Description
This classic Cheesy Scalloped Potatoes recipe features tender slices of Yukon Gold or Russet potatoes baked in a rich and creamy cheddar cheese sauce with caramelized onions, garlic, and a hint of spice. Baked to golden perfection, this comforting side dish is perfect for holidays, family dinners, or any occasion that calls for indulgent, cheesy goodness.
Ingredients
Scale
For the Caramelized Onions
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, cut into ¼ inch strings
- ½ teaspoon dried thyme
For the Cheese Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- 4 tablespoons flour
- 3 cups milk
- 3 ½ cups shredded orange cheddar cheese, divided
- 2 tablespoons cream cheese, softened
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch cayenne pepper
For the Potatoes and Assembly
- 2.5 lbs Yukon Gold or Russet potatoes (about 6 medium potatoes), peeled and thinly sliced (about 1/8 inch thick)
- Additional butter or cooking spray for greasing the baking dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Caramelize Onions: In a large skillet over medium-low heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced onions and dried thyme, then cook slowly for about 30 minutes, stirring every few minutes, until the onions are golden brown and caramelized. Remove from heat and set aside.
- Make Butter and Garlic Base: Increase heat to medium in the same skillet. Add 4 tablespoons butter and the minced garlic, cooking for 1 minute while scraping the bottom and sides of the pan with a silicone spatula to prevent any sticking.
- Create Roux: Sprinkle the flour into the butter and garlic mixture, whisking continuously for 1 minute until the flour is fully incorporated and its raw smell disappears.
- Add Milk Gradually: Slowly pour in the milk in small splashes while whisking to avoid thinning the roux too much. Bring the mixture to a boil, then remove from the heat.
- Season the Sauce: Stir in the mustard powder, salt, pepper, and a pinch of cayenne pepper until fully combined.
- Add Cheese: Allow the sauce to cool slightly to prevent graininess, then gradually add the cheddar cheese, reserving 1 heaping cup for topping. Stir gently until the cheese is melted and smooth.
- Incorporate Cream Cheese and Onions: Add the softened cream cheese and the caramelized onions to the cheese sauce, stirring until combined.
- Prepare Potatoes: Peel and rinse the potatoes, then slice them thinly and evenly to about 1/8 inch thickness.
- Assemble Casserole: Lightly grease a 9 x 13-inch baking dish. Arrange half of the sliced potatoes evenly on the bottom, then spread half of the cheese sauce over them. Layer the remaining potatoes and pour the rest of the cheese sauce on top. Finish by sprinkling the reserved cheddar cheese evenly over the casserole.
- Bake Covered: Cover the casserole with foil and bake in the oven at 350°F for 45 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 40 minutes until the potatoes are tender and the casserole is bubbly.
- Optional Broil: For a browned, crispy top, broil the casserole at 400°F for a few minutes, watching carefully to prevent burning. Then let it rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Ensure potatoes are sliced evenly for uniform cooking.
- Slow caramelizing of onions adds deep flavor; don’t rush this step.
- Adding cheese gradually and allowing the sauce to cool slightly prevents grainy texture.
- Yukon Gold potatoes are preferred for creaminess, but Russet potatoes work well too.
- The dish can be prepared ahead and baked just before serving.
- Use fresh parsley for garnish to add a pop of color and freshness.
- Prep Time: 50 minutes
- Cook Time: 1 hour 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, cheesy potatoes, comfort food, side dish, baked potatoes, caramelized onions, cheddar cheese sauce
