Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with Gruyere and white cheddar. Perfectly seasoned with garlic, onion powder, paprika, and black pepper, then baked to golden bubbly perfection. A comforting side dish ideal for family dinners or holiday meals.
Ingredients
Scale
Potatoes
- 10 to 12 large Yukon Gold potatoes, sliced to ⅛ inch thick (4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded Gruyere cheese
- 1 cup shredded white cheddar cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoons kosher salt
Garnish
- Fresh thyme (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F. Grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray to prevent sticking.
- Layer Potatoes: Arrange the thinly sliced potatoes in the prepared dish, laying them either vertically or horizontally to your preference, ensuring they cover the bottom evenly.
- Make Roux: In a medium skillet over medium heat, melt the butter. Once melted, add the flour and whisk continuously for one minute until smooth and lump-free to form a roux.
- Add Milk: Slowly pour the whole milk into the roux while whisking constantly, ensuring the mixture becomes smooth and creamy.
- Incorporate Cheese: Gradually add the shredded Gruyere and white cheddar cheeses in small handfuls. Whisk continuously until each addition is fully melted into the sauce before adding more.
- Season Sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper until fully combined.
- Pour Sauce Over Potatoes: Carefully pour the cheese sauce evenly over the layered potatoes, making sure to coat the sides as well.
- Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the potatoes to cook through.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 30 minutes or until the top is bubbly and golden brown.
- Garnish and Serve: Optionally garnish with fresh thyme for a herbal note and serve immediately while warm.
Notes
- Use a mandolin to slice potatoes thinly and evenly, which helps them cook uniformly and creates a pleasing texture.
- No need to peel the potatoes as their skins add fiber and create a golden, crispy crust when baked.
- Shred your own cheese from blocks instead of using pre-shredded cheese to avoid anti-caking agents that can affect sauce texture.
- For an extra golden and crispy top, sprinkle additional shredded cheese or Parmesan over the potatoes before baking uncovered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
