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 reminds me of the cozy family holidays where everyone gathers around the table eager for a second helping.
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.
- 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 Dairy:
- 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:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish. Top with half the onions.
- Add 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 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 Serve:
- Let rest for 10 minutes before garnishing with chives or parsley and serving.
Save This recipe often brings back warm memories of family dinners where everyone enjoys seconds and laughter fills the room.
Notes
For extra flavor add a pinch of cayenne or a layer of cooked bacon between the potatoes. Swap Gruyère for Monterey Jack or mozzarella if preferred. Goes well with roast meats or as a vegetarian main with a green salad.
Required Tools
9x13-inch (23x33 cm) baking dish Saucepan Whisk Chefs 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.
Save This cheesy scalloped potatoes recipe will quickly become a holiday staple with its rich flavor and comforting texture.
Kitchen Guide
- → What type of potatoes work best for this dish?
Russet or Yukon Gold potatoes are ideal due to their texture and ability to hold shape when thinly sliced and baked.
- → Can I substitute the cheeses used in this dish?
Yes, Gruyère can be swapped with Monterey Jack or mozzarella for a milder flavor while maintaining creaminess.
- → How do I achieve a creamy sauce without lumps?
Whisking butter and flour until bubbly before gradually adding milk and cream ensures a smooth sauce. Continuous whisking while thickening prevents lumps.
- → Is it necessary to cover the dish during baking?
Covering during the first baking stage traps moisture, allowing potatoes to cook evenly, while uncovering towards the end creates a golden, bubbling top.
- → What herbs can be used for garnish?
Chopped chives or fresh parsley add a bright, fresh note that complements the rich flavors of the dish.
- → How can this dish be adapted for gluten-free diets?
Replace all-purpose flour with a gluten-free all-purpose blend to maintain sauce consistency without gluten.