Description
This Easy Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with Gruyere and white cheddar. Perfectly seasoned with garlic, onion powder, and paprika, this comforting side dish is finished with a golden brown crust and optionally garnished with fresh thyme.
Ingredients
Scale
Potatoes
- 10 - 12 large Yukon Gold potatoes, sliced to 1/8 inch thick (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
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 teaspoons kosher salt
Garnish
- Fresh thyme (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F. Grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.
- Layer potatoes: Arrange the thinly sliced potatoes evenly on the bottom of the baking dish, either vertically or horizontally as preferred.
- Make roux: In a medium skillet over medium heat, melt the butter. Add the flour and whisk constantly for one minute until smooth and lump-free.
- Add milk: Slowly pour the milk into the roux while whisking continuously to combine and form a creamy sauce.
- Melt cheese into sauce: Gradually add the shredded Gruyere and white cheddar cheese in small handfuls, whisking after each addition until the cheese is melted and fully incorporated.
- Season sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper into the cheese sauce.
- Assemble casserole: Pour the cheese sauce evenly over the layered potatoes, making sure to coat the sides as well.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the oven for 30 minutes.
- Bake uncovered: Remove the aluminum foil and continue baking uncovered for an additional 30 minutes or until the top is bubbly and golden brown.
- Garnish and serve: If desired, sprinkle fresh thyme on top before serving immediately while warm.
Notes
- Use a mandolin to slice potatoes thinly and evenly for best results.
- No need to peel potatoes; the skin adds fiber and helps create a golden crust.
- Shred your own cheese from blocks for a smoother cheese sauce, avoiding anti-caking agents found in pre-shredded cheese.
- For an extra golden crust, sprinkle additional cheese or Parmesan on top before baking uncovered.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
