Description
Creamy, comforting scalloped potatoes baked in a rich cheese sauce with layers of tender potatoes and melted cheddar, making the perfect hearty side dish.
Ingredients
- 2 lbs (900 g) russet or Yukon Gold potatoes, thinly sliced
- 2 tbsp unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme (optional)
- 2 tbsp chopped parsley for garnish (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish.
- Melt butter in a saucepan over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for about 1 minute to form a roux.
- Gradually whisk in milk and heavy cream, stirring constantly until the sauce thickens.
- Add salt, pepper, paprika, thyme, and 1 1/2 cups of cheddar cheese. Stir until melted and smooth.
- Arrange half of the sliced potatoes in the baking dish and pour half of the cheese sauce over them.
- Add the remaining potatoes and top with the rest of the sauce.
- Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle remaining cheddar and mozzarella cheese on top, and bake uncovered for another 20 minutes until golden and bubbly.
- Let rest for 10 minutes before serving and garnish with parsley if desired.
Notes
- Slice potatoes evenly to ensure they cook at the same rate.
- For extra flavor, add cooked bacon bits between the layers.
- Gruyère or Monterey Jack cheese can be substituted for cheddar.
- Letting the casserole rest before serving helps the sauce thicken.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American