Cheesy scalloped potatoes dish (Print Version)

Creamy scalloped potatoes layered with sharp cheddar and a velvety sauce, perfect for any meal.

# Components:

→ Potatoes

01 - 4.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced

→ Dairy

02 - 3 cups whole milk
03 - 1 cup heavy cream
04 - 3 cups sharp cheddar cheese, shredded
05 - 0.5 cup Parmesan cheese, grated
06 - 4 tablespoons unsalted butter

→ Aromatics & Seasonings

07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 2 tablespoons all-purpose flour
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon smoked paprika
13 - 0.25 teaspoon cayenne pepper (optional)

→ Garnish

14 - 2 tablespoons fresh chives or parsley, chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic and cook for 1 more minute.
03 - Stir in flour and cook, stirring constantly, until lightly golden, 1 to 2 minutes.
04 - Gradually whisk in milk and cream, continuing to whisk until smooth and slightly thickened, approximately 5 minutes.
05 - Remove from heat. Stir in 2 cups sharp cheddar, Parmesan, salt, black pepper, smoked paprika, and cayenne until cheese is melted and sauce is smooth.
06 - Arrange half of the potato slices in the prepared dish, overlapping slightly. Pour half of the cheese sauce evenly over potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle remaining 1 cup sharp cheddar cheese evenly on top.
08 - Cover dish tightly with foil and bake for 45 minutes.
09 - Remove foil and continue baking for 25 to 30 minutes until top is golden and potatoes are tender when pierced.
10 - Allow to rest for 10 to 15 minutes before serving. Garnish with chopped chives or parsley.

# Expert Advice:

01 -
  • Ultra creamy and cheesy with layers of tender Yukon Gold or Russet potatoes.
  • The velvety sauce is infused with sharp cheddar, Parmesan, and warm spices.
  • Perfectly baked to a golden, bubbly finish that’s as pleasing to the eye as it is to the palate.
  • Vegetarian-friendly and ideal for Southern American-inspired meals.
02 -
  • Use Yukon Gold potatoes for creamier texture or Russet potatoes for fluffier layers; soak Russets in cold water to remove starch.
  • Thinly slice potatoes uniformly with a mandoline for even layering and cooking.
  • Make sure to cook the roux long enough to remove the raw flour taste but don’t let it brown too much.
  • Allow resting time after baking to help the sauce thicken and the layers set, improving slicing and serving.
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