Description
Easy Cheesy Scalloped Potatoes feature thinly sliced Yukon Gold potatoes layered and baked in a rich, creamy cheese sauce made with Gruyere and white cheddar. This classic American side dish is perfect for family dinners and holiday gatherings, delivering comforting flavors and a golden, bubbly top.
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 (Optional)
- Fresh thyme for garnish
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, arranging them vertically or horizontally to your preference.
- Make Roux: In a medium skillet over medium heat, melt the butter. Add the flour and whisk continuously for one minute until smooth and lump-free.
- Add Milk: Slowly pour the milk into the roux, whisking constantly to combine into a smooth sauce.
- Incorporate Cheese: Gradually add the shredded Gruyere and white cheddar cheeses a handful at a time, whisking until each addition melts completely before adding more.
- Season Cheese Sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper until fully combined.
- Pour Sauce Over Potatoes: Slowly pour the cheese sauce over the layered potatoes, ensuring the sides are evenly coated.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 30 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve: Garnish with fresh thyme if desired and serve warm immediately.
Notes
- Use a mandolin slicer for uniformly thin potato slices to ensure even cooking.
- No need to peel potatoes; the skin adds fiber and creates a beautiful golden crust when baked.
- Shred your own cheese from blocks for a smoother sauce, avoiding anti-caking agents found in pre-shredded cheese.
- For an extra golden crust, sprinkle additional cheese or Parmesan on top before baking uncovered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 480 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
