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. With simple ingredients and straightforward steps, it yields a comforting, golden brown casserole perfect as a side dish for any meal.
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 (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft 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 the oven to 350°F and grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.
- Layer potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the prepared baking dish, layering them vertically or horizontally according to preference.
- Make roux: In a medium skillet over medium heat, melt the butter. Add the flour and whisk continuously for one minute to form a smooth roux without lumps.
- Add milk: Slowly pour in the milk while whisking constantly to incorporate the roux, creating a creamy base sauce.
- Incorporate cheese: Add the shredded Gruyere and white cheddar cheeses in small handfuls, whisking until each addition is fully melted before adding more, forming a smooth cheese sauce.
- Season sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper to flavor the cheese sauce evenly.
- Combine: Pour the finished cheese sauce slowly and evenly over the layered potatoes, ensuring to coat the sides as well for full coverage.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the potatoes to soften.
- Bake uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes until the top is bubbly and golden brown.
- Garnish and serve: Optionally sprinkle with fresh thyme and serve hot immediately for best flavor and texture.
Notes
- Use a mandolin to slice potatoes thinly and evenly for consistent cooking.
- No need to peel potatoes; the skin adds fiber and creates a beautiful golden crust.
- Shred your own cheese from blocks to avoid anti-caking agents that affect sauce texture.
- For an extra crispy top, sprinkle additional shredded cheese or Parmesan before baking uncovered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
