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Make-Ahead Cheesy Scalloped Potatoes

Make cheesy scalloped potatoes up to 24 hours ahead with our simple par-cook technique that prevents darkening and keeps the cream sauce silky.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Rest Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and sliced 1/8-inch thick
  • 4 tbsp unsalted butter divided
  • 1/4 cup all-purpose flour unsifted
  • 2 cups whole milk warmed
  • 1 cup heavy cream warmed
  • 2 tsp kosher salt fine grain
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp garlic powder pure ground
  • 1/4 tsp ground nutmeg freshly ground
  • 2.5 cups sharp yellow cheddar cheese freshly shredded from block, divided
  • 1/2 cup Parmesan cheese finely grated

Equipment

  • 9x13-inch Baking Dish
  • Large Dutch oven or heavy saucepan
  • Mandoline slicer
  • Box grater
  • Wire whisk
  • Silicone spatula

Method
 

  1. Melt 4 tablespoons of unsalted butter in a large Dutch oven or heavy saucepan over medium heat.
  2. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute until bubbling and golden, stirring constantly.
  3. Slowly pour in 2 cups of warmed whole milk and 1 cup of warmed heavy cream while whisking continuously to prevent lumps.
  4. Add 2 teaspoons of kosher salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of ground nutmeg, then bring to a gentle simmer for 2 minutes until slightly thickened.
  5. Remove the pot from heat and stir in 2 cups of shredded sharp yellow cheddar cheese until smooth and fully melted.
  6. Add the 3 pounds of sliced Yukon Gold potatoes to the warm cheese sauce, stirring gently with a silicone spatula to coat every slice.
  7. Return the pot to low heat and simmer gently for 5 minutes, stirring carefully to avoid breaking the potato slices.
  8. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
  9. Transfer the potato and cheese sauce mixture into the prepared baking dish, spreading the slices into an even layer.
  10. Cover the baking dish tightly with aluminum foil and refrigerate for up to 24 hours.
  11. Preheat oven to 375°F (190°C) and let the refrigerated baking dish sit at room temperature for 30 minutes before baking.
  12. Bake covered with aluminum foil at 375°F for 45 minutes.
  13. Remove aluminum foil, then sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese evenly over the top.
  14. Return to the oven uncovered and bake for an additional 25 to 30 minutes until the top is golden brown and the center is tender when pierced with a knife.
  15. Rest at room temperature for 15 minutes before serving to allow the sauce to thicken and set.

Notes

Slicing potatoes with a mandoline ensures uniform thickness so all layers cook evenly without hard spots.
To bake immediately without chilling ahead, reduce the initial covered bake time from 45 minutes to 35 minutes.
If the top browns too quickly during the uncovered bake stage, tent a piece of foil loosely over the baking dish for the final 10 minutes.