Save Ultra-creamy, rich, and flavorful, these Southern-style cheesy scalloped potatoes make the perfect comfort-food side dish for holidays or Sunday suppers.
I have made these scalloped potatoes for many family gatherings and they are always a hit with everyone.
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.
- Sauté 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.
- Whisk liquids:
- Slowly whisk in the warm milk and cream, stirring constantly until the mixture is smooth and begins to thicken (about 3 4 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 layers:
- 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 This recipe has created many happy family moments gathered around the table enjoying Southern comfort food.
Required Tools
9x13-inch baking dish, Large saucepan, Whisk, Knife and cutting board, Foil, Measuring cups and spoons
Allergen Information
Contains Milk (dairy), Wheat (gluten from flour). Individuals with allergies should verify all ingredient labels before use.
Nutritional Information
Calories: 410, Total Fat: 24 g, Carbohydrates: 36 g, Protein: 14 g per serving
Save Enjoy these cheesy scalloped potatoes as a comforting addition to your holiday feasts or Sunday dinners.
Cooking Questions & Answers
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for even slicing and creamy texture after baking.
- → Can I substitute the Gruyère cheese?
Yes, Swiss or Monterey Jack can be used as alternatives to maintain a smooth, melty quality.
- → How do I achieve the creamy cheese sauce?
Sauté onions and garlic, then create a roux with flour and butter before slowly whisking in warmed milk and cream, finishing with melted sharp cheddar and Gruyère.
- → What oven temperature and time are best for baking?
Bake covered at 350°F (175°C) for 45 minutes, then uncovered for 25–30 minutes until the top is golden and bubbly.
- → Any tips to enhance the flavor?
Add cayenne for subtle heat or a layer of cooked, crumbled bacon for smoky richness to elevate the dish.
- → Is this dish suitable for vegetarians?
Yes, it contains dairy but no meat, fitting vegetarian diets unless bacon or other meat is added.