Description
This Cheesy Scalloped Potatoes recipe features tender layers of thinly sliced red and Yukon gold potatoes baked in a rich, creamy cheese sauce made with cheddar, gruyere, and Parmesan. Enhanced with fragrant garlic, dry mustard, thyme, and paprika, it’s garnished with fresh chives and parsley for a delectable side dish perfect for family dinners or holidays.
Ingredients
Scale
Potatoes and Vegetables
- 1 1/4 lbs red potatoes, washed but not peeled
- 1 1/4 lbs Yukon gold potatoes, washed but not peeled
- 1 onion, sliced thinly
Cheese Sauce
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 2 cloves garlic, minced
- 1 tsp dry mustard
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- salt and pepper, to taste
- 2 cups whole milk
- 1 cup cheddar cheese, shredded
- 1/2 cup gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
Topping
- additional 1/4 cup cheddar cheese, shredded
- additional 1/4 cup gruyere cheese, shredded
- additional 2 Tbsp Parmesan cheese, grated
- fresh chives, for garnish
- fresh parsley, for garnish
Instructions
- Prepare and preheat: Preheat your oven to 400°F (200°C). Butter a 2-quart casserole dish generously and set it aside to ensure the potatoes won’t stick during baking.
- Slice the potatoes: Using a mandoline slicer or a sharp knife, slice the red and Yukon gold potatoes into 1/8″ thin slices, then set them aside to assemble the casserole later.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Slowly pour in the whole milk while whisking continuously to avoid lumps. Keep whisking over medium heat until the sauce thickens and coats the back of a spoon.
- Incorporate cheeses and seasoning: Remove the sauce from heat. Stir in shredded cheddar, gruyere, grated Parmesan, dry mustard, dried thyme, paprika, salt, and pepper until the sauce is smooth and creamy.
- Layer the casserole: Arrange half of the potato slices and thin onion slices evenly in the prepared casserole dish. Pour about half of the cheese sauce over the potatoes and let it sit for a minute to seep in. Repeat with the remaining potatoes, onion slices, and cheese sauce.
- Add topping and cover: Sprinkle the top layer evenly with the additional shredded gruyere, cheddar, and grated Parmesan cheeses. Spray the underside of a piece of aluminum foil with cooking spray and cover the casserole dish tightly with the foil (sprayed side facing down) to prevent sticking.
- Bake covered: Place the covered casserole on a baking sheet and bake in the preheated oven for 60 minutes to allow the potatoes to cook through and the flavors to meld.
- Bake uncovered and broil: Remove the foil carefully and bake uncovered for an additional 25-30 minutes until the potatoes are tender and the cheese is melted and bubbly. For a golden, crispy top, broil on high for 1-2 minutes, watching closely to prevent burning.
- Garnish and serve: Let the scalloped potatoes rest for a few minutes. Garnish with freshly chopped chives and parsley before serving warm as a comforting side dish.
Notes
- For make-ahead: Prepare the casserole up to step 6, then cover and refrigerate for up to 24 hours before baking.
- Freezing: The assembled, uncooked casserole can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
- Crockpot instructions: Layer ingredients in a slow cooker, cook on low for 6-8 hours until potatoes are tender.
- Use a mandoline slicer for evenly thin potato slices to ensure even cooking.
- To avoid foil sticking, always spray the underside of the foil before covering the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
