Save to Pins Ultra-creamy, rich, and flavorful, these Southern-style cheesy scalloped potatoes make the perfect comfort-food side dish for holidays or Sunday suppers.
I've been making this recipe for years and it never fails to bring everyone to the table eager for seconds.
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 45 minutes until softened. Add the garlic and cook for 1 more minute.
- Make Roux:
- Sprinkle in the flour and stir constantly for 12 minutes to form a roux.
- Add Milk and Cream:
- Slowly whisk in the warm milk and cream stirring constantly until the mixture is smooth and begins to thicken (about 34 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:
- 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.
- Finish Baking:
- Remove the foil sprinkle the remaining cheddar and Gruyère cheeses on top and bake uncovered for an additional 2530 minutes until the potatoes are tender and the top is golden and bubbly.
- Rest and Garnish:
- Let rest for 15 minutes before serving. Garnish with fresh chives if desired.
Save to Pins This recipe always brings my family together especially during the holidays when everyone gathers around the 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
Calories 410, Total Fat 24 g, Carbohydrates 36 g, Protein 14 g per serving
Save to Pins This classic Southern recipe is a guaranteed crowd-pleaser that will quickly become a favorite in your home.
Questions & Answers
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal due to their texture and ability to absorb the creamy sauce well.
- → How can I make the cheese sauce smooth?
Whisk the warm milk and cream into the roux slowly and constantly stir until the mixture thickens to ensure a smooth sauce.
- → Can I add extra flavor to the dish?
Yes, a pinch of cayenne or cooked crumbled bacon adds depth and a smoky kick.
- → Is there a substitute for Gruyère cheese?
Swiss or Monterey Jack cheeses work well as alternatives while maintaining the creamy texture.
- → What temperature and time should I bake this dish?
Bake covered at 350°F (175°C) for 45 minutes, then uncovered for 25-30 minutes until the top is golden and bubbly.
- → How should the dish rest before serving?
Allow it to rest for 15 minutes after baking to set the layers and enhance texture.