The Best Cheesy Scalloped Potatoes Recipe (Easy Holiday Side Dish)
These cheesy scalloped potatoes feature layers of tender potatoes baked in a rich, creamy cheddar cheese sauce. This comforting, from-scratch side dish is perfect for Thanksgiving, Christmas, Easter, Sunday dinner, or any special family meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 35 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American, Holiday Recipes
Ingredients
Scale
- 3 pounds Yukon Gold or russet potatoes, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- 2 cups freshly shredded sharp cheddar cheese, divided
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh chives, for garnish
Instructions
- Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
- Peel the potatoes and slice them into uniform ⅛-inch-thick rounds. Set aside.
- Melt the butter in a large saucepan over medium heat. Add the diced onion and cook for 4 to 5 minutes, or until softened.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Sprinkle the flour over the onions. Cook for 1 minute while stirring to remove the raw flour taste.
- Slowly pour in the milk and heavy cream, whisking continuously until smooth.
- Add the salt, black pepper, garlic powder, onion powder, and smoked paprika. Cook for 4 to 6 minutes, whisking frequently, until the sauce begins to thicken.
- Remove the saucepan from the heat. Stir in 1½ cups of cheddar cheese and all the Parmesan cheese until melted and smooth.
- Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
- Add the remaining potatoes and cover them with the rest of the cheese sauce. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Cover the baking dish tightly with aluminum foil. Bake for 50 minutes.
- Remove the foil and bake for another 20 to 25 minutes, or until the potatoes are fork-tender and the top is bubbling and golden brown.
- Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chopped chives, if desired.
Notes
- Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline slicer works especially well.
- Shred the cheese from a block for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- If the top begins to brown too quickly, loosely cover the baking dish with foil during the final few minutes.
- The sauce will continue to thicken while the potatoes rest.
- Yukon Gold potatoes create a creamy, buttery texture, while russet potatoes produce softer, more traditional scalloped potatoes.
- For the best results, avoid rinsing the potatoes after slicing. Their natural starch helps thicken the cheese sauce.
Find it online: https://www.firsthomelovelife.com/cheesy-scalloped-potatoes/