Pin It 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 for years and always gets rave reviews every time I serve it at gatherings.
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.
- Cook Aromatics:
- 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.
- Make Roux:
- Sprinkle in the flour and stir constantly for 1 2 minutes to form a roux.
- Add Dairy:
- Slowly whisk in the warm milk and cream, stirring constantly until the mixture is smooth and begins to thicken (about 3 4 minutes).
- Add Seasoning and Cheese:
- 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:
- 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.
Pin It This recipe always brings back warm memories of Sunday family dinners with everyone gathered around the table.
Tips for Perfect Potatoes
Be sure to slice your potatoes uniformly thin to ensure even cooking and layering consistency.
Serving Suggestions
This dish pairs wonderfully with roasted meats or BBQ, making it a versatile addition to your meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the top crispy.
Pin It Enjoy your creamy scalloped potatoes fresh from the oven for the best flavor and texture.
Recipe FAQs
- → What kind of potatoes work best?
Yukon Gold or Russet potatoes peeled and sliced thin provide the best texture and flavor for layering.
- → Can I use different cheeses?
Gruyère can be swapped for Swiss or Monterey Jack, while sharp cheddar adds sharpness and meltability.
- → How do you achieve a creamy cheese sauce?
Slowly whisking warm milk and cream into a butter-flour roux helps create a smooth, thickened sauce perfect for coating the potatoes.
- → What is the purpose of Dijon mustard and smoked paprika?
They add depth and a subtle tang and smokiness that balance the rich cheese flavors.
- → How to know when scalloped potatoes are done?
When the potatoes are tender throughout and the top is golden and bubbly after baking uncovered.