Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made from a blend of Gruyere and white cheddar cheeses. The dish is seasoned with garlic, onion powder, paprika, and black pepper, then baked to bubbly, golden perfection. It's a comforting and classic side dish perfect for any occasion.
Ingredients
Scale
Potatoes
- 10 large Yukon Gold potatoes, sliced to 1/8 inch thick (about 4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded Gruyere cheese
- 1 cup shredded white cheddar cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
Garnish
- Fresh thyme (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F and grease a large 9x13 inch baking dish with nonstick cooking spray.
- Layer Potatoes: Arrange the thinly sliced potatoes in the baking dish, layering them vertically or horizontally according to your preference.
- Make Roux: In a medium skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for one minute until smooth and lump-free.
- Add Milk: Gradually whisk in the whole milk to the roux, ensuring the mixture is smooth and well incorporated.
- Add Cheese: Add the shredded Gruyere and white cheddar cheeses in small handfuls, whisking continuously until the cheese melts into a creamy sauce.
- Season Sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper to the cheese sauce.
- Combine and Bake: Pour the cheese sauce slowly over the layered potatoes, making sure to coat the sides. Cover the casserole dish with aluminum foil.
- Bake Covered: Bake covered for 30 minutes in the preheated oven.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until the top is bubbly and golden brown.
- Garnish and Serve: Optionally garnish with fresh thyme before serving immediately while warm.
Notes
- Use a mandolin slicer to ensure uniform thin slices of potatoes, making the cooking even and faster.
- Do not peel the potatoes; the skin adds fiber and creates a beautiful golden crust when baked.
- Shred your own cheese from a block to avoid anti-caking agents that affect sauce texture.
- For an extra golden crust, sprinkle additional shredded cheese or Parmesan on top before baking uncovered.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
