Pin Ultra-creamy, rich, and flavorful, these Southern-style cheesy scalloped potatoes make the perfect comfort-food side dish for holidays or Sunday suppers.
This dish has been a family favorite during special gatherings for years, always bringing everyone together around 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
- 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.
- Prepare Sauce Base:
- 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 Dish:
- 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 Serve:
- Let rest for 15 minutes before serving. Garnish with fresh chives if desired.
Pin Sharing these scalloped potatoes at family dinners always creates warm memories and fills the kitchen with irresistible aromas.
Notes
For extra flavor add a pinch of cayenne or a layer of cooked crumbled bacon. Substitute Gruyère with Swiss or Monterey Jack if preferred. Pairs wonderfully with roasted meats or BBQ.
Required Tools
9x13-inch baking dish, Large saucepan, Whisk, Knife and cutting board, Foil, Measuring cups and spoons
Nutritional Information
Calories per serving: 410. Total Fat: 24 g. Carbohydrates: 36 g. Protein: 14 g.
Pin This recipe is sure to become a staple in your home with its rich flavor and creamy texture.
Recipe FAQ
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal due to their texture and ability to hold layers well without becoming mushy.
- → Can I substitute the cheeses used?
Gruyère can be swapped with Swiss or Monterey Jack, while sharp cheddar adds a robust flavor; blending these maintains the creamy texture.
- → How do I achieve a smooth cheese sauce?
Make a roux with butter and flour, then slowly whisk in warm milk and cream to avoid lumps before adding cheeses for a velvety sauce.
- → Is it necessary to cover the dish while baking?
Covering with foil during most of the baking ensures tender potatoes and prevents the top from over-browning; then uncover to brown the cheese topping.
- → What seasoning enhances the flavor?
Dijon mustard, smoked paprika, salt, and pepper add layers of subtle heat and depth that complement the richness of the cheese sauce.