Description
This Cheesy Scalloped Potatoes recipe is a creamy, comforting side dish perfect for family dinners or holiday gatherings. Thinly sliced potatoes are baked in a luscious cheese sauce made with sharp cheddar and Gruyère, resulting in a golden, bubbly casserole with a rich, savory flavor.
Ingredients
Scale
Potatoes
- 2 pounds russet or Yukon gold potatoes, peeled and thinly sliced
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
Cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Gruyère or mozzarella cheese
Garnish
- Chopped fresh parsley
Instructions
- Preheat the oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Make the cheese sauce base: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then whisk in the flour and cook for another minute to form a roux, which will thicken the sauce.
- Add milk and cream: Gradually whisk in the warmed whole milk and heavy cream, ensuring a smooth mixture. Cook the sauce for 3 to 5 minutes, stirring frequently until it thickens to a creamy consistency.
- Season and add cheese: Remove the sauce from heat and stir in salt, black pepper, onion powder, and optional paprika. Then mix in 1 cup of the shredded cheddar cheese along with all the Gruyère cheese until melted and smooth.
- Assemble the layers: Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and pour the rest of the cheese sauce on top. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the layered dish.
- Bake covered: Cover the dish with foil and bake in the preheated oven for 40 minutes. This step allows the potatoes to cook through gently.
- Bake uncovered: Remove the foil and continue baking for an additional 25 to 30 minutes until the top is golden brown and bubbly.
- Rest and garnish: Let the scalloped potatoes rest for 10 minutes before serving to allow the sauce to thicken slightly. Garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- For extra crispiness, you can broil the top for the last 2 to 3 minutes of baking.
- Gruyère cheese can be substituted with Monterey Jack or Swiss cheese if preferred.
- Slice potatoes evenly to ensure uniform cooking and texture.
