Save It Ultra-creamy, rich, and flavorful, these Southern-style cheesy scalloped potatoes make the perfect comfort-food side dish for holidays or Sunday suppers.
This recipe has been a family favorite for years; everyone eagerly waits for these cheesy scalloped potatoes at holiday dinners.
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
- Make Sauce:
- In a large saucepan over medium heat melt the butter Add the chopped onion and sauté for 45 minutes until softened Add the garlic and cook for 1 more minute
- Make Roux:
- Sprinkle in the flour and stir constantly for 12 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 34 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 2530 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 It Making this dish always brings the family together; the aroma fills the house and creates warm, happy memories.
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 It This dish is a guaranteed crowd-pleaser and perfect for any cozy meal occasion.
Common Questions About Recipes
- → Which potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal due to their texture and ability to hold shape while absorbing the creamy sauce.
- → Can the cheese types be substituted?
Yes, Gruyère can be replaced with Swiss or Monterey Jack for a milder flavor while maintaining creaminess.
- → What adds depth to the creamy cheese sauce?
Ingredients like Dijon mustard, smoked paprika, and sautéed onions contribute subtle layers of flavor enhancing the richness.
- → How can I ensure a bubbly, golden top?
After initial baking covered, uncover and sprinkle additional cheeses on top, then bake until bubbly and golden brown.
- → Are there optional additions for more flavor?
Adding cayenne for heat or a layer of crumbled cooked bacon can elevate the savory depth.