Cheesy Scalloped Potatoes
Creamy, cheesy scalloped potatoes made from scratch — the perfect comfort-food side dish for any holiday. Simple ingredients, rich flavor, and melt-in-your-mouth tender layers every time.
- Yield: 8-10 1x
Ingredients
3 lbs Yukon Gold or Russet potatoes, washed and very thinly sliced (peeling the skin is optional)
3 tbsp unsalted butter
2 cloves fresh garlic, minced (or 1 tsp garlic powder)
3 tbsp all-purpose flour
3 cups milk (whole or 2%)
1 1/2 tsp salt
1 tsp Dijon mustard
1/2 tsp black pepper
1/2 tsp smoked paprika
2 cups sharp cheddar cheese, shredded
2 tbsp Parmesan cheese, grated (for topping)
Fresh chives, for garnish
Instructions
Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Whisk in the flour and cook for 1–2 minutes to form a light roux.
Slowly pour in the milk while whisking continuously to prevent lumps. Stir in the Dijon mustard, salt, black pepper, and smoked paprika. Continue simmering, whisking often, until the sauce thickens slightly, about 4–6 minutes.
Remove from the heat and stir in 1½ cups of the shredded cheddar until smooth and fully melted.
Preheat the oven to 375°F (190°C). Grease a 9×13 baking dish. Arrange half of the sliced potatoes in the dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and sauce.
Sprinkle the remaining cheddar along with the grated Parmesan over the top.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake another 20–25 minutes, or until the top is golden and the potatoes are tender.
Let the scalloped potatoes rest for about 10 minutes before serving, then finish with a sprinkle of fresh chives.
Notes
Using a mandolin (like this one or this one) to slice the potatoes is the easiest way to get super thin, even slices, but a sharp knife will also work. If your potato slices are a little thicker, you may need to add a few more minutes to the cook time.
The potatoes will turn brown quickly while you’re slicing them, so drop them in a bowl of cold water once they’re sliced and drain when you’re ready to assemble the dish.
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