Pin this 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 been making this recipe every holiday season and it never fails to impress my family with its rich flavors and creamy texture.
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.
Pin this My family always gathers around this dish during the holidays, sharing stories and enjoying the warm flavors together.
Notes
For extra flavor, add a pinch of cayenne or layer with cooked crumbled bacon. Pairs wonderfully with roasted meats or BBQ.
Required Tools
9x13-inch baking dish, large saucepan, whisk, knife and cutting board, foil, measuring cups and spoons
Nutritional Information
Calories: 410 per serving. Total Fat: 24 g. Carbohydrates: 36 g. Protein: 14 g.
Pin this Serve warm and enjoy the comforting richness of these scalloped potatoes that bring everyone to the table.
Recipe FAQs
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for thin slices that hold their shape and absorb flavors well.
- → Can I substitute the cheeses?
Gruyère can be replaced with Swiss or Monterey Jack without sacrificing creaminess and taste.
- → How do I achieve a creamy sauce?
Slowly whisking warm milk and cream into a butter-flour roux ensures a smooth, thickened cheese sauce.
- → What spices enhance the flavor?
Dijon mustard and smoked paprika add subtle heat and depth, highlighting the cheese richness.
- → How long should it rest before serving?
Letting the dish rest for 15 minutes helps the sauce thicken and flavors to meld perfectly.