Save A rich, decadent Southern-style casserole featuring layers of tender potatoes baked in a creamy, cheesy sauce—perfect for holidays or comforting family dinners.
I have made these scalloped potatoes countless times for holiday dinners; they always disappear first!
Ingredients
- Vegetables: 2.5 lbs (1.1 kg) russet or Yukon Gold potatoes peeled and thinly sliced, 1 small yellow onion thinly sliced
- Dairy: 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (90 g) Gruyère or Monterey Jack cheese shredded, 4 tbsp (56 g) unsalted butter
- Pantry & Spices: 3 tbsp (24 g) all-purpose flour, 1 tsp garlic powder, 1 tsp salt (plus more to taste), ½ tsp ground black pepper, ¼ tsp smoked paprika, chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Make Roux:
- In a medium saucepan over medium heat melt the butter. Add the flour and whisk continuously for 1–2 minutes until bubbly but not browned.
- Add Liquids:
- Gradually whisk in the milk and cream. Continue whisking until the mixture thickens about 3–5 minutes.
- Add Seasoning:
- Stir in garlic powder salt pepper and paprika. Remove from heat.
- Add Cheese:
- Add 1½ cups cheddar and ½ cup Gruyère cheese. Stir until melted and smooth.
- Layer Potatoes:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish. Top with half the onions.
- Add Sauce:
- Pour half the cheese sauce over the potatoes and onions. Layer the remaining potatoes and onions on top then cover with the rest of the cheese sauce.
- Top with Cheese:
- Sprinkle the remaining cheddar and Gruyère cheeses evenly over the top.
- Bake Covered:
- Cover the dish tightly with foil and bake for 45 minutes.
- Bake Uncovered:
- Remove the foil and bake an additional 25–30 minutes or until the potatoes are tender and the top is golden and bubbling.
- Rest and Garnish:
- Let rest for 10 minutes before garnishing with chives or parsley and serving.
Save My family eagerly gathers around the table whenever these potatoes are served; they bring warmth and comfort to every meal.
Serving Suggestions
Pairs wonderfully with roast meats or a crisp green salad for a complete meal.
Variations
Add a pinch of cayenne for heat or a layer of cooked bacon between the potatoes for extra flavor.
Storage
Store leftovers covered in the refrigerator for up to 3 days and reheat gently to preserve creaminess.
Save Enjoy this timeless Southern classic that combines comfort and decadence in every bite.
Recipe FAQs
- → What type of potatoes work best for scalloped potatoes?
Russet or Yukon Gold potatoes are ideal due to their starchy texture that holds up well to slow baking and layering.
- → Can I use different cheeses besides cheddar and Gruyère?
Yes, Monterey Jack or mozzarella can be excellent substitutions, offering a mild and creamy melt.
- → How do I ensure the sauce thickens properly?
Whisk the butter and flour until bubbly before gradually adding milk and cream, stirring continuously until the sauce thickens smoothly.
- → Is there a way to add extra flavor to the dish?
Adding a pinch of cayenne or a layer of cooked bacon between potato layers can enhance the depth of flavor.
- → Can this dish be made gluten free?
Replacing all-purpose flour with a gluten-free all-purpose blend maintains the sauce's thickness without gluten.
- → What is the best way to slice potatoes evenly?
Using a mandoline slicer ensures uniform thin slices, promoting even cooking and layering.