Description
Cheesy Scalloped Potatoes is a classic comfort food featuring tender russet and Yukon Gold potatoes layered with sweet onions and smothered in a rich, creamy cheddar sauce. Baked until bubbly and golden, this side dish combines sharp and white cheddar cheeses with savory spices and a touch of smoked paprika for a meal that’s hearty, flavorful, and perfect for family gatherings or holidays.
Ingredients
- 2 lbs Russet potatoes, peeled and sliced into 1/8 inch rounds
- 2 lbs Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
- 1 medium sweet onion, thinly sliced
- 1/4 cup butter
- 4 cloves garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 tablespoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 2 cups 2% milk
- 2 cups freshly grated sharp cheddar cheese (reserve 1/2 cup for top)
- 1 cup freshly grated white cheddar cheese (reserve 1/4 cup for top)
- Olive oil spray or nonstick cooking spray
Instructions
- Preheat oven to 400°F (200°C). Spray a 9×13 inch casserole dish with olive oil or nonstick spray.
- Melt butter over medium-low heat in a large skillet. Sauté garlic for 1 minute, stirring. Whisk in flour and cook for 3–4 minutes. Add onion powder, smoked paprika, parsley, salt, and pepper.
- Gradually whisk in chicken broth and milk, alternating between the two. Whisk until smooth. Simmer for 5 minutes. Reduce heat to low and whisk in 1/2 cup sharp cheddar and 3/4 cup white cheddar until melted. Keep sauce warm.
- Add half the potatoes and onions to the casserole dish in an even layer. Pour in half the cheese sauce. Repeat layering with remaining potatoes, onions, and sauce. Sprinkle reserved cheeses on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for 30 minutes, until top is golden and bubbly. Rest briefly before serving.
Notes
For a vegetarian option, substitute vegetable broth for chicken broth. You can use Gruyère or Monterey Jack instead of cheddar. Potatoes can be sliced up to one day in advance and stored in water. Prepared casserole can be stored, covered, in the fridge for up to 4 days; reheat at 350°F until warmed through. If sauce separates, whisk briskly. Slice potatoes evenly to ensure even cooking. Underbaked potatoes will be firm; test doneness with a fork before removing from oven.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 13g