Pin Ultra-creamy, rich, and flavorful, these Southern-style cheesy scalloped potatoes make the perfect comfort-food side dish for holidays or Sunday suppers.
I first served this dish at a family gathering and it was an instant hit with everyone, especially my kids who loved the cheesy topping.
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 dish always brings my family together, especially when I make it for Sunday dinner. The kids love the crispy cheesy topping best.
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
Allergen Information
Contains Milk (dairy), Wheat (gluten from flour). Individuals with allergies should verify all ingredient labels before use.
Pin Serve warm with a side of roasted meats for a comforting and satisfying meal every time.
Recipe Q&A
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for their texture and ability to thinly slice evenly.
- → How do I achieve a creamy sauce?
Simmer butter, onions, garlic, and flour to make a roux, then gradually whisk in warm milk and cream until thickened before adding cheese.
- → Can I make this dish ahead of time?
Yes, assemble it in the baking dish, then refrigerate. Bake covered and adjust cooking time to ensure even warming.
- → What variations can enhance flavor?
Add a pinch of cayenne for heat or sprinkle cooked, crumbled bacon between layers for a smoky twist.
- → How do I get a golden, bubbly topping?
Remove foil for the last 25–30 minutes of baking and sprinkle extra cheddar and Gruyère cheese on top to brown and bubble.