Pin A rich, decadent Southern-style casserole featuring layers of tender potatoes baked in a creamy, cheesy sauce. This dish is perfect for holidays or comforting family dinners and always brings warmth to any gathering.
The first time I made these scalloped potatoes was for a Sunday family dinner. The aroma of melting cheese and baked potatoes filled the kitchen and everyone gathered, eagerly awaiting that first gooey bite.
Ingredients
- Russet or Yukon Gold potatoes: 2.5 lbs (1.1 kg), peeled and thinly sliced
- Yellow onion: 1 small, thinly sliced
- Whole milk: 2 cups (480 ml)
- Heavy cream: 1 cup (240 ml)
- Sharp cheddar cheese: 2 cups (200 g), shredded
- Gruyère or Monterey Jack cheese: 1 cup (90 g), shredded
- Unsalted butter: 4 tbsp (56 g)
- All-purpose flour: 3 tbsp (24 g)
- Garlic powder: 1 tsp
- Salt: 1 tsp, plus more to taste
- Ground black pepper: ½ tsp
- Smoked paprika: ¼ tsp
- Chopped fresh chives or parsley: For garnish, optional
Instructions
- Prepare the baking dish:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.
- Make the roux:
- In a medium saucepan over medium heat, melt butter. Add flour and whisk for 1–2 minutes until bubbly but not browned.
- Thicken the sauce:
- Gradually whisk in milk and cream. Continue whisking until mixture thickens, about 3–5 minutes.
- Season the sauce:
- Stir in garlic powder, salt, pepper, and paprika. Remove saucepan from heat.
- Add cheese to sauce:
- Add 1½ cups cheddar and ½ cup Gruyère cheese. Stir until melted and smooth.
- Layer potatoes and onions:
- Arrange half the sliced potatoes in an even layer in the prepared dish. Top with half the onions.
- Pour cheese sauce:
- Pour half the cheese sauce over potatoes and onions. Layer remaining potatoes and onions, then cover with remaining cheese sauce.
- Add remaining cheese:
- Sprinkle remaining cheddar and Gruyère cheese evenly over the top.
- Bake covered:
- Cover dish tightly with foil and bake for 45 minutes.
- Bake uncovered:
- Remove foil and bake an additional 25–30 minutes, or until potatoes are tender and top is golden and bubbling.
- Rest and garnish:
- Let rest for 10 minutes before garnishing with chives or parsley and serving.
Pin Sharing this casserole at Thanksgiving is a tradition in our home. It brings everyone together.< Everyone from kids to grandparents line up for seconds!
Required Tools
Gather a 9x13-inch baking dish, saucepan, whisk, chefs knife, mandoline slicer for even slices, and aluminum foil to ensure the perfect result.
Allergen Information
Contains: Milk, Cheese, Butter (Dairy), Wheat (Gluten in flour). Always check cheese labels for any potential allergens and modify as needed for dietary restrictions.
Nutritional Information
Each serving has 350 calories, 22g total fat, 27g carbohydrates, and 10g protein. Serve alongside your favorite vegetables for a well-rounded meal.
Pin Top with chives or parsley just before serving for a fresh finish. Enjoy every creamy, cheesy bite with your family.
Recipe FAQ
- → What type of potatoes work best for this dish?
Russet or Yukon Gold potatoes are ideal due to their firm texture and ability to hold shape when baked.
- → How can I make the sauce smooth and creamy?
Whisk the butter and flour until bubbly, then slowly add milk and cream, whisking constantly until the mixture thickens before adding cheeses.
- → Can I prepare this dish ahead of time?
Yes, assemble the layers and cheese sauce in the baking dish, cover tightly, refrigerate overnight, and bake when ready.
- → What cheeses create the best flavor combination here?
A blend of sharp cheddar and Gruyère or Monterey Jack provides a rich, balanced taste with creamy meltiness.
- → How do I ensure the potatoes cook evenly?
Slice potatoes thinly and evenly, using a mandoline if available, and layer them uniformly in the dish.
- → Is this suitable for vegetarians?
Yes, it contains no meat and relies on dairy and spices for rich flavor.