Save Ultra-creamy, rich, and flavorful, these Southern-style cheesy scalloped potatoes make the perfect comfort-food side dish for holidays or Sunday suppers.
I have been making these scalloped potatoes for years and they always bring my family together with warm smiles and full plates.
Ingredients
- Potatoes: 3 pounds (1.4 kg) Yukon Gold or Russet potatoes peeled and thinly sliced (about 1/8 inch)
- Cheese Sauce: 4 tablespoons (55 g) unsalted butter, 1 medium yellow onion finely chopped, 3 cloves garlic minced, 4 tablespoons (30 g) all-purpose flour, 2 1/2 cups (600 ml) whole milk warmed, 1 cup (240 ml) heavy cream, 2 teaspoons Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (90 g) Gruyère cheese shredded
- Topping: 1/2 cup (50 g) shredded cheddar cheese, 1/2 cup (45 g) shredded Gruyère cheese, 2 tablespoons chopped fresh chives (optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Step 2:
- Arrange half of the sliced potatoes in an even layer in the prepared dish.
- Step 3:
- In a large saucepan over medium heat melt the butter. Add the chopped onion and sauté for 45 minutes until softened. Add the garlic and cook for 1 more minute.
- Step 4:
- Sprinkle in the flour and stir constantly for 12 minutes to form a roux.
- Step 5:
- Slowly whisk in the warm milk and cream stirring constantly until the mixture is smooth and begins to thicken (about 34 minutes).
- Step 6:
- Stir in the Dijon mustard salt pepper and smoked paprika.
- Step 7:
- Remove from heat and whisk in the cheddar and Gruyère cheeses until completely melted and smooth.
- Step 8:
- Pour half of the cheese sauce over the first layer of potatoes. Arrange the remaining potatoes on top then pour over the remaining cheese sauce spreading evenly.
- Step 9:
- Cover the dish with foil and bake for 45 minutes.
- Step 10:
- Remove the foil sprinkle the remaining cheddar and Gruyère cheeses on top and bake uncovered for an additional 2530 minutes until the potatoes are tender and the top is golden and bubbly.
- Step 11:
- Let rest for 15 minutes before serving. Garnish with fresh chives if desired.
Save This recipe always brings my family together; it creates warm memories around the dinner table every time.
Required Tools
9x13-inch baking dish Large saucepan Whisk Knife and cutting board Foil Measuring cups and spoons
Allergen Information
Contains Milk (dairy) Wheat (gluten from flour) Individuals with allergies should verify all ingredient labels before use
Nutritional Information
Calories 410 Total Fat 24 g Carbohydrates 36 g Protein 14 g per serving
Save Enjoy this rich comforting side dish that makes any meal special and memorable.
Recipe FAQ
- → What type of potatoes work best for scalloped potatoes?
Yukon Gold or Russet potatoes are ideal due to their texture and ability to absorb flavors when thinly sliced.
- → Can I substitute cheeses in this dish?
Gruyère can be swapped with Swiss or Monterey Jack to suit your preference without losing creaminess.
- → How can I prevent the dish from becoming watery?
Make sure to slice potatoes evenly and properly thicken the cheese sauce before layering to maintain a creamy consistency.
- → Is it necessary to cover the dish during baking?
Covering with foil during the first 45 minutes helps cook potatoes evenly and retain moisture before browning the top uncovered.
- → What seasonings enhance the flavor of scalloped potatoes?
Dijon mustard and smoked paprika add depth, while fresh chives provide a bright finish.
- → Can this dish be prepared ahead of time?
Yes, assemble in advance and refrigerate, then bake just before serving for convenience.