Save to Pinterest Ultra creamy, Southern-style scalloped potatoes layered with rich cheddar cheese and a velvety sauce—perfect as a comforting side for any occasion.
This recipe has been a family favorite for years, bringing everyone together around the table with its cheesy goodness.
Ingredients
- Potatoes: 2 kg (about 4.5 lbs) Yukon Gold or Russet potatoes, peeled and thinly sliced
- Dairy: 3 cups whole milk, 1 cup heavy cream, 3 cups sharp cheddar cheese shredded, 1/2 cup Parmesan cheese grated, 4 tbsp unsalted butter
- Aromatics & Seasonings: 1 medium yellow onion finely chopped, 3 cloves garlic minced, 2 tbsp all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (optional)
- Garnish: 2 tbsp fresh chives or parsley chopped
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Step 2:
- In a large saucepan over medium heat, melt butter. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook 1 more minute.
- Step 3:
- Stir in flour cook stirring constantly for 1 2 minutes until lightly golden.
- Step 4:
- Gradually whisk in milk and cream. Continue whisking until smooth and slightly thickened about 5 minutes.
- Step 5:
- Remove from heat. Stir in 2 cups cheddar all the Parmesan salt pepper smoked paprika and cayenne. Mix until cheese is melted and sauce is smooth.
- Step 6:
- Arrange half of the sliced potatoes in the prepared dish slightly overlapping. Pour half the cheese sauce evenly over the potatoes. Repeat with remaining potatoes and sauce.
- Step 7:
- Sprinkle remaining 1 cup cheddar cheese evenly on top.
- Step 8:
- Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 25 30 minutes or until the top is golden brown and potatoes are tender when pierced with a knife.
- Step 9:
- Let rest for 10 15 minutes before serving. Garnish with chives or parsley.
Save to Pinterest Serving this dish at family gatherings always brings smiles and makes the meal memorable.
Required Tools
9x13-inch (23x33 cm) baking dish Large saucepan Whisk Sharp knife or mandoline Cutting board Aluminum foil
Allergen Information
Contains milk cheese butter and gluten (flour) Not suitable for dairy or gluten-free diets Always check cheese and cream labels for hidden additives or allergens
Nutritional Information
Calories 390 Total Fat 23 g Carbohydrates 34 g Protein 13 g per serving
Save to Pinterest This recipe is a timeless side dish that elevates any meal and delights all taste buds.
Recipe FAQs
- → What type of potatoes work best for scalloped potatoes?
Yukon Gold or Russet potatoes are ideal as they hold their shape well when baked and absorb flavors nicely.
- → Can I prepare the dish in advance?
Yes, assemble it ahead of time and refrigerate. Bake when ready, adding extra cooking time if cold.
- → How do I achieve a creamy sauce without lumps?
Slowly whisk milk and cream into the roux, stirring constantly until the mixture thickens smoothly.
- → What cheese combinations enhance the flavor?
Sharp cheddar with Parmesan adds depth. For variation, try Gruyère or Monterey Jack.
- → How can I add a smoky note to the dish?
Incorporate smoked paprika and a pinch of cayenne pepper in the cheese sauce for subtle smokiness.
- → Is there a tip for preventing soggy potatoes?
Soaking Russet slices in cold water and drying them removes excess starch for a firmer texture.