Description

Cheesy Scalloped Potatoes are a rich, comforting side dish featuring thinly sliced Yukon Gold or Russet potatoes baked in a luscious homemade cheddar cheese sauce with caramelized onions for extra sweetness and flavor. Perfectly creamy and cheesy with a crisp, golden topping, these potatoes are ideal for holidays or family dinners.

Ingredients

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Main Ingredients

2.5 lbs. Yukon Gold or Russet Potatoes (about 6 medium), peeled and sliced into 1/8-inch thick rounds
6 tablespoons butter, separated
1 tablespoon olive oil
1 large yellow onion
1/2 teaspoon dried thyme
2 cloves garlic, minced
4 tablespoons flour
3 cups milk
3 1/2 cups shredded orange cheddar cheese, divided
2 tablespoons cream cheese, softened
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper

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Instructions

Prepare Ingredients – Preheat oven to 350°F (175°C). While caramelizing the onions, measure and prepare all remaining ingredients for ease of cooking.
Caramelize Onions – Cut the onion into 1/4-inch strings. Melt 2 tablespoons butter and olive oil in a large skillet over medium-low heat. Add sliced onions and thyme, and cook for about 30 minutes, stirring often, until the onions are golden brown and caramelized. Set aside when done.
Make Roux – Increase the skillet heat to medium. Melt the remaining 4 tablespoons of butter in the pot, add minced garlic, and cook for 1 minute, scraping up any browned bits. Add the flour, whisking continuously for about 1 minute or until the raw flour smell is gone.
Add Milk – Slowly pour in the milk, whisking constantly to create a smooth, thick sauce. Bring to a gentle boil, then remove from heat.
Season Sauce – Stir in mustard powder, salt, pepper, and cayenne pepper to the sauce for extra flavor.
Add Cheese & Cream Cheese – Allow the sauce to cool slightly. Reserve 1 heaping cup of cheddar cheese for the topping, and gradually blend the remaining cheese into the sauce until melted. Add cream cheese and mix well. Stir in the caramelized onions.
Slice Potatoes – As the sauce cools, peel and rinse the potatoes. Pat them dry and thinly slice them to about 1/8-inch thickness for even cooking.
Layer Potatoes and Sauce – Lightly grease a 9×13-inch baking dish. Arrange half the potato slices on the bottom, then cover with half the cheese sauce. Repeat with the remaining potatoes and cheese sauce. Sprinkle reserved cheddar cheese over the top.
Bake – Cover the baking dish with foil and bake for 45 minutes. Remove the cover and continue baking for 40 more minutes, or until the potatoes are fork-tender and the top is golden and bubbly.
Broil and Rest – Optional: Broil at 400°F for a few minutes to brown the top (watch closely). Let the dish rest for 5-10 minutes before garnishing with fresh parsley and serving.

Notes

Caramelizing onions adds rich flavor, but you can just soften them to save time.
For best texture, shred cheese from a block instead of using pre-shredded varieties.
Gruyere, mozzarella, or parmesan can be used as alternatives to cheddar.
This recipe makes an extra-cheesy sauce to keep potatoes creamy, even as they absorb the sauce while baking or leftover.
For a lighter cheese sauce, try ‘Au Gratin Potatoes’ using gruyere and parmesan without flour thickener.
Crock Pot Method: Layer potatoes and cheese sauce in a greased slow cooker, top with cheese, and cook on low for 7-8 hours.
Make-Ahead: Assemble and bake (without final cheese topping) for 45 minutes, cool, chill up to 3 days, then top with cheese and bake 55 minutes before serving. Broil if desired for a golden top.

Nutrition

Serving Size: 1/8 of casserole
Calories: 420
Sugar: 6g
Sodium: 620mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 3g
Protein: 14g
Cholesterol: 65mg