Cheesy Scalloped Potatoes Recipe

Introduction

Cheesy scalloped potatoes are a comforting classic that pairs tender, thinly sliced potatoes with a rich, creamy cheese sauce. This dish bakes to golden perfection, making it a perfect side for any family meal or holiday gathering.

Ingredients

• 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch)
• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 cup shredded cheddar cheese (for topping)
• 1/2 cup shredded Gruyère cheese (for topping)
• 2 tablespoons chopped fresh chives (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Step 2: Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
3. Step 3: In a large saucepan over medium heat, melt the butter. Add the chopped onion and sauté for 4 to 5 minutes until softened. Add the minced garlic and cook for 1 more minute.
4. Step 4: Sprinkle in the flour and stir constantly for 1 to 2 minutes to form a roux.
5. Step 5: Slowly whisk in the warm milk and heavy cream, stirring constantly until the sauce is smooth and begins to thicken, about 3 to 4 minutes.
6. Step 6: Stir in the Dijon mustard, salt, black pepper, and smoked paprika.
7. Step 7: Remove the sauce from heat and whisk in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth.
8. Step 8: Pour half of the cheese sauce over the first potato layer. Arrange the remaining potatoes on top, then pour over the rest of the cheese sauce evenly.
9. Step 9: Cover the dish with foil and bake for 45 minutes.
10. Step 10: Remove the foil, sprinkle the remaining shredded cheddar and Gruyère cheeses on top, and bake uncovered for 25 to 30 minutes until the potatoes are tender and the top is golden and bubbly.
11. Step 11: Allow the scalloped potatoes to rest for 15 minutes before serving. Optionally, garnish with chopped fresh chives.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture or Russets for a fluffier bite.
• For extra flavor, add a pinch of nutmeg to the cheese sauce.
• Substitute half the cheddar with Parmesan for a sharper taste.
• Make the dish ahead and refrigerate before baking; add an extra 10 minutes to baking time if baking from cold.
• For a crispy top, broil uncovered for 2 to 3 minutes at the end of baking—watch carefully to avoid burning.

Storage

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Reheat covered in the oven at 350°F until warmed through, about 20 minutes. Microwaving is quicker but may result in a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold and Russet potatoes work best for this recipe due to their texture. Waxy potatoes like red or fingerlings may become too firm or unevenly cooked.

Do I have to use both cheddar and Gruyère cheese?

Combining sharp cheddar and Gruyère adds depth and creaminess, but you can use just one type if preferred. Gruyère offers a nutty flavor, while cheddar gives a sharper bite.

Cheesy Scalloped Potatoes Recipe

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★★★★★

4.5 from 64 reviews

• Author: Luna
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x

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Description

Cheesy Scalloped Potatoes is a rich and creamy baked casserole featuring thinly sliced Yukon Gold or Russet potatoes layered with a velvety cheese sauce made from sharp cheddar and Gruyère cheeses. This comfort food classic combines sautéed onions and garlic in a buttery roux-based sauce enriched with milk, cream, and aromatic Dijon mustard and smoked paprika. The dish is baked to a golden bubbly perfection, making it a perfect side for holidays or cozy family dinners.

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Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch)

Cheese Sauce

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded

Topping

• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Gruyère cheese

Garnish (optional)

• 2 tablespoons chopped fresh chives

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Instructions

1. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking.
2. Layer potatoes: Arrange half of the thinly sliced potatoes in an even layer on the bottom of the prepared baking dish, ensuring the slices overlap slightly for uniform cooking.
3. Cook aromatics: In a large saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté for 4 to 5 minutes, or until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Make roux: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for 1 to 2 minutes. This forms the roux, which will thicken the sauce.
5. Add milk and cream: Gradually whisk in the warmed whole milk and heavy cream, stirring constantly to maintain a smooth texture. Continue cooking and stirring for 3 to 4 minutes until the sauce begins to thicken.
6. Season sauce: Stir in the Dijon mustard, salt, black pepper, and smoked paprika, blending all ingredients well to enhance the flavor profile.
7. Incorporate cheeses: Remove the saucepan from heat and whisk in the shredded sharp cheddar and Gruyère cheeses until the sauce is fully melted and velvety smooth.
8. Assemble layers: Pour half of the cheese sauce evenly over the first layer of potatoes. Arrange the remaining potato slices on top and pour the rest of the cheese sauce over them, spreading it evenly.
9. Bake covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes to allow the potatoes to cook through.
10. Add topping and finish baking: Carefully remove the foil and sprinkle the remaining shredded cheddar and Gruyère cheese evenly over the top. Bake uncovered for an additional 25 to 30 minutes until the potatoes are tender and the cheese topping is golden brown and bubbly.
11. Rest and garnish: Remove the scalloped potatoes from the oven and let them rest for 15 minutes. This helps the sauce to thicken slightly and makes serving easier. Optionally, sprinkle with chopped fresh chives for a fresh, colorful garnish before serving.

Notes

• For best results, slice the potatoes uniformly to ensure even cooking.
• Use warmed milk and cream to help the sauce thicken more quickly and prevent lumps.
• Covering the dish with foil during the initial baking helps cook the potatoes through without drying out the sauce.
• The resting period after baking allows the sauce to set, making it easier to portion the dish.
• This recipe can be prepared a day ahead and reheated before serving.
• Substitute sharp cheddar or Gruyère with other melty cheeses if desired, but the flavor will vary.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: cheesy scalloped potatoes, potato casserole, baked potatoes, comfort food, cheesy potato bake, holiday side dish