Save A rich, decadent Southern-style casserole featuring layers of tender potatoes baked in a creamy, cheesy sauce—perfect for holidays or comforting family dinners.
This dish has been a family favorite for years, bringing everyone together with its comforting flavors and cheesy goodness.
Ingredients
- Vegetables: 2.5 lbs (1.1 kg) russet or Yukon Gold potatoes, peeled and thinly sliced, 1 small yellow onion, thinly sliced
- Dairy: 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (90 g) Gruyère or Monterey Jack cheese shredded, 4 tbsp (56 g) unsalted butter
- Pantry & Spices: 3 tbsp (24 g) all-purpose flour, 1 tsp garlic powder, 1 tsp salt (plus more to taste), ½ tsp ground black pepper, ¼ tsp smoked paprika, chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Melt Butter & Make Roux:
- In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 2 minutes until bubbly but not browned.
- Add Milk & Cream:
- Gradually whisk in the milk and cream. Continue whisking until the mixture thickens, about 3 5 minutes.
- Season Sauce:
- Stir in garlic powder, salt, pepper, and paprika. Remove from heat.
- Add Cheese:
- Add 1½ cups cheddar and ½ cup Gruyère cheese. Stir until melted and smooth.
- Layer Potatoes and Onions:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish. Top with half the onions.
- Add Cheese Sauce:
- Pour half the cheese sauce over the potatoes and onions. Layer the remaining potatoes and onions on top, then cover with the rest of the cheese sauce.
- Top with Cheese:
- Sprinkle the remaining cheddar and Gruyère cheeses evenly over the top.
- Bake Covered:
- Cover the dish tightly with foil and bake for 45 minutes.
- Bake Uncovered:
- Remove the foil and bake an additional 25 30 minutes, or until the potatoes are tender and the top is golden and bubbling.
- Rest and Garnish:
- Let rest for 10 minutes before garnishing with chives or parsley and serving.
Save This recipe sparks family gatherings like no other, filling the kitchen with warmth and delicious aromas that everyone eagerly awaits.
Required Tools
9x13-inch (23x33 cm) baking dish, saucepan, whisk, chef's knife, mandoline slicer (optional for even potato slices), aluminum foil
Allergen Information
Contains milk, cheese, butter (dairy), wheat (gluten in flour). For gluten-free substitute flour with a gluten-free all-purpose blend. Always check cheese labels for potential allergens.
Nutritional Information
Calories: 350 per serving, Total Fat: 22 g, Carbohydrates: 27 g, Protein: 10 g
Save This cheesy scalloped potatoes recipe is sure to impress at any dinner table and become a beloved staple in your cooking repertoire.
Recipe FAQ
- → What potatoes work best for scalloped layers?
Russet or Yukon Gold potatoes are ideal because they hold shape well and develop a tender texture when baked.
- → Can I substitute the cheeses used in the dish?
Yes, Gruyère can be swapped with Monterey Jack or mozzarella to adjust flavor and meltability.
- → How can I make the sauce thicker and creamier?
Whisking flour into melted butter before adding milk and cream helps thicken the sauce; cooking it until bubbly ensures proper consistency.
- → What spices enhance the flavor without overpowering?
Garlic powder, smoked paprika, salt, and black pepper add balanced seasoning and warmth.
- → Can this dish be prepared ahead of time?
Yes, assemble it beforehand and refrigerate; bake just before serving for fresh, golden results.