Go Back
creamy scalloped potatoes baked in a dutch oven with golden crust and melted cheese

Best Dutch Oven Scalloped Potatoes

Creamy, cheesy layers of tender potatoes baked to golden perfection in a Dutch oven. This comforting side dish features a rich cheese sauce that bubbles beautifully.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and sliced 1/8-inch thick
  • 4 tablespoons butter
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese grated
  • 1/2 cup Parmesan cheese grated
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Method
 

  1. Step 1: Preheat oven to 375°F. Grease a 5-quart Dutch oven with butter and set aside.
  2. Step 2: Peel and slice potatoes into 1/8-inch thick rounds using a mandoline or sharp knife. Place in cold water to prevent browning.
  3. Step 3: In a large saucepan, melt butter over medium heat. Add sliced onions and cook for 5 minutes until softened. Add garlic and cook 1 minute more.
  4. Step 4: Sprinkle flour over onions and stir constantly for 2 minutes. Gradually whisk in milk and cream, stirring until smooth and thickened, about 5 minutes.
  5. Step 5: Remove sauce from heat and stir in 1 1/2 cups cheddar cheese, salt, pepper, and nutmeg until cheese melts completely.
  6. Step 6: Drain potatoes and pat dry. Layer half the potatoes in the prepared Dutch oven, overlapping slightly. Pour half the cheese sauce over potatoes.
  7. Step 7: Add remaining potatoes in an overlapping pattern, then pour remaining sauce over top. Sprinkle with remaining cheddar and all Parmesan cheese.
  8. Step 8: Cover with Dutch oven lid and bake for 45 minutes. Remove lid and bake 25-30 minutes more until top is golden brown and potatoes are fork-tender.
  9. Step 9: Let rest for 10 minutes before serving to allow sauce to thicken slightly.

Notes

For best results, slice potatoes uniformly for even cooking. Can be assembled up to 4 hours ahead and refrigerated before baking. Add 15 minutes to cooking time if baking from cold.