Save Ultra creamy, Southern-style scalloped potatoes layered with rich cheddar cheese and a velvety sauce—perfect as a comforting side for any occasion.
This dish has been a family favorite for years and always impresses guests at holiday dinners.
Ingredients
- Potatoes: 2 kg (about 4.5 lbs) Yukon Gold or Russet potatoes peeled and thinly sliced
- Dairy: 3 cups whole milk 3 cups sharp cheddar cheese shredded 1 cup heavy cream 1/2 cup Parmesan cheese grated 4 tbsp unsalted butter
- Aromatics & Seasonings: 1 medium yellow onion finely chopped 3 cloves garlic minced 2 tbsp all-purpose flour 1 tsp salt 1/2 tsp black pepper 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (optional)
- Garnish: 2 tbsp fresh chives or parsley chopped
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray
- Step 2:
- In a large saucepan over medium heat melt butter Add onion and cook until soft and translucent about 4 minutes Add garlic and cook 1 more minute
- Step 3:
- Stir in flour cook stirring constantly for 1–2 minutes until lightly golden
- Step 4:
- Gradually whisk in milk and cream Continue whisking until smooth and slightly thickened about 5 minutes
- Step 5:
- Remove from heat Stir in 2 cups cheddar all the Parmesan salt pepper smoked paprika and cayenne Mix until cheese is melted and sauce is smooth
- Step 6:
- Arrange half of the sliced potatoes in the prepared dish slightly overlapping Pour half the cheese sauce evenly over the potatoes Repeat with remaining potatoes and sauce
- Step 7:
- Sprinkle remaining 1 cup cheddar cheese evenly on top
- Step 8:
- Cover tightly with foil and bake for 45 minutes Remove foil and bake an additional 25–30 minutes or until the top is golden brown and potatoes are tender when pierced with a knife
- Step 9:
- Let rest for 10–15 minutes before serving Garnish with chives or parsley
Save This recipe brings my family together every holiday and reminds us of Southern comfort food at its best.
Required Tools
9x13-inch (23x33 cm) baking dish Large saucepan Whisk Sharp knife or mandoline Cutting board Aluminum foil
Allergen Information
Contains milk cheese butter and gluten (flour) Not suitable for dairy or gluten-free diets Always check cheese and cream labels for hidden additives or allergens
Nutritional Information
Calories 390 Total Fat 23 g Carbohydrates 34 g Protein 13 g per serving
Save Follow these steps carefully to achieve perfectly creamy scalloped potatoes every time.
Kitchen Q&A
- → What type of potatoes work best for scalloped potatoes?
Yukon Gold or Russet potatoes are ideal for creating tender layers that absorb the creamy sauce well.
- → How can I achieve a velvety cheese sauce?
Sauté onions and garlic, then whisk in butter and flour to form a roux before gradually adding milk and cream, finishing with sharp cheddar and Parmesan cheese melted smoothly.
- → Can I add extra flavors to this dish?
Consider layering in cooked, crumbled bacon or swapping cheddar with Gruyère or Monterey Jack for variations in taste.
- → What is the baking process for best results?
Bake covered initially to steam the potatoes, then uncover to brown the top until golden and tender when pierced.
- → How do I prevent potatoes from becoming watery?
Soak Russet potato slices in cold water for 10 minutes and pat dry to remove excess starch before layering.