Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy cheese sauce made with Gruyere and white cheddar. Perfectly seasoned and baked to golden brown perfection, this classic American side dish is creamy, cheesy, and comforting, ideal for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 12 large Yukon Gold potatoes sliced to ⅛th 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 and Prepare Dish: Preheat the oven to 350°F and grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.
- Layer Potatoes: Layer the thinly sliced potatoes on the bottom of the pan either vertically or horizontally according to your preference.
- Make Roux: In a medium skillet, melt the butter over medium heat. Once melted, add the flour and whisk together for one minute until no lumps remain.
- Add Milk: Slowly add the milk to the roux while whisking continuously to create a smooth mixture.
- Melt Cheese: Gradually add the shredded Gruyere and white cheddar cheese in small handfuls, whisking until each addition is completely melted and incorporated into the sauce.
- Season Sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper into the cheese sauce.
- Combine Sauce and Potatoes: Pour the cheese sauce evenly over the layered potatoes, making sure to cover the sides of the dish as well.
- Bake Covered: Cover the casserole dish with aluminum foil and bake for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until the top is bubbly and golden brown.
- Garnish and Serve: Garnish with fresh thyme if desired, then serve immediately while warm.
Notes
- Use a mandolin slicer to achieve even, thin potato slices easily and quickly.
- The potato skins do not need to be peeled; they add fiber and help create a beautiful golden crust.
- Shred your own cheese from blocks rather than using pre-shredded to avoid anti-caking agents that can affect sauce texture.
- For an extra golden crust, sprinkle additional shredded cheese or Parmesan on top before the last bake.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
