Save A rich, decadent Southern-style casserole featuring layers of tender potatoes baked in a creamy, cheesy sauce—perfect for holidays or comforting family dinners.
This recipe has always been a hit at family gatherings and never fails to bring comfort and smiles.
Ingredients
- Vegetables: 2.5 lbs (1.1 kg) russet or Yukon Gold potatoes peeled and thinly sliced, 1 small yellow onion thinly sliced
- Dairy: 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (90 g) Gruyère or Monterey Jack cheese shredded, 4 tbsp (56 g) unsalted butter
- Pantry & Spices: 3 tbsp (24 g) all-purpose flour, 1 tsp garlic powder, 1 tsp salt (plus more to taste), ½ tsp ground black pepper, ¼ tsp smoked paprika, Chopped fresh chives or parsley for garnish (optional)
Instructions
- Preheat the Oven:
- Preheat the oven to 375°F (190°C) Grease a 9x13-inch (23x33 cm) baking dish with butter
- Make the Roux:
- In a medium saucepan over medium heat melt the butter Add the flour and whisk continuously for 12 minutes until bubbly but not browned
- Add Milk and Cream:
- Gradually whisk in the milk and cream Continue whisking until the mixture thickens about 35 minutes
- Season the Sauce:
- Stir in garlic powder salt pepper and paprika Remove from heat
- Add Cheese:
- Add 1½ cups cheddar and ½ cup Gruyère cheese Stir until melted and smooth
- Layer Potatoes and Onions:
- Arrange half the sliced potatoes in an even layer in the prepared baking dish Top with half the onions
- Pour Cheese Sauce:
- Pour half the cheese sauce over the potatoes and onions Layer the remaining potatoes and onions on top then cover with the rest of the cheese sauce
- Add Topping:
- Sprinkle the remaining cheddar and Gruyère cheeses evenly over the top
- Bake Covered:
- Cover the dish tightly with foil and bake for 45 minutes
- Bake Uncovered:
- Remove the foil and bake an additional 2530 minutes or until the potatoes are tender and the top is golden and bubbling
- Rest and Serve:
- Let rest for 10 minutes before garnishing with chives or parsley and serving
Save My family always gathers around the table eagerly when this dish is served, sharing stories and laughs.
Notes
For extra flavor add a pinch of cayenne or a layer of cooked bacon between the potatoes Swap Gruyère for Monterey Jack or mozzarella if preferred Goes well with roast meats or as a vegetarian main with a green salad
Required Tools
9x13-inch (23x33 cm) baking dish Saucepan Whisk Chefs knife Mandoline slicer (optional for even potato slices) Aluminum foil
Allergen Information
Contains Milk Cheese Butter (Dairy) Wheat (Gluten in flour) For gluten-free substitute flour with a gluten-free all-purpose blend Always check cheese labels for potential allergens
Save This creamy cheesy scalloped potatoes recipe is sure to become a family favorite that brings warmth and comfort to your table.
Recipe FAQs
- → What type of potatoes work best for this dish?
Russet or Yukon Gold potatoes are ideal due to their texture and ability to absorb the creamy sauce well.
- → Can I substitute the cheeses used?
Yes, Gruyère can be swapped with Monterey Jack or mozzarella to vary the flavor while maintaining creaminess.
- → How should the dish be baked for best results?
Bake covered with foil at 375°F for 45 minutes, then uncovered for another 25–30 minutes until golden and bubbly.
- → Can additional spices enhance the flavor?
A pinch of cayenne adds a subtle kick, and smoked paprika enriches the smoky undertones in the sauce.
- → Is it possible to make this gluten-free?
Substitute the all-purpose flour with a gluten-free blend to keep the creamy sauce thick without gluten.