Description
Classic creamy and cheesy scalloped potatoes made with thinly sliced Yukon Gold potatoes layered and baked in a rich Gruyere and white cheddar cheese sauce, perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 10 - 12 large Yukon Gold potatoes sliced to ⅛th inch thick (4 lbs)
Cheese Sauce
- 2 cups whole milk
- 1 cup shredded Gruyere cheese (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft cheese)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon kosher salt
Garnish
- Fresh thyme for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F and grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.
- Layer Potatoes: Layer the thinly sliced potatoes on the bottom of the baking dish either vertically or horizontally according to your preference.
- Make Roux: In a medium skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for one minute until smooth and no lumps remain.
- Add Milk: Slowly pour the milk into the roux while whisking constantly to incorporate the mixture into a smooth sauce.
- Incorporate Cheese: Add the shredded Gruyere and white cheddar cheeses a small handful at a time, whisking after each addition until the cheese has fully melted and the sauce is smooth.
- Season Sauce: Stir in the garlic powder, onion powder, paprika, kosher salt, and freshly cracked black pepper.
- Assemble Casserole: Slowly pour the cheese sauce over the layered potatoes, ensuring that the sauce covers the top and seeps to the sides.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes or until the potatoes are bubbly and the top is golden brown.
- Garnish and Serve: Remove from oven, optionally garnish with fresh thyme, and serve immediately while warm.
Notes
- Use a mandolin slicer to achieve perfectly thin and uniform potato slices easily.
- Peeling the potatoes is not necessary; the skin adds fiber and creates a beautiful crust when baked.
- Shred your own cheese from a block to avoid anti-caking agents in pre-shredded cheese that can affect sauce texture.
- For an extra golden brown crust, sprinkle additional cheese or Parmesan on top before baking uncovered.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg
