Pin Cheesy Scalloped Potatoes are the ultimate comfort side dish, combining tender slices of Yukon Gold or Russet potatoes with a velvety, cheesy sauce that’s rich with sharp cheddar and Parmesan. This Southern American classic brings warmth and ultra creaminess to your table, perfect for family dinners or holiday feasts. Each bite melts in your mouth, layered with gentle hints of smoked paprika and a subtle kick from cayenne, finishing with fresh herbs for a bright, inviting touch.
Pin This dish can elevate even the simplest meal into something special. Whether you’re enjoying a quiet weeknight dinner or entertaining guests, these scalloped potatoes bring a soulful, Southern warmth that’s hard to resist. The golden top crust contrasts beautifully with the creamy layers beneath, inviting everyone to dig in and savor each cheesy, tender bite.
Ingredients
- Potatoes
2 kg (about 4.5 lbs) Yukon Gold or Russet potatoes, peeled and thinly sliced - Dairy
3 cups whole milk
1 cup heavy cream
3 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
4 tbsp unsalted butter - Aromatics & Seasonings
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional) - Garnish
2 tbsp fresh chives or parsley, chopped
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- 2. In a large saucepan over medium heat, melt butter. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook 1 more minute.
- 3. Stir in flour; cook, stirring constantly, for 1–2 minutes until lightly golden.
- 4. Gradually whisk in milk and cream. Continue whisking until smooth and slightly thickened, about 5 minutes.
- 5. Remove from heat. Stir in 2 cups cheddar, all the Parmesan, salt, pepper, smoked paprika, and cayenne. Mix until cheese is melted and sauce is smooth.
- 6. Arrange half of the sliced potatoes in the prepared dish, slightly overlapping. Pour half the cheese sauce evenly over the potatoes. Repeat with remaining potatoes and sauce.
- 7. Sprinkle remaining 1 cup cheddar cheese evenly on top.
- 8. Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 25–30 minutes, or until the top is golden brown and potatoes are tender when pierced with a knife.
- 9. Let rest for 10–15 minutes before serving. Garnish with chives or parsley.
Zusatztipps für die Zubereitung
For an added layer of indulgence, incorporate cooked, crumbled bacon between the layers of potatoes before adding the cheese sauce. If you choose Russet potatoes, soak the sliced pieces in cold water for 10 minutes, then pat dry to reduce starch and achieve a creamier final texture.
Varianten und Anpassungen
Swap out the sharp cheddar for Gruyère or Monterey Jack to bring different flavors and melts into the dish. Adding herbs like thyme or rosemary into the sauce can also complement the richness and deepen the Southern-inspired profile.
Serviervorschläge
Serve these scalloped potatoes alongside roasted meats, grilled vegetables, or a crisp green salad. Garnish with freshly chopped chives or parsley to bring brightness and a fresh finish to this hearty side.
Pin This Southern classic brings warmth and comfort to any table, making Cheesy Scalloped Potatoes a beloved recipe to revisit time and time again. Its balance of creamy, cheesy richness and subtle spices delights every palate, ensuring it will become a staple side dish for your family gatherings and weeknight meals alike.
Recipe Questions
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal due to their texture and ability to absorb flavors while staying tender during baking.
- → Can I substitute cheeses used?
Yes, Gruyère or Monterey Jack can replace cheddar for a unique twist without compromising creaminess.
- → How do I prevent the dish from being watery?
Soak Russet potato slices in cold water to remove excess starch, then pat them dry before layering to keep the dish creamy without excess moisture.
- → What is the purpose of the flour in the sauce?
The flour acts as a thickening agent, helping create a smooth, velvety sauce that clings well to the potatoes.
- → Can I prepare this ahead of time?
Yes, assemble the layers and refrigerate before baking. Bring to room temperature before placing in the oven for even cooking.