Description
A classic and comforting side dish featuring thinly sliced Yukon Gold or Russet potatoes baked in a rich, creamy cheese sauce made from sharp cheddar and Parmesan cheeses. This cheesy scalloped potatoes recipe is perfect for holidays or any special meal, offering layers of tender potatoes and gooey melted cheese topped with a golden, bubbly crust.
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
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping
- ½ cup shredded sharp cheddar cheese
- ½ cup shredded Parmesan cheese
Garnish (optional)
- Fresh chopped parsley
Instructions
- Preheat and Prepare: Preheat your 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 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute to form a roux, which will thicken your sauce.
- Add Dairy: Slowly whisk in 2 cups of whole milk and 1 cup of heavy cream, stirring continuously until smooth. Bring the mixture to a gentle simmer and cook for 2–3 minutes until slightly thickened.
- Season and Add Cheese: Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Remove the saucepan from heat and mix in 1 ½ cups of shredded sharp cheddar cheese until melted and smooth.
- Layer the Potatoes: Place half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread it evenly.
- Repeat the Layers: Add the remaining potatoes as a second layer and pour the rest of the cheese sauce over the top, spreading it evenly again.
- Add Topping: Sprinkle the remaining ½ cup shredded cheddar cheese and ½ cup Parmesan cheese evenly over the top of the casserole.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30 minutes to allow the potatoes to begin cooking through.
- Bake Uncovered: Remove the foil and continue baking for another 25–30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Rest and Garnish: Let the scalloped potatoes rest for 10–15 minutes before serving to allow the sauce to thicken. Garnish with fresh chopped parsley if desired.
Notes
- For extra flavor, add cooked bacon bits or sautéed onions between the layers.
- A mandoline slicer helps ensure evenly thin potatoes for consistent cooking.
- You can swap in Gruyère or mozzarella cheese for a different cheesy variation.
