Description
This Cheesy Scalloped Potatoes recipe offers a creamy, comforting side dish featuring thinly sliced Yukon Gold or Russet potatoes layered in a rich cheese sauce made with sharp cheddar and Parmesan. Perfectly baked until golden and bubbly, it’s an ideal accompaniment for holiday meals or everyday dinners.
Ingredients
Scale
Potatoes
- 2 ½ pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (divided)
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux, which thickens the sauce.
- Add Dairy: Slowly whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring frequently until it slightly thickens.
- Season and Add Cheese: Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat and add 1 ½ cups of the shredded cheddar cheese, stirring until melted and smooth to create a creamy cheese sauce.
- Layer Potatoes and Sauce: Place half of the sliced potatoes evenly into the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread evenly. Repeat the layers with the remaining potatoes and cheese sauce.
- Add Topping: Sprinkle the remaining ½ cup cheddar cheese and the Parmesan cheese evenly over the top.
- Bake Covered: Cover the dish with foil and bake for 30 minutes to allow the potatoes to cook through.
- Bake Uncovered: Remove the foil and continue baking for another 25–30 minutes until the potatoes are tender and the top becomes golden and bubbly.
- Rest and Garnish: Let the scalloped potatoes rest for 10–15 minutes before serving to set. Garnish with fresh chopped parsley if desired.
Notes
- For extra flavor, add cooked bacon bits or sautéed onions between the potato layers.
- Using a mandoline slicer helps achieve evenly thin potato slices, ensuring even cooking.
- You can swap cheddar with Gruyère or mozzarella cheese for a different cheesy flavor.
