Cheesy Scalloped Potatoes
User Reviews
5
Cheesy Scalloped Potatoes
Description
This recipe begins by slowly caramelizing sliced yellow onions with thyme in butter and olive oil, bringing out their sweetness to balance the savory elements. Separately, a roux is made by cooking butter with flour, then gradually whisking in milk to form a thick sauce. This sauce is seasoned with mustard powder, salt, pepper, and cayenne for subtle heat, then combined with most of the shredded cheddar and softened cream cheese, creating a creamy, cheesy base.
Thinly sliced potatoes are layered in a baking dish interspersed with the sauce and caramelized onions. The dish is topped with remaining cheddar cheese before being baked until the potatoes are tender and the top is golden brown. The texture is tender and creamy with flavorful pockets of cheese and sweet onion.
The result is a hearty side dish with a rich but balanced flavor profile. The variety of cheese contributes depth, while caramelized onions add a subtle sweetness that complements the potatoes and cheese. This dish works well alongside meats or as a comforting vegetarian option.
Optional variations include using gruyere, mozzarella, or parmesan cheeses. The recipe offers a slow cooker alternative for extended cooking and a make-ahead method that involves partially baking and finishing later with additional cheese to maintain freshness and texture.
Ingredients
- 6 tablespoons butter separated
- 1 Tablespoon olive oil
- 1 yellow onion large
- ½ teaspoon thyme dried
- 2 cloves garlic minced
- 4 tablespoons flour
- 3 cups milk
- 3 ½ cups cheddar cheese divided, shredded, orange
- 2 Tablespoons cream cheese softened
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper
- 2.5 lbs. potato about 6 medium potatoes, Yukon gold variety
Instructions
- Preheat oven to 350°.
- Note: While the onions caramelize, measure out your remaining ingredients.
- Soften/Caramelize the Onions: Cut the onions into ¼ inch strings. Melt 2 tbsp. butter and olive oil in a large skillet over medium-low heat. Add the onions and thyme. Let them cook slowly for about 30 minutes, until they’re brown and caramelized. Stir every few minutes. Once done, remove and set aside.
- Combined Butter & Flour: Increase heat to medium. Add 4 tbsp. butter to the pot along with the garlic. Cook for 1 minute and use a silicone spatula to “clean” the bottom and sides of the pot. Add flour and whisk to incorporate. Continue to whisk for 1 minute or until you can no longer smell flour.
- Add the Milk: Gradually add the milk, splashes at a time, and whisk to incorporate. If you add it too fast the roux will thin out too much. Bring to a boil, then remove from heat.
- Add Seasonings: Add mustard powder, salt, pepper, and cayenne. Stir to combine.
- Add Cheese: Let the roux cool down a bit. Reserve 1 heaping cup of cheddar cheese and gradually sprinkle the rest in. If the base is too hot when the cheese is added, the dairy will separate and the sauce will be grainy
- Stir in cream cheese, then add the caramelized onions.
- Slice the potatoes: Peel the potatoes, rinse, and pat dry. Cut them into thin and even slices, about 1/8 inch thick. (See post for visual.)
- Fill the Casserole Dish: Arrange half of them on the bottom of a lightly greased 9 x 13-inch baking dish and top with half of the cheese sauce. Add remaining potatoes and remaining cheese sauce. Top with remaining cheddar cheese.
- Bake: Cover and bake at 350° for 45 minutes. Remove cover and bake for 40 more minutes, until the potatoes are tender.
- Optional: Broil at 400° until the top is slightly browned, don't walk away. Let sit for 5-10 minutes, garnish with fresh parsley, and serve.
Notes
- Caramelizing onions adds a sweet contrast but can be shortened or omitted to save time.
- Using freshly shredded cheese rather than pre-shredded ensures better melting and flavor.
- Gruyere, mozzarella, or parmesan can be used or combined with cheddar for different flavors.
- The recipe includes a slow cooker option: layering potatoes and sauce, cooking on low 7-8 hours, and topping with cheese at the end.
- A make-ahead method allows partial assembly and baking, refrigeration for up to 3 days, then final baking with cheese before serving.
- The sauce is intentionally generous as potatoes absorb much of the liquid during cooking to keep the dish moist and cheesy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 563mg | 23% |
| Potassium | 802mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 29mg | 32% |
| Calcium | 489mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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