Save 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 made this dish for many family gatherings and it always receives compliments for its rich flavor and creamy consistency.
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 it My family always bonds over this dish during holiday dinners and it’s become a cherished tradition.
Serving Suggestions
Pairs wonderfully with roasted meats or BBQ for a complete meal.
Storage Instructions
Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
Variations
For extra flavor add a pinch of cayenne or a layer of cooked crumbled bacon between the potato layers.
Pin it This recipe will surely become a favorite for your holiday gatherings and Sunday suppers.
Frequently Asked Questions
- → What type of potatoes work best?
Yukon Gold or Russet potatoes, peeled and thinly sliced about 1/8 inch thick, provide the ideal texture and creaminess for even baking.
- → How can I ensure the cheese sauce is smooth?
Slowly whisking in warm milk and cream into the flour-butter roux while stirring constantly helps prevent lumps, resulting in a creamy smooth sauce.
- → Can I prepare this dish ahead of time?
You can assemble the layered potatoes and cheese sauce in advance, then cover and refrigerate before baking as directed.
- → What cheeses provide the best flavor?
Sharp cheddar and Gruyère complement each other for a rich, nutty, and tangy profile, but Swiss or Monterey Jack can be used as alternatives.
- → How do I achieve a golden bubbly topping?
After baking covered, remove foil and sprinkle additional shredded cheddar and Gruyère cheeses on top, then bake uncovered until cheese is melted and golden.