitute 2% or plant-based milk)
  • 2 cups sharp white cheddar cheese, shredded
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional)
  • 1 tbsp chopped fresh thyme or rosemary (optional garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and lightly butter a 9×13 inch baking dish.
  2. Peel and wash Yukon Gold potatoes, then slice thinly about 1/8 inch thick. Toss slices in a large bowl with salt and pepper.
  3. In a heavy-bottomed saucepan, melt 2 tbsp butter over medium heat. Add chopped onion and garlic, cook gently until translucent, about 3 minutes.
  4. Sprinkle flour over butter and onions, stirring constantly with a whisk to form a smooth paste. Cook 1-2 minutes without browning.
  5. Slowly pour in warmed milk while whisking continuously to avoid lumps. Cook until thickened and creamy, about 5-7 minutes.
  6. Remove from heat and stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, and nutmeg.
  7. Layer half the potato slices evenly in the baking dish. Pour half the cheese sauce over potatoes. Repeat with remaining potatoes and sauce.
  8. Cover dish tightly with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes until top is golden and bubbly and potatoes are tender.
  9. Let rest for 10 minutes before serving. Garnish with fresh thyme or rosemary.

Notes

Warm the milk before adding to the roux to prevent lumps. Whisk constantly while adding milk. Use freshly shredded sharp cheddar cheese for best melt and flavor. Let the dish rest before serving to thicken the sauce. If potatoes are not tender after baking, cover and bake an additional 10-15 minutes. Can prepare ahead and refrigerate up to 24 hours before baking (add extra baking time if baking from cold).

Nutrition

Keywords: scalloped potatoes, cheese sauce, comfort food, easy recipe, creamy potatoes, Yukon Gold potatoes, velvet cheese sauce

Find it online: https://norasfoods.com/grandmas-scalloped-potatoes-recipe-easy-comforting-velvet-cheese-sauce/