Cheesy Sour Cream and Chive Scalloped Potatoes
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Cheesy Sour Cream and Chive Scalloped Potatoes
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My family's sour cream and chive scalloped potatoes will steal the show! The potatoes are tender, baked in an easy to make, ultra cheesy sauce made with three different cheeses. This side dish is a holiday must have.
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Ingredients
- 2½ pounds Yukon gold potatoes thinly sliced (about 1/8 inch thick)
- 4 tbsp butter
- 1 medium yellow onion small diced, about 1 cup
- 3 cloves garlic minced
- ¼ cup all purpose flour
- ½ cup milk any type is welcome
- ½ cup chicken broth or vegetable broth
- 1 cup sour cream full fat preferred
- 2 cups gruyere cheese shredded
- 1 cup sharp white cheddar cheese shredded
- kosher salt and pepper to taste
- 3 tablespoons fresh chives finely chopped
- ½ cup Parmesan Cheese shredded
- Extra chives for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice the clean gold potatoes to 1/8 inch thick coins. Shingle them into your 9x13 or 8x11 baking dish.
- Melt the butter in a large saucepan over medium heat, then add your diced onions and a hearty pinch of salt. Cook until the onions start to turn golden brown on the edges, about 7-8 minutes.
- Once the onions begin turning brown at the edges, add in your minced garlic. Stir for a minute so they don't burn, we want them to be fragrant but not brown.
- Stir in a third of the flour, whisking well before adding the next third. Whisk in the last third and ensure it's completely mixed into the butter before adding the liquids.
- Slowly whisk in small amounts of the milk and broth at a time. The roux you've made will seize up and look weirdly clumpy, just keep whisking in more milk and broth until the sauce smoothes out.
- Now mix in the sour cream until it is well incorporated into the sauce. Let the sauce simmer until it is thick enough to coat the back of a spoon.
- Turn the heat off, then begin stirring in small handfuls 1 CUP OF the gruyere and HALF A CUP of the white cheddar cheese, stirring between each new addition. You'll need the rest of the cheese to sprinkle on the top.
- Once all the cheese is added, season with salt and pepper to taste. Stir in the chives as well.
- Pour the cheese sauce over the potatoes in your baking dish, then cover the top in the rest of the gruyere and cheddar, and sprinkle on all of the parmesan cheese.
- Cover the top loosely in foil, then bake for 45 minutes.
- Remove the foil and bake for another 45 minutes, or until the cheese on top is bubbly and golden brown.
- Let your scalloped potatoes cool for at least 5 to 10 minutes before serving so it can set a bit and thicken up. Garnish with chives and enjoy hot!
Notes
- Let the dish rest for about 10 minutes after baking. This allows the sauce to thicken up and makes serving it so much easier.
- Let the dish rest for about 10 minutes after baking. This allows the sauce to thicken up and makes serving it so much easier.
- Shred your own cheese! Use whatever tool you like to shred it: box grater, food processor attachment, that hand crank on TikTok, etc! Add in some crumbled bacon, crisp pancetta, or diced ham to the sauce or sprinkled generously over the potatoes before adding to the sauce for a savory, filling addition.
- Shred your own cheese! Use whatever tool you like to shred it: box grater, food processor attachment, that hand crank on TikTok, etc!
- Add in some crumbled bacon, crisp pancetta, or diced ham to the sauce or sprinkled generously over the potatoes before adding to the sauce for a savory, filling addition.
Nutrition Information
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Serving
1 servings
Calories
446kcal
(22%)
Carbohydrates
27g
(9%)
Protein
20g
(40%)
Fat
29g
(45%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
89mg
(30%)
Sodium
500mg
(21%)
Potassium
626mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
934IU
(19%)
Vitamin C
25mg
(28%)
Calcium
578mg
(58%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1 servings | |
| Calories | 446kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 500mg | 21% |
| Potassium | 626mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 934IU | 19% |
| Vitamin C | 25mg | 28% |
| Calcium | 578mg | 58% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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