Save 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 at every gathering I've hosted. It's always the first dish to disappear from the table.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Step 2:
- Arrange half of the sliced potatoes in an even layer in the prepared dish.
- Step 3:
- 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.
- Step 4:
- Sprinkle in the flour and stir constantly for 1 2 minutes to form a roux.
- Step 5:
- Slowly whisk in the warm milk and cream, stirring constantly until the mixture is smooth and begins to thicken (about 3 4 minutes).
- Step 6:
- Stir in the Dijon mustard, salt, pepper, and smoked paprika.
- Step 7:
- Remove from heat and whisk in the cheddar and Gruyère cheeses until completely melted and smooth.
- Step 8:
- 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.
- Step 9:
- Cover the dish with foil and bake for 45 minutes.
- Step 10:
- 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.
- Step 11:
- Let rest for 15 minutes before serving. Garnish with fresh chives if desired.
Save This dish has brought warmth and smiles to my family's holiday dinners. It's a comfort food that everyone loves sharing.
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 With these steps and tips, you'll enjoy perfectly creamy scalloped potatoes every time.
Recipe Guide
- → What type of potatoes work best?
Yukon Gold or Russet potatoes work best due to their texture and ability to hold shape while absorbing flavors.
- → Can I use different cheeses?
Yes, Gruyère can be substituted with Swiss or Monterey Jack cheese for a milder flavor.
- → How do I achieve a creamy cheese sauce?
Start by making a roux with butter and flour, then slowly whisk in warm milk and cream before adding cheeses for a smooth sauce.
- → Is it necessary to cover the dish while baking?
Covering for the first 45 minutes helps the potatoes cook evenly and retain moisture before uncovering to brown the top.
- → Can I add extra flavor?
Adding a pinch of cayenne or crumbled cooked bacon adds depth and a touch of heat to the dish.
- → What pairs well with this side?
Roasted meats or BBQ dishes complement the rich, cheesy potatoes wonderfully.