Pin it 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 been a favorite at family dinners because it combines creamy cheese sauce with tender potatoes that everyone loves.
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 1–2 minutes until lightly golden
- Add Dairy:
- Gradually whisk in milk and cream Continue whisking until smooth and slightly thickened about 5 minutes
- Add Cheese and Spices:
- 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
- Assemble Layers:
- 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
- Add Topping:
- 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 25–30 minutes or until the top is golden brown and potatoes are tender when pierced with a knife
- Rest and Garnish:
- Let rest for 10–15 minutes before serving Garnish with chives or parsley
Pin it This dish always brings back joyful memories of Sunday family dinners where everyone eagerly waits for the cheesy layers.
Notes
For extra flavor add a layer of cooked crumbled bacon between potato layers Try swapping cheddar for Gruyère or Monterey Jack for a different twist If using Russet potatoes soak slices in cold water for 10 minutes and pat dry to remove excess starch
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
Pin it This recipe’s creamy texture and cheesy flavor make it a standout side for any meal.
Recipe Questions & Answers
- → What type of potatoes work best?
Yukon Gold or Russet potatoes, peeled and thinly sliced, yield the best texture and flavor for this dish.
- → How is the sauce made creamy?
The sauce combines whole milk, heavy cream, sharp cheddar, Parmesan, and a butter-onion roux for a velvety consistency.
- → Can the baking time be adjusted?
Baking 45 minutes covered, then 25–30 minutes uncovered, ensures tender potatoes and a golden crust; timing may vary with oven types.
- → What spices enhance the flavor?
Smoked paprika, black pepper, and optional cayenne add a subtle smoky warmth and depth to the creamy layers.
- → Are there suggested variations for cheese?
Replacing cheddar with Gruyère or Monterey Jack provides different flavor profiles while maintaining richness.