4.7 from 190 votes
Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes layer thinly sliced red and Yukon Gold potatoes with onions in a creamy cheese sauce made from a blend of cheddar, gruyere, and Parmesan. The sauce is seasoned with garlic, mustard powder, thyme, and paprika, creating a rich, savory casserole with a tender texture and a golden crust from the baked cheeses.
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings:
8
servings
Calories:
310 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 310
% 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.