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 first served this dish at a family holiday dinner and it quickly became a beloved favorite for all.
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
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Layer Potatoes:
- Arrange half of the sliced potatoes in an even layer in the prepared dish.
- Sauté Onion and Garlic:
- In a large saucepan over medium heat melt the butter. Add the chopped onion and sauté for 4–5 minutes until softened. Add the garlic and cook for 1 more minute.
- Make Roux:
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Add Milk and Cream:
- Slowly whisk in the warm milk and cream stirring constantly until the mixture is smooth and begins to thicken (about 3–4 minutes).
- Season Sauce:
- Stir in the Dijon mustard salt pepper and smoked paprika.
- Add Cheese:
- Remove from heat and whisk in the cheddar and Gruyère cheeses until completely melted and smooth.
- Assemble:
- 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.
- Bake Covered:
- Cover the dish with foil and bake for 45 minutes.
- Bake Uncovered:
- Remove the foil sprinkle the remaining cheddar and Gruyère cheeses on top and bake uncovered for an additional 25–30 minutes until the potatoes are tender and the top is golden and bubbly.
- Rest and Garnish:
- Let rest for 15 minutes before serving. Garnish with fresh chives if desired.
Save This recipe always brings the family together, filling the kitchen with warm delightful aromas and happy smiles.
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 This dish is the perfect blend of creamy cheesy goodness and makes any meal feel like a celebration.
Recipe FAQ
- → What type of potatoes work best for scalloped potatoes?
Yukon Gold or Russet potatoes are ideal for thin slicing and hold their shape well during baking, providing creamy texture without becoming mushy.
- → How do I make the cheese sauce smooth and creamy?
Start by melting butter and sautéing onions and garlic, then whisk in flour to create a roux. Slowly add warm milk and cream while stirring constantly until thickened before melting in the cheddar and Gruyère cheeses.
- → Can I customize the seasonings in the dish?
Yes, the sauce includes Dijon mustard and smoked paprika for depth. You can add cayenne for extra heat or swap Gruyère with Swiss or Monterey Jack cheese for different flavors.
- → What is the best oven temperature and baking time?
Bake covered at 350°F (175°C) for 45 minutes, then uncover and bake for an additional 25–30 minutes until the potatoes are tender and the top is golden and bubbly.
- → How can I make this dish ahead of time?
Assemble the layers and cheese sauce, cover tightly, and refrigerate up to a day before baking. Allow extra baking time if baking from cold.