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Homestyle Cheesy Scalloped Potatoes

Golden brown scalloped potatoes with creamy layers and crispy cheese edges
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This recipe transforms humble potatoes and a creamy cheese sauce into a bubbling, golden-brown casserole that is the ultimate comfort food. It is perfect for turning a simple weeknight dinner into a special occasion or as a classic holiday side dish.

Ingredients

Scale
  • 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons fine sea salt

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9x13 inch baking dish.
  2. Peel potatoes and slice uniformly thin, about 1/8-inch thick. Thinly slice the onion.
  3. Make the cheese sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until pale golden.
  4. Slowly pour in the milk and cream, whisking constantly. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  5. Remove sauce from heat. Stir in thyme, paprika, pepper, salt, 1 1/2 cups of the cheddar cheese, and all of the Parmesan until melted and smooth.
  6. Layer the casserole. Arrange a third of the potato slices and half of the onion slices in the prepared dish. Pour a third of the warm cheese sauce over the top.
  7. Repeat with another layer of potatoes, the remaining onions, and another third of the sauce. Finish with a final layer of potatoes and the last of the sauce.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove the foil, sprinkle the remaining 1/2 cup of cheddar cheese over the top, and bake uncovered for 25-35 minutes, until potatoes are tender and the top is bubbly and browned.
  10. Let the casserole rest for 10-15 minutes before serving to allow the sauce to set.

Notes

For the best texture, slice potatoes uniformly and let the casserole rest after baking. Shred cheese from a block for a smoother sauce. The dish can be assembled a day ahead and baked when ready.

Nutrition

Find it online: https://www.stacksipsnack.com/homestyle-cheesy-scalloped-potatoes/