Best Scalloped Potatoes: Creamy, Cheesy, and Perfectly Baked

Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick).
Rinse the sliced potatoes in cold water to remove excess starch, then pat them dry with a towel.
Cook the Sauce:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant.
Pour in the heavy cream and milk, then season with salt, pepper, and nutmeg. Bring to a simmer and cook for 3-5 minutes, stirring occasionally.
Stir in the cheddar cheese and Parmesan cheese, cooking until melted and the sauce becomes smooth and creamy. Remove from heat.
Assemble the Scalloped Potatoes:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Arrange a layer of sliced potatoes at the bottom of the dish. Pour some of the creamy cheese sauce over the potatoes, making sure they are well coated. Repeat layering until all the potatoes and sauce are used up.
Bake the Potatoes:
Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Serve and Garnish:
Remove from the oven and let the scalloped potatoes rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and extra flavor.
Serving and Storage Tips