Save to Pinterest 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 favorite at family gatherings, always bringing everyone to the table with smiles.
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 cheese sauce:
- 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. Sprinkle in the flour and stir constantly for 1 2 minutes to form a roux. Slowly whisk in the warm milk and cream, stirring constantly until the mixture is smooth and begins to thicken about 3 4 minutes. Stir in the Dijon mustard, salt, pepper, and smoked paprika. 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 25 30 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.
Save to Pinterest This recipe often brings my family together, creating lasting memories and happy bellies.
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 410 Total Fat 24 g Carbohydrates 36 g Protein 14 g per serving
Save to Pinterest This classic side is sure to impress and comfort your guests with every bite.
Recipe Questions & Answers
- → Which potatoes work best for this dish?
Yukon Gold or Russet potatoes are ideal due to their ability to hold shape while becoming tender and creamy when sliced thinly.
- → Can I substitute the cheese types used here?
Gruyère can be replaced with Swiss or Monterey Jack for a similar melting quality and mild flavor.
- → What spices enhance the flavor of the cheese sauce?
Smoked paprika, Dijon mustard, salt, and black pepper add warmth and depth without overpowering the creamy cheese.
- → How do I achieve a golden bubbly topping?
Sprinkling additional shredded cheddar and Gruyère cheese on top midway through baking helps create a browned, bubbly crust.
- → Can this dish be prepared ahead of time?
Yes, assemble the layers and sauce in advance, then cover and refrigerate before baking to save time on serving day.
- → What side dishes complement these scalloped potatoes?
This creamy dish pairs excellently with roasted meats, BBQ, or a fresh green salad to balance richness.