Description
Cheesy Scalloped Potatoes is a classic American side dish featuring tender Yukon Gold potatoes baked in a creamy, flavorful cheese sauce made with sharp cheddar and Parmesan. This comforting casserole is perfect for holidays or family dinners, layering thinly sliced potatoes with a rich cream sauce infused with sautéed onions, garlic, and herbs, then baked until golden and bubbly.
Ingredients
Scale
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Potatoes & Cheese
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray to prevent sticking.
- Sauté Aromatics: In a medium saucepan over medium heat, melt the butter. Add the thinly sliced onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute to release fragrance.
- Make Roux and Sauce: Sprinkle the flour over the onion and garlic. Whisk constantly for 1–2 minutes to form a roux, which will thicken your sauce. Slowly whisk in the whole milk and heavy cream until the mixture is smooth. Bring the sauce to a gentle simmer and cook until slightly thickened, about 3–4 minutes. Season with salt, black pepper, and dried thyme, then remove from heat.
- Layer Potatoes: Arrange half of the thinly sliced Yukon Gold potatoes in an even layer in the prepared baking dish, slightly overlapping the slices.
- Add Sauce and Cheese: Pour half of the cream sauce evenly over the potato layer. Sprinkle 1 cup of shredded sharp cheddar cheese on top to add flavor and creaminess.
- Repeat Layers: Repeat the layering process with the remaining potatoes, cream sauce, and cheddar cheese. Finally, scatter the grated Parmesan cheese over the top layer to create a golden crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook thoroughly in the creamy sauce.
- Bake Uncovered: Remove the foil and continue baking for an additional 20–25 minutes, or until the cheese on top is golden brown and bubbly and the potatoes are fork-tender.
- Rest and Garnish: Let the dish rest for 10 minutes after baking to allow it to set. If desired, sprinkle with freshly chopped parsley for a fresh herbal touch before serving.
Notes
- For extra richness and a nutty flavor, substitute some of the cheddar cheese with Gruyère cheese.
- This casserole can be prepared a day in advance; assemble, cover, and refrigerate, then bake fresh when ready to serve.
