Save Cheesy scalloped potatoes are the ultimate comfort side dish, blending velvety layers of tender potatoes with a rich, creamy cheese sauce. This Southern-style recipe is perfect for family dinners or special occasions, offering a warm and satisfying experience in every bite.
Save This dish is a timeless classic that marries simple ingredients with rich flavors. The addition of smoked paprika and a hint of cayenne pepper gives the creamy sauce a subtle kick, elevating the traditional scalloped potatoes to a new level of deliciousness.
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
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- 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.
- 3. Stir in flour; cook, stirring constantly, for 1–2 minutes until lightly golden.
- 4. Gradually whisk in milk and cream. Continue whisking until smooth and slightly thickened, about 5 minutes.
- 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.
- 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.
- 7. Sprinkle remaining 1 cup cheddar cheese evenly on top.
- 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.
- 9. Let rest for 10–15 minutes before serving. Garnish with chives or parsley.
Zusatztipps für die Zubereitung
Soaking Russet potato slices in cold water for 10 minutes and patting dry helps remove excess starch, ensuring a creamier texture. Using a sharp knife or mandoline for thin, even slices guarantees consistent cooking and a beautiful layered appearance.
Varianten und Anpassungen
For an extra burst of flavor, add a layer of cooked, crumbled bacon between the potato layers. You can also substitute cheddar cheese with Gruyère or Monterey Jack to give the dish a unique twist while keeping its creamy essence.
Serviervorschläge
Serve as a hearty side alongside roasted meats, grilled vegetables, or a fresh green salad to balance out the richness. Garnish with fresh chives or parsley to add a pop of color and fresh herbal notes.
Save With its balanced blend of creamy cheese, tender potatoes, and carefully seasoned sauce, this cheesy scalloped potatoes recipe promises a show-stopping addition to any meal. It invites comfort, indulgence, and a touch of Southern charm right to your table.
Recipe FAQ
- → What type of potatoes work best?
Yukon Gold and Russet potatoes are ideal due to their texture and ability to absorb the creamy sauce well when thinly sliced.
- → Can I substitute the cheddar cheese?
Yes, Gruyère or Monterey Jack can be used for a milder or different flavor profile while maintaining a creamy melt.
- → How do I make the sauce smooth and thick?
Cooking flour with butter to a light golden color before gradually whisking in milk and cream helps create a smooth, thickened base for the sauce.
- → What is the purpose of resting the dish after baking?
Resting allows the sauce to set slightly and the flavors to meld, making it easier to serve and enhancing texture.
- → Are there any tips for extra flavor?
Adding a layer of cooked, crumbled bacon between potato layers enriches the dish with smoky, savory notes.
- → How do I avoid watery potatoes?
Soaking Russet slices in cold water before cooking and patting them dry removes excess starch, helping maintain a creamy but not watery consistency.