Cheesy Scalloped Potatoes
User Reviews
4.7
Cheesy Scalloped Potatoes
Description
This recipe combines red and Yukon Gold potatoes sliced very thinly to ensure even cooking. The potatoes alternate with thin onion slices in a butter-based white sauce thickened with flour and infused with garlic, dry mustard, thyme, paprika, salt, and pepper. The sauce incorporates a mixture of cheddar, gruyere, and Parmesan cheeses melted in for depth and richness.
Layering the potatoes and onions with sauce creates a moist casserole that bakes covered to tender, with a top layer of additional cheeses providing a gratin-like browned crust. The result is creamy and flavorful with distinct layers of tender potato and softened onion.
Serve as a hearty side for roasted or grilled meats; the varied cheeses lend a complex flavor profile, while the seasoning adds subtle warmth without overpowering the potatoes.
The notes mention options for make-ahead, freezing, or slow cooker adaptations, allowing planning for convenience or larger batches.
Ingredients
- 1 1/4 lbs red potatoes washed, but not peeled
- 1 1/4 lbs Yukon Gold potato washed, but not peeled
- 1 onion sliced thinly
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cloves garlic minced
- 1 tsp mustard powder dry
- 1/4 tsp thyme dried
- 1/4 tsp paprika
- salt to taste
- black pepper to taste
- 2 cups milk whole
- 1 cup cheddar cheese shredded
- 1/2 cup gruyere cheese shredded
- 1/4 cup Parmesan Cheese grated
- chives fresh, for garnish
- parsley fresh, for garnish
- additional 1/4 cup cheddar cheese shredded
- additional 1/4 cup gruyere cheese shredded
- additional 2 Tbsp Parmesan Cheese grated
Instructions
- Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
- Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
- Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
- Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
- Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
- Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
- Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
- Sprinkle top with chives and parsley and serve.
Notes
- The recipe includes information for making ahead, freezing, and using a crockpot, expanding serving flexibility.
- Thin and even slicing of potatoes is important for uniform cooking and texture.
- Layering the potatoes and sauce properly ensures a creamy interior and a nicely browned top crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 336mg | 14% |
| Potassium | 745mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 384mg | 38% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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