Description
A comforting and easy-to-make scalloped potatoes recipe featuring thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with Gruyere and white cheddar. Perfect as a rich side dish for any meal.
Ingredients
Scale
Potatoes
- 10 to 12 large Yukon Gold potatoes sliced to 1/8 inch thick (4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded Gruyere cheese (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft cheese)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 teaspoons kosher salt
Garnish
- Fresh thyme for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F and grease the bottom and sides of a large 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
- Layer Potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the baking dish either vertically or horizontally per your preference to form a single layer.
- Make Roux: In a medium skillet over medium heat, melt the butter. Once melted, add the flour and whisk constantly for one minute until the mixture is smooth and lump-free.
- Add Milk: Gradually pour in the whole milk while continuously whisking to combine the roux and milk smoothly into a sauce.
- Melt Cheese: Add the shredded Gruyere and white cheddar cheeses a small handful at a time to the sauce, whisking until each addition melts completely before adding more.
- Season Sauce: Stir in the onion powder, garlic powder, paprika, kosher salt, and freshly cracked black pepper to flavor the cheese sauce evenly.
- Combine Sauce and Potatoes: Slowly pour the prepared cheese sauce over the layered potatoes, ensuring coverage of the sides and edges.
- 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 and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until the top is bubbly and golden brown, creating a delicious crust.
- Garnish and Serve: Optionally sprinkle fresh thyme over the top as garnish. Serve immediately while warm for best taste and texture.
Notes
- Use a mandolin slicer for uniform and thin potato slices which helps with even cooking.
- Peeling is not necessary; potato skins add fiber and a nice golden crust when baked.
- Shred cheese from a block rather than using pre-shredded to avoid anti-caking agents that affect sauce texture.
- For a crispier, golden top, sprinkle extra shredded cheese or parmesan before baking uncovered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
