The Ultimate Recipe for Creamy Scalloped Potatoes: Cheesy, Tender, and Pure Comfort

There are few side dishes that evoke the feeling of comfort and celebration quite like a perfectly executed pan of Creamy Scalloped Potatoes. This classic dish, featuring thin slices of potato bathed in a rich, velvety cheese sauce and baked until bubbling and golden, is the quintessential partner to roast dinners, holiday feasts, and cozy Sunday suppers. Forget grainy sauces or hard, undercooked potatoes; this recipe is meticulously designed to deliver consistent, fork-tender results every single time.

We’re moving beyond the boxed mix or the overly simple recipes that leave you disappointed. Our approach uses a foundational roux a classic culinary technique that ensures the sauce is impossibly smooth, lusciously thick, and free of lumps. Combined with savory aromatics like garlic and onion, and finished with a delicate hint of nutmeg, these Creamy Scalloped Potatoes are transformed from a basic side dish into a luxurious, memorable experience. If you are searching for that truly impressive side dish perfection, your search ends here. Prepare to make the best potato casserole you have ever tasted.

Why You’ll Love These Creamy Scalloped Potatoes: A Symphony of Texture and Flavor

The magic of this dish lies in the seamless harmony between simple ingredients. While many recipes for potato gratin rely on guesswork, our method for creating Creamy Scalloped Potatoes is foolproof and guarantees an outcome that is visually stunning and incredibly flavorful. This isn’t just a recipe; it’s a technique for achieving culinary success.

The Perfect Marriage of Cheese and Cream

The foundation of this dish is a sauce that balances richness with savoriness. We utilize a combination of whole milk and heavy cream to create a luxurious texture that coats every slice of potato. When you combine this rich dairy base with Gruyère cheese, you introduce a nutty, slightly earthy complexity that elevates the flavor profile far beyond simple sharp cheddar. While cheddar is delicious, Gruyère melts beautifully and provides that signature stretch and aroma often associated with the best potato dishes.

Furthermore, the layering process is crucial. Instead of simply pouring the sauce over the entire stack of potatoes, we strategically distribute the cream and cheese throughout the layers. This ensures that every bite, from the crispy, cheesy top crust to the bottom layer, is uniformly saturated with the savory, thick cream sauce. No dry pockets, no bland bites just pure, cheesy potato comfort.

Achieving the Ideal Texture: Tender, Not Mushy

Texture is perhaps the most challenging aspect of mastering Creamy Scalloped Potatoes. The goal is to have potatoes that are completely fork-tender yet retain their shape, and a sauce that is thick enough to hold the layers together without being gluey. Our recipe achieves this balance through two key components: precise slicing and strategic baking.

First, slicing the potatoes uniformly thin (around 1/8 inch) ensures they cook at the same rate. This is where a mandoline slicer becomes your best friend, guaranteeing the perfect consistency. Second, the baking process is split into two phases: covered and uncovered. Baking covered initially creates a steamy environment that gently cooks the starch in the potatoes, allowing them to soften completely without burning the cheesy top. Once tender, removing the foil allows the top layer of Gruyère and residual sauce to caramelize into a delectable, golden crust. This dual-phase baking method is essential for holiday side dishes that require perfection.

If you’re looking for other comforting sides to complete a holiday meal, be sure to check out our Jiffy Corn Casserole Recipe or a classic Crockpot Green Bean Casserole. But truly, nothing compares to the decadence of homemade Creamy Scalloped Potatoes.

Why You Should Try This Recipe Now: Elevating the Cheesy Potato Casserole

You might have made scalloped potatoes before, but this rendition is designed for true home cooks who value precision and flavor depth. This recipe demystifies the process, turning what seems like a complicated dish into an achievable kitchen triumph. It is the perfect centerpiece for any special occasion or when you simply crave the ultimate, satisfying comfort food.

The Power of the Roux and Aromatics

Many quick recipes attempt to thicken the sauce simply by using cornstarch or flour sprinkled directly into the cold dairy, which often results in a grainy texture or clumping. Our method uses a classic French roux butter, flour, and aromatic vegetables as the thickening agent. By cooking the minced onion and garlic in butter first, we soften their sharp edges and infuse the fat with deeply savory flavors. Whisking the flour into this fat creates the roux, which must be cooked for 1 to 2 minutes. This cooking time is vital, as it eliminates the raw, pasty taste of flour, leaving you with a clean, nutty base ready to absorb the dairy.

When the milk and cream are gradually incorporated, the roux stabilizes the sauce, preventing separation and ensuring a consistently smooth, thick, and luxurious pour. This technique is the secret weapon for creating truly luxurious Creamy Scalloped Potatoes.

Flavor Boosters: Nutmeg and Proper Seasoning

The seasoning for a rich dish like creamy scalloped potatoes is often overlooked. Salt and pepper are essential, but the inclusion of fresh nutmeg is what transforms the dish from good to exceptional. Nutmeg has a unique ability to enhance the flavor of starchy and creamy dishes, particularly those featuring dairy and cheese, without overpowering them. A subtle grating of fresh nutmeg brightens the heavy cream and adds a warmth that screams “comfort food.”

Moreover, we emphasize seasoning the sauce and the potato layers. Potatoes absorb salt heavily as they cook. If you only season the sauce, the final product will often taste bland. By sprinkling a pinch of salt and pepper over each layer of potatoes, you ensure deep seasoning penetration right down to the bottom of the potato gratin. This attention to detail guarantees intense, satisfying flavor in every single forkful.

A Dish Designed for Sharing

Whether you’re hosting a large holiday dinner or simply feeding your family, this recipe yields a generous 9×13 inch casserole dish perfect for sharing. The preparation is straightforward, making it achievable for cooks of all skill levels, provided they follow the steps for the sauce carefully. When you pull this bubbling, golden, and aromatic dish of Creamy Scalloped Potatoes out of the oven, you will instantly understand why it is considered side dish perfection. The rich aroma of baked Gruyère, garlic, and cream is simply irresistible.

Ingredients and Necessary Utensils: Achieving Potato Gratin Excellence

Success with Creamy Scalloped Potatoes begins with selecting high-quality ingredients and having the right tools for precision prep. Here is a detailed breakdown of everything you will need to create this indulgent cheesy potato casserole.

Essential Ingredients for Side Dish Perfection

Using the correct type of potato and dairy is critical for the ideal texture and richness. Avoid low-fat dairy, as the fat content is necessary to emulsify with the roux and create a stable, velvety sauce.

• 3 pounds Russet or Yukon Gold potatoes: These high-starch potatoes are ideal because they break down slightly during the long baking process, thickening the sauce naturally while still holding their shape when sliced thinly. Russets offer a fluffier result, while Yukon Golds tend to be slightly creamier.
• 1 tablespoon unsalted butter (for the roux): Essential fat base for sautéing the aromatics and creating the roux.
• 1/2 large yellow onion, finely minced: Provides a subtle sweetness and aromatic depth to the cream sauce base.
• 2 cloves garlic, minced: Garlic is key for savory flavor, but must be cooked gently to prevent bitterness.
• 1/4 cup all-purpose flour: Used to create the roux, which is the primary thickening agent for the sauce.
• 2 cups whole milk: Provides the liquid base. Using whole milk ensures richness.
• 1 cup heavy cream: The heavy cream is crucial for achieving that characteristic “creamy” texture and preventing the sauce from becoming watery during baking. For extra richness, you may substitute the whole milk with half-and-half.
• 1 teaspoon salt, plus more to taste: Proper seasoning is layered. The initial teaspoon seasons the sauce; additional salt is sprinkled on the potato layers.
• 1/2 teaspoon black pepper, freshly ground: Freshly ground pepper offers a more intense aroma and flavor than pre-ground.
• 1/4 teaspoon nutmeg (preferably freshly grated): The secret ingredient! Nutmeg beautifully complements dairy and potato dishes, adding warmth and sophistication to the creamy scalloped potatoes.
• 2 cups (about 8 ounces) shredded Gruyère or sharp white cheddar cheese, divided: Gruyère offers the best melt, nutty flavor, and golden color. Sharp white cheddar is an excellent, tangier alternative for this classic potato gratin.

When selecting your cheese, always opt for a block of cheese and shred it yourself. Pre-shredded cheeses contain anti-caking agents (like cellulose or starch) that can prevent the cheese from melting smoothly and may leave your beautiful Creamy Scalloped Potatoes with a slightly gritty sauce. Taking the extra five minutes to shred the cheese fresh makes a noticeable difference in the final product’s texture and creamy sauce quality.

Recommended Tools for the Best Potato Gratin

While you don’t need professional equipment, a few specific tools will drastically improve the preparation process, especially achieving uniform potato slices.

• Mandoline Slicer (Highly Recommended): For truly uniform slices (1/8 inch thickness), a mandoline is invaluable. Consistency in slicing is the single most important factor for ensuring all the potatoes cook fully at the same rate. If slicing by hand, use a sharp chef’s knife and aim for paper-thin slices.
• 9×13 Inch Baking Dish (or 3-Quart Equivalent): The standard size for this volume of ingredients. A lighter-colored ceramic dish is often better than dark metal, as it prevents the edges from setting too quickly.
• Medium Saucepan: Necessary for preparing the cream sauce base.
• Wire Whisk: Essential for whisking the flour into the butter (the roux) and gradually adding the milk and cream to prevent lumps. A stable, lump-free roux is the cornerstone of perfect Creamy Scalloped Potatoes.
• Large Bowl: Useful if you need to soak the potatoes or to mix the potatoes gently with the sauce before layering (though the layering method outlined here is preferred).
• Aluminum Foil: Used during the initial baking phase to trap steam and promote even cooking of the potatoes.

Detailed Step-by-Step Instructions: Mastering Homemade Scalloped Potatoes

Follow these steps closely to guarantee your Creamy Scalloped Potatoes are tender, cheesy, and bursting with flavor. Preparation is key, especially ensuring the potatoes are dry and the cream sauce base is perfectly smooth.

Step 1: Preparation and Preheating

1. Preheat your oven to 375°F (190°C). This temperature is ideal for slowly cooking the potatoes while allowing the cheese to bubble beautifully.
2. Lightly grease a 9×13 inch baking dish (or an equivalent 3-quart dish) with butter or cooking spray. This crucial step prevents the bottom layer of potatoes and sauce from adhering to the pan.
3. Uniform Slicing is Essential: Peel your potatoes and slice them uniformly thin, about 1/8 inch thick. If using a mandoline, work slowly and carefully. If slicing by hand, be meticulous about keeping the thickness consistent.
4. Pat Them Dry: If you sliced your potatoes ahead of time and kept them submerged in cold water to prevent oxidation (browning), drain them thoroughly and pat them completely dry with a clean kitchen towel or paper towels. Excess water introduces steam into the casserole, diluting the creamy sauce base.

Step 2: Making the Cream Sauce Base

The success of these Creamy Scalloped Potatoes hinges on a smooth, flavorful roux-based sauce. Take your time during this process.

5. In a medium saucepan, melt the 1 tablespoon of butter over medium heat.
6. Add the finely minced onion and sauté for about 3-5 minutes, until translucent and softened. Do not rush this step; softening the onions prevents them from being crunchy in the finished casserole.
7. Stir in the minced garlic and cook for 1 minute until fragrant. Crucial Tip: Watch the garlic closely and remove from heat immediately if it shows signs of browning, as burnt garlic will make the entire sauce bitter.
8. Creating the Roux: Whisk in the 1/4 cup of flour and cook for 1-2 minutes, stirring constantly. This forms the roux. Cooking the roux is essential to remove the raw flour taste, which would otherwise ruin the delicate flavor of the cream sauce.
9. Adding Dairy Gradually: Gradually pour in the whole milk and heavy cream while whisking continuously. Start with a small amount of milk to fully incorporate the roux, then add the rest. Whisking constantly prevents lumps.
10. Bring the mixture to a gentle simmer, stirring frequently. As the liquid heats, the sauce should begin to thicken significantly within a few minutes, creating your stable creamy sauce.
11. Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the 1/4 teaspoon of nutmeg. Taste the sauce and adjust seasonings as needed. Remember, the potatoes will absorb much of this seasoning, so the sauce should taste slightly over-seasoned now.

Step 3: Precision Layering for Maximum Flavor

Layering is where the magic happens. We build three distinct layers, ensuring even distribution of sauce and cheese for the ultimate cheesy potato casserole.

12. Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of the prepared baking dish. Why this matters: This initial layer ensures the bottom row of potatoes doesn’t stick or dry out during the long bake time, guaranteeing maximum creaminess throughout the dish.
13. Arrange one-third of the sliced potatoes in a slightly overlapping pattern over the sauce layer. Aim for neat, even rows.
14. Sprinkle a generous pinch of salt and pepper over the potato layer.
15. Pour about one-third of the remaining cream sauce evenly over the potato layer.
16. Sprinkle 1/2 cup of the shredded Gruyère or cheddar cheese over the sauce.
17. Repeat the layering process two more times:
    • Second potato layer, followed by seasonings, another third of the sauce, and 1/2 cup of cheese.
    • Third and final potato layer, followed by the remaining sauce. (Reserve the final 1 cup of cheese for the top crust).

For more delicious and comforting dishes that use creamy sauces, check out our guide on Creamy Garlic Parmesan Pasta.

Step 4: Baking for Tenderness and Golden Crust

The dual-phase baking ensures tender potatoes and a crisp, golden-brown top.

18. Cover the baking dish tightly with aluminum foil. Ensure the foil does not touch the cream/cheese mixture if possible.
19. Bake in the preheated 375°F oven for 50 minutes. This covered bake time is crucial for steaming the potatoes, allowing them to cook thoroughly without drying out the sauce or burning the cheese.
20. Carefully remove the baking dish from the oven and take off the foil. Test the potatoes with a fork; they should feel nearly tender, offering slight resistance.
21. Sprinkle the remaining 1 cup of cheese evenly over the top layer. This reserve cheese creates the ultimate golden crust.
22. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the cheese is bubbly, golden brown, and the potatoes are completely fork-tender. If the top begins to brown too quickly, you can loosely tent it with foil again.

Step 5: Resting and Serving

23. Remove the Creamy Scalloped Potatoes from the oven.
24. Allow them to rest for 10 to 15 minutes before serving. This rest time is mandatory! It allows the sauce to cool slightly, thicken further, and settle, resulting in clean, manageable servings where the potatoes hold their beautiful structure.

Tips, Variations, and Troubleshooting Your Creamy Scalloped Potatoes

While this recipe is designed for success, knowing how to modify the ingredients or troubleshoot common issues will help you master this homemade scalloped potatoes recipe.

Ingredient Alternatives and Flavor Boosters

Want to change up your cheesy potato casserole? Here are some simple variations:

• Cheese Swap: If Gruyère is too expensive or hard to find, a sharp white cheddar works excellently. For an extra sharp, tangy flavor, consider adding 1/2 cup of shredded Parmesan cheese to the final layer.
• Dairy Substitution: If you want to cut down on richness slightly, you can substitute the heavy cream entirely with half-and-half, though the final sauce will be marginally thinner. Avoid using low-fat milk, as the sauce won’t stabilize correctly.
• Add Protein: To transform this side into a main meal, layer in cooked, crumbled bacon, diced ham, or shredded cooked chicken breast between the potato layers. This turns the dish into a hearty potato and ham gratin.
• Herbaceous Twist: Stir 1 tablespoon of fresh, minced thyme or rosemary into the cream sauce after you remove it from the heat. These woody herbs pair perfectly with potatoes and cheese.

If you enjoy comforting, cheesy casseroles, try our similar recipe for Green Bean and Potato Casserole.

Preventing Common Creamy Scalloped Potatoes Mistakes

Two major issues plague amateur scalloped potatoes: undercooked centers and grainy sauce. Here is how to avoid them:

1. Why are my potatoes still hard? This is almost always due to slicing inconsistency or removing the foil too early. Action: Ensure slices are uniformly thin (1/8 inch). Stick to the 50-minute covered bake time. If they are still firm after the full baking time, re-cover and continue baking in 15-minute increments until fully tender.
2. Why is my sauce grainy or separated? This often happens if the sauce gets too hot after the cheese is added, or if pre-shredded cheese was used. Action: Always remove the sauce from the heat before stirring in the seasoning and the first portion of cheese (if using the pre-mix method), and use freshly shredded cheese. Also, ensure you cook the roux long enough to eliminate raw flour.
3. Can I prepare this dish ahead of time? Yes, partially. You can slice the potatoes and store them in water (drain and dry before assembly). You can also prepare the cream sauce up to 2 days ahead and store it covered in the refrigerator. Do not assemble the entire casserole more than 4 hours ahead. Raw potatoes in cream sauce will start to oxidize and absorb the liquid, resulting in mushy potatoes and a dry final product. Assemble right before baking for the best results.

For more great tips and visual guides on preparing fantastic holiday side dishes, make sure to follow our boards! Check out our Pinterest for inspiration!

Nutritional Values and Benefits of this Cheesy Potato Casserole

While Creamy Scalloped Potatoes is undoubtedly a rich and indulgent comfort food, it also offers some noteworthy nutritional components, primarily through the potatoes and dairy used.

Understanding the Nutritional Profile

This recipe is high in carbohydrates, fats, and calcium, making it an excellent source of energy and an ideal filling side dish. Since it uses heavy cream and cheese, it is calorie-dense, particularly due to the saturated fats. A typical serving (assuming 8 servings for the 9×13 dish) would have the following estimated macro-nutrient profile (estimates only, based on ingredient calculations):

• Calories: Approximately 400-500 calories per serving.
• Carbohydrates: High, around 35-45g per serving (primarily from potatoes and flour).
• Protein: Moderate to High, around 15-20g per serving (from milk, cream, and cheese).
• Fats: High, around 25-35g per serving (mostly from heavy cream, butter, and cheese).
• Key Micronutrients: Significant amounts of Calcium, Vitamin C, Potassium, and Vitamin K.

This dish is definitely designed for indulgence and special occasions, but knowing the nutritional benefits of the core ingredients highlights that comfort food can also be nourishing.

Benefits of Key Ingredients

Potatoes, often unfairly maligned, are nutrient powerhouses, especially when consumed with the skin on (though this recipe calls for peeled potatoes for texture uniformity).

Potassium and Vitamin C

Potatoes (Russet or Yukon Gold) are an excellent source of Potassium an electrolyte that helps regulate fluid balance, nerve signals, and muscle contractions. They provide more potassium than a banana. Even cooked, they retain a good amount of Vitamin C, an essential antioxidant that supports the immune system and aids in collagen production.

Calcium and Vitamin K from Dairy

The whole milk, heavy cream, and cheese contribute substantially to your daily intake of Calcium and Vitamin K. Calcium is vital for bone health, while Vitamin K plays a crucial role in blood clotting and also contributes to bone density maintenance. The high protein content from the dairy also makes these Creamy Scalloped Potatoes a surprisingly satiating side dish.

Dietary Considerations

For those looking to reduce the fat content, substituting some of the heavy cream for half-and-half is an option, though it will slightly compromise the velvety texture. For a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend or use cornstarch (though cornstarch tends to give a slightly slicker sauce texture than the traditional roux). While this classic recipe is decidedly non-vegan, successful dairy-free versions can be made using cashew cream or fortified oat milk combined with vegan butter and a good quality vegan cheese alternative, proving that side dish perfection is accessible to all.

FAQs About Creamy Scalloped Potatoes

Many home cooks have questions about how to achieve the best results when making this classic cheesy potato casserole. Here are some of the most frequently asked questions (People Also Ask) regarding this ultimate potato gratin.

Conclusion: Your Path to Side Dish Perfection

The pursuit of the perfect side dish often leads us back to the classics, and few are as rewarding as perfectly executed Creamy Scalloped Potatoes. This recipe, built upon the foundation of a classic French roux and utilizing strategic layering, moves beyond basic cheesy potato casserole status and delivers a dish that is truly side dish perfection: consistently tender potatoes, smothered in a velvety, lump-free cream sauce, and crowned with a golden-brown Gruyère crust.

Remember the key takeaways: uniformity in slicing is paramount, the roux must be cooked gently, and that mandatory resting time post-baking is what transforms the casserole into an easily sliceable, creamy delight. Whether serving this alongside a holiday roast or enjoying it as a cozy weeknight treat, these Creamy Scalloped Potatoes are guaranteed to earn rave reviews from everyone at the table. It is the ultimate comfort food, elevated.

We encourage you to try this recipe for your next gathering. Pair it with an amazing dessert like our Triple Chocolate Pie to complete the feast. Once you master the technique for these homemade scalloped potatoes, you’ll never settle for a lesser version again. Share your photos and comments below we can’t wait to hear how your cheesy potato casserole turns out!

Creamy Scalloped Potatoes with Gruyère

Ultra-creamy scalloped potatoes baked until bubbly and golden brown, featuring thinly sliced potatoes layered in a rich milk and heavy cream sauce infused with aromatic garlic, onions, and sharp Gruyère or white cheddar cheese.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Main Course, Side Dish

Cuisine: American, Comfort Food

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Potatoes and Cheese

• 3 pounds Russet or Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch thick)
• 2 cups shredded Gruyère or sharp white cheddar cheese about 8 ounces, divided

Cream Sauce Base

• 1 tablespoon unsalted butter
• 1/2 large yellow onion finely minced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups whole milk or half-and-half for extra richness
• 1 cup heavy cream

Seasoning

• 1 teaspoon salt plus more to taste for layering
• 1/2 teaspoon black pepper freshly ground, plus more for layering
• 1/4 teaspoon nutmeg preferably freshly grated

Equipment

• 9x13 inch baking dish
• Medium saucepan
• Mandoline or Sharp Knife
• Whisk

Method

 

1. Preparation and Preheating

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish (or an equivalent 3-quart dish) with butter or cooking spray.
2. Ensure the potatoes are uniformly sliced. If slicing by hand, a mandoline is recommended for the best texture. If sliced ahead of time, keep them submerged in cold water to prevent browning, then drain thoroughly and pat dry before layering.

2. Making the Cream Sauce Base

1. In a medium saucepan, melt the 1 tablespoon of butter over medium heat. Add the finely minced onion and sauté for about 3-5 minutes, until translucent and softened. Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
2. Whisk in the 1/4 cup of flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step cooks out the raw flour taste.
3. Gradually pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently. The sauce should begin to thicken significantly within a few minutes.
4. Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the 1/4 teaspoon of nutmeg. Taste the sauce and adjust seasonings as needed.

3. Layering and Baking

1. Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of the prepared baking dish. Arrange one-third of the sliced potatoes in a slightly overlapping pattern over the sauce layer. Sprinkle a generous pinch of salt and pepper over the potatoes.
2. Pour about one-third of the remaining cream sauce evenly over the potato layer. Sprinkle 1/2 cup of the shredded cheese over the sauce. Repeat the layering process two more times: Second potato layer, followed by seasonings, another third of the sauce, and 1/2 cup of cheese. Third and final potato layer, followed by the remaining sauce. (Reserve the final 1 cup of cheese for the very top.)
3. Cover the baking dish tightly with aluminum foil. Bake for 50 minutes. This steaming process allows the potatoes to cook through without burning the top.
4. Carefully remove the baking dish and take off the foil. Test the potatoes with a fork; they should be nearly tender. Sprinkle the remaining 1 cup of cheese evenly over the top layer. Return the dish to the oven, uncovered, and bake for an additional 20 to 30 minutes, or until the cheese is bubbly, golden brown, and the potatoes are completely fork-tender.

4. Resting and Serving

1. Remove the scalloped potatoes from the oven. Allow them to rest for 10 to 15 minutes before serving. This rest time allows the sauce to settle and firm up, making serving easier and ensuring a creamier result.

Notes

For best results, use a mandoline to slice the potatoes uniformly thin (1/8 inch); inconsistent thickness will result in uneven cooking. If using sharp cheddar, opt for a block of aged white cheddar for a superior melt and flavor compared to pre-shredded varieties. If the top begins browning too quickly during the final uncovered bake, lightly tent it with foil.