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Cheesy scalloped potatoes baked to perfection with creamy cheese sauce.

Cheesy Scalloped Potatoes

Indulge in these creamy and cheesy scalloped potatoes, a one-pan dish that's perfect for cozy winter evenings or holiday feasts.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Potatoes and Onions
  • 1.25 lbs red potatoes, washed but not peeled
  • 1.25 lbs Yukon gold potatoes, washed but not peeled
  • 1 onion, sliced thinly
Cheese Sauce
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp paprika
  • 2 cups whole milk
  • 1 cup cheddar cheese, shredded plus additional 1/4 cup for topping
  • 1/2 cup gruyere cheese, shredded plus additional 1/4 cup for topping
  • 1/4 cup Parmesan cheese, grated plus additional 2 Tbsp for topping
Garnishes
  • Fresh chives, for garnish
  • Fresh parsley, for garnish
Seasoning
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Butter a 2-quart casserole dish generously and set aside.
  2. Using a mandoline slicer or a sharp knife, slice the red and Yukon gold potatoes into 1/8" thin slices. Set them aside.
Make the Cheese Sauce
  1. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the whole milk, whisking constantly to avoid lumps. Cook until thickened.
  3. Remove from heat and mix in the shredded cheddar, gruyere, grated Parmesan, dry mustard, dried thyme, paprika, salt, and pepper until smooth.
Layer and Bake
  1. Arrange half of the potato and onion slices in the casserole dish. Pour half of the cheese sauce over them.
  2. Repeat layers with the remaining potatoes and sauce.
  3. Sprinkle with the additional shredded cheeses. Cover tightly with foil (sprayed with cooking spray to prevent sticking).
  4. Bake on a baking sheet for 60 minutes. Remove foil and bake for another 25-30 minutes until bubbly and golden.
  5. For a crispy finish, broil for 1-2 minutes.
Serve
  1. Garnish with chopped chives and parsley before serving warm.

Notes

Leftovers keep well in the fridge for about 3-5 days. Cover to preserve cheesy goodness. For longer storage, freeze for up to 2 months. Reheat in the oven until warmed through.