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Baked cheesy scalloped potatoes topped with melted cheese and herbs

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are a comforting side dish that combines creamy cheese and tender potatoes to create a cozy feast for any meal.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Potatoes and Onions
  • 1.25 lbs red potatoes, washed but not peeled
  • 1.25 lbs Yukon gold potatoes, washed but not peeled
  • 1 whole onion, sliced thinly
Cheese Sauce
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 2 cloves garlic, minced
  • 1 tsp dry mustard
  • 0.25 tsp dried thyme
  • 0.25 tsp paprika
  • to taste Salt and pepper
  • 2 cups whole milk
  • 1 cup cheddar cheese, shredded
  • 0.5 cup gruyere cheese, shredded
  • 0.25 cup Parmesan cheese, grated
  • 0.25 cup cheddar cheese, shredded (additional)
  • 0.25 cup gruyere cheese, shredded (additional)
  • 2 Tbsp Parmesan cheese, grated (additional)
  • to taste Fresh chives, for garnish
  • to taste Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Butter a 2-quart casserole dish generously and set it aside.
  2. Slice the potatoes: Using a mandoline slicer or a sharp knife, slice the red and Yukon gold potatoes into 1/8" thin slices. Set them aside.
Cheese Sauce
  1. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the whole milk, whisking constantly to avoid lumps. Cook until thickened.
  3. Remove from heat and mix in the shredded cheddar, gruyere, grated Parmesan, dry mustard, dried thyme, paprika, salt, and pepper until smooth.
Assembly
  1. Arrange half of the potato and onion slices in the casserole dish. Pour half of the cheese sauce over them. Repeat layers with the remaining potatoes and sauce.
  2. Sprinkle with the additional shredded cheeses. Cover tightly with foil (sprayed with cooking spray to prevent sticking).
Baking
  1. Bake on a baking sheet for 60 minutes. Remove foil and bake for another 25-30 minutes until bubbly and golden.
  2. For a crispy finish, broil for 1-2 minutes.
  3. Garnish with chopped chives and parsley before serving warm.

Notes

Store leftovers in the fridge for up to 3-5 days, covered tightly with foil or plastic wrap. For longer storage, freeze for 2-3 months.