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 reminds me of cozy family gatherings where everyone looks forward to the cheesy goodness on 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
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Step 2:
- Arrange half of the sliced potatoes in an even layer in the prepared dish.
- Step 3:
- 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.
- Step 4:
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux.
- Step 5:
- Slowly whisk in the warm milk and cream, stirring constantly until the mixture is smooth and begins to thicken (about 3–4 minutes).
- Step 6:
- Stir in the Dijon mustard, salt, pepper, and smoked paprika.
- Step 7:
- Remove from heat and whisk in the cheddar and Gruyère cheeses until completely melted and smooth.
- Step 8:
- 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.
- Step 9:
- Cover the dish with foil and bake for 45 minutes.
- Step 10:
- 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.
- Step 11:
- Let rest for 15 minutes before serving. Garnish with fresh chives if desired.
Save to Pinterest This recipe always brings the family together, sparking smiles and seconds at the dinner table.
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 (per serving)
Calories 410 Total Fat 24 g Carbohydrates 36 g Protein 14 g
Save to Pinterest This classic dish is a guaranteed crowd-pleaser and a perfect addition to your holiday menu.
Common Questions
- → What type of potatoes work best?
Yukon Gold or Russet potatoes peeled and sliced thin provide ideal texture and creaminess when baked.
- → Can I use a different cheese instead of Gruyère?
Yes, Swiss or Monterey Jack can be substituted for Gruyère to maintain a mild, melty consistency.
- → How do I achieve a creamy cheese sauce?
Start by making a roux with butter and flour, then slowly whisk in warm milk and cream before adding shredded cheese to melt smoothly.
- → What spices enhance the flavor?
A touch of smoked paprika, Dijon mustard, salt, and pepper add depth without overpowering the cheese.
- → How long should the dish rest after baking?
Letting it rest for about 15 minutes helps the layers set and allows flavors to blend fully before serving.