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 recipe has always been a hit at family dinners, bringing warmth and comfort to our table every time.
Ingredients
- Potatoes: 2 kg (about 4.5 lbs) Yukon Gold or Russet potatoes peeled and thinly sliced
- Dairy: 3 cups whole milk, 1 cup heavy cream, 3 cups sharp cheddar cheese shredded, 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
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Sauté aromatics:
- 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.
- Make roux:
- Stir in flour cook stirring constantly for 1 to 2 minutes until lightly golden.
- Prepare sauce:
- Gradually whisk in milk and cream. Continue whisking until smooth and slightly thickened about 5 minutes.
- Add cheese and seasonings:
- 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.
- Layer potatoes and sauce:
- 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.
- Top with cheese:
- Sprinkle remaining 1 cup cheddar cheese evenly on top.
- Bake:
- Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 25 to 30 minutes or until the top is golden brown and potatoes are tender when pierced with a knife.
- Rest and garnish:
- Let rest for 10 to 15 minutes before serving. Garnish with chives or parsley.
Save We cherish how this dish brings everyone to the table for stories and laughter, making every meal special.
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
Per serving: Calories 390, Total Fat 23 g, Carbohydrates 34 g, Protein 13 g
Save This classic side always impresses and complements any main dish beautifully.
Recipe Q&A
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for layering, offering the right texture and absorption of sauce.
- → How can I make the sauce thicker?
Cooking the flour with butter before adding dairy helps create a roux, which thickens the sauce when combined with milk and cream.
- → Can I prepare this dish in advance?
Yes, you can assemble it ahead and refrigerate before baking. Allow extra baking time if taken straight from the fridge.
- → What herbs complement the flavors?
Fresh chives or parsley add brightness and contrast to the rich cheese sauce.
- → Is it possible to add extra texture?
Adding cooked, crumbled bacon between layers introduces a smoky crunch that pairs well with the creamy potatoes.