Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, creamy cheese sauce made from Gruyere and white cheddar. Perfect for a comforting side dish with a golden, bubbly crust and hints of garlic, onion, and paprika, garnished with fresh thyme.
Ingredients
Scale
Potatoes
- 10 - 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 tablespoon butter
- 3 tablespoon flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon kosher salt
Garnish
- Fresh thyme for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and lightly grease the bottom and sides of a 9x13 inch baking dish with nonstick cooking spray.
- Layer Potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the prepared baking dish, layering vertically or horizontally as you prefer.
- Make Roux: In a medium skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for one minute until smooth and lump-free.
- Add Milk: Slowly pour the whole milk into the roux while whisking continuously, blending the mixture into a smooth sauce.
- Melt Cheese: Gradually add the shredded cheeses a handful at a time, whisking constantly until each addition melts completely into the sauce.
- Season Sauce: Stir in garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper to flavor the cheese sauce.
- Combine and Bake: Pour the cheese sauce evenly over the layered potatoes, ensuring the sides are coated. Cover the dish with aluminum foil.
- Bake Covered: Bake the scalloped potatoes covered with foil for 30 minutes to allow the potatoes to soften and absorb flavors.
- Bake Uncovered: Remove the foil and continue baking uncovered for another 30 minutes, until bubbly and golden brown on top.
- Garnish and Serve: Optionally, sprinkle fresh thyme on top before serving immediately while warm.
Notes
- Use a mandolin slicer to achieve uniformly thin potato slices quickly and safely.
- Peeling is optional since potato skins add fiber and contribute to a beautiful golden crust.
- Shred your own cheese from blocks instead of using pre-shredded cheese to avoid anti-caking agents that affect sauce texture.
- For an extra golden crust, sprinkle additional shredded cheese or Parmesan on top before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
