Description
Deliciously creamy and cheesy, these Easy Cheesy Scalloped Potatoes feature thinly sliced Yukon Gold potatoes baked in a rich gruyere and cheddar cheese sauce, seasoned with garlic, onion, and paprika for the perfect comforting side dish.
Ingredients
Scale
Potatoes
- 10 - 12 large Yukon Gold potatoes sliced to ⅛th inch thick (4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded gruyere cheese (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft cheese)
- 3 tablespoon butter
- 3 tablespoon flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon kosher salt
Garnish
- fresh thyme for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F and grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray. Layer the thinly sliced potatoes on the bottom of the pan either vertically or horizontally to your preference.
- Make Roux: In a medium skillet, add the butter over medium heat. Once the butter is melted, add the flour and whisk the butter and flour together for one minute until there are no more lumps.
- Add Milk to Roux: Slowly add the milk to the roux while whisking continuously to incorporate the butter and flour into the milk smoothly.
- Incorporate Cheese: Add the shredded cheeses a small handful at a time, whisking until the cheese has melted and dissolved in the cream sauce before adding more, making a smooth and creamy cheese sauce.
- Season Sauce: Once all the cheese has melted, add the onion powder, garlic powder, paprika, kosher salt, and freshly cracked black pepper to the cheese sauce. Stir well to combine.
- Assemble Casserole: Slowly pour the cheese sauce evenly over the layered potatoes, making sure to cover the sides and all surfaces of the potatoes.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking uncovered for another 30 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve: Optionally garnish with fresh thyme for added flavor and a beautiful presentation. Serve immediately while warm and enjoy.
Notes
- Use a mandolin to slice the potatoes thinly and evenly, which helps them cook uniformly.
- No need to peel the potatoes; the skin adds fiber and a nice golden crust when baked.
- Shred your own cheese from blocks for the best texture and melt in the cheese sauce.
- For an extra golden crust, sprinkle additional shredded cheese or parmesan on top before baking uncovered.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 50 mg
