Description
Cheesy Scalloped Potatoes is a classic American side dish featuring thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with sharp cheddar and Parmesan cheeses. This comforting casserole combines tender potatoes with a rich, flavorful cheese sauce seasoned with onion, garlic, thyme, salt, and pepper. It’s perfect for holiday meals or any cozy dinner, topped with a golden bubbly crust and optionally garnished with fresh parsley.
Ingredients
Scale
Cheese Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 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
- 2 cups shredded sharp cheddar cheese (divided)
- ½ cup grated Parmesan cheese
Potatoes
- 2 pounds Yukon Gold potatoes, thinly sliced (about â…› inch)
Garnish (optional)
- Chopped fresh parsley
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Aromatics: In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make Roux and Sauce: Sprinkle the flour over the onions and garlic, whisking constantly for 1-2 minutes to cook out the raw flour taste and form a roux. Gradually pour in the whole milk and heavy cream while whisking continuously to create a smooth sauce. Add salt, black pepper, and dried thyme. Continue cooking and whisking until the sauce thickens slightly, about 3-5 minutes.
- Add Cheese to Sauce: Remove the saucepan from heat and stir in 1 ½ cups of the shredded sharp cheddar cheese until melted and well combined into the sauce.
- Layer Potatoes and Sauce: Arrange half of the thinly sliced Yukon Gold potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread evenly to cover. Repeat the layering with the remaining potatoes and cheese sauce.
- Add Cheese Topping: Sprinkle the remaining ½ cup of sharp cheddar cheese and the grated Parmesan cheese evenly over the top layer for a flavorful, golden crust.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the potatoes to start cooking through and retain moisture.
- Bake Uncovered: Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
- Rest and Garnish: Remove the scalloped potatoes from the oven and let them sit for 10 minutes to set for easier serving. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- For extra flavor, add a pinch of nutmeg to the cheese sauce or layer in cooked bacon or ham for a heartier dish.
- A mandoline slicer helps achieve uniformly thin potato slices quickly and safely.
- Make sure to cover the dish during the initial baking phase to ensure potatoes cook evenly and remain moist.
- Allowing the dish to rest before serving improves texture and makes it easier to slice portions.
