Servings
Font
Back
5.0 from 99 votes

Cheese Scalloped Potatoes Recipe

These delicious Cheesy Au Gratin Potatoes are easy to make and perfect with dinner. They are great for the holidays or even just a weeknight dinner. The thinly sliced potatoes are combined with a 3 cheese sauce that's creamy and delicious. It is the ultimate comfort food.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
Calories: 259 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 6 medium Yukon gold potatoes thinly sliced (about 1/8th of an inch thick)
  • 2 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups milk
  • 8 ounces sharp cheddar cheese grated (I do not recommend pre-shredded)
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup gruyere cheese grated
  • 1/4 cup parmesan grated

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. Spray a 9x13 baking dish with avocado oil spray and set aside.
  3. Add the butter to a saucepan over medium heat.
  4. Once the butter has melted, add the flour and whisk until it's smooth and makes a roux.
  5. Slowly begin adding the milk, whisking continuously to keep it smooth. Be sure to whisk out any clumps.
  6. Turn off the heat and add in the cheddar cheese, garlic powder, salt, and pepper.
  7. Whisk until it's smooth and creamy.
  8. Place a layer of sliced potatoes across the bottom of the prepared baking dish. You'll want to use 1/3 of the potatoes. They can overlap slightly, but try not to have them directly stacked on each other so that the cheese can get on all of the potatoes.
  9. Pour 1/3 of the cheese sauce over the top of the potatoes and spread it evenly.
  10. Top the cheese layer with another single layer of potatoes.
  11. Top that layer of potatoes with another 1/3 of the cheese sauce.
  12. Add the final layer of potatoes and pour the remaining cheese sauce on top, spreading evenly.
  13. Top with the gruyere and parmesan.
  14. Cover the baking dish tightly with foil and bake for 30 minutes.
  15. Remove the foil and bake for an additional 20-30 minutes. Just until the potatoes are cooked through and the top begins to become golden brown.
  16. Enjoy!

Notes

  • Pre-shredded cheese has an anti-caking agent on it so it will not give as smooth of a texture as freshly grated cheese. You can test if the potatoes are done by piercing the center with a fork. It should slide in easily.
  • Alternating layers of potatoes and cheese sauce will make sure that all of the potatoes are coated in cheese sauce and you aren't left with plain potatoes. That's why it's important to make sure they aren't directly stacked on top of each other before pouring the cheese on top.
  • It's important to evenly slice your potatoes. I like to use a mandolin for this (be careful if you do!). This will make sure that the entire dish cooks evenly.
  • Taste your cheese sauce! Some people like a little extra salt in there.

Nutrition Information

Serving 1serving Calories 259kcal (13%) Carbohydrates 23g (8%) Protein 12g (24%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 40mg (13%) Sodium 491mg (20%) Potassium 513mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 418IU (8%) Vitamin C 20mg (22%) Calcium 313mg (31%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 259

% Daily Value*

Serving 1serving
Calories 259kcal 13%
Carbohydrates 23g 8%
Protein 12g 24%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 40mg 13%
Sodium 491mg 20%
Potassium 513mg 11%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 418IU 8%
Vitamin C 20mg 22%
Calcium 313mg 31%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.