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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Season sauce: Stir in the Dijon mustard, salt, black pepper, and smoked paprika, blending all ingredients well to enhance the flavor profile.
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.
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.
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.
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.
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