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Scoop of cheesy scalloped potatoes with browned crust on a plate.
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5 from 1 vote

Cheesy Scalloped Potatoes

Cheesy scalloped potatoes with thinly sliced potatoes in a creamy cheese sauce - all the classic comfort, simplified. Ready in about an hour with no layering required and beautifully browned on top.
Prep Time8 minutes
Cook Time52 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings (change as needed): 6 -8
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 2 pounds Yukon gold potatoes (no need to peel) Peeled russet potatoes will work too.
  • 3 tablespoons butter
  • 1 teaspoon minced garlic (1 clove) or ¼ teaspoon garlic powder
  • 2 tablespoons all purpose flour (or 1:1 gluten free flour)
  • 2 cups milk or cream, Note 1 (or use part broth for lower calories)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh rosemary (optional) or ½ tsp dried
  • 1 ½ cups freshly grated cheese, Note 2 (I use 1 cup cheddar, ½ cup gruyere)
  • ½ teaspoon kosher salt (or more to taste)
  • ¼ teaspoon white pepper (or more to taste) (or black pepper)
  • ¼ cup grated parmesan cheese (optional), Note 3
  • garnish: 1-2 chopped green onions or fresh herbs (optional)
US Measures - Metric

Instructions

  • HEAT OVEN TO 375F/190C. Spray an 8 x 8 inch (20 x 20 cm) casserole dish with oil or use an oval dish about 10 x 7 inch (25 x 18 cm).
  • SLICE POTATOES: Using a mandolin or the slicing attachment on food processor, slice potatoes very thinly, ~ 2 mm (<0.1 inch). Guard your fingers carefully - mandolin blades are very sharp! I use an extra potato and discard the last thin slice when I get close to the blade. If the potatoes look wet, pat them dry with a paper towel so the sauce clings better. Set aside.
  • MAKE THE SAUCE: Heat butter on medium heat in a medium - large pot (you will be adding the potatoes to the sauce later). Add garlic for a few seconds until fragrant. Stir in flour and cook about 2 minutes until light yellow. Slowly whisk in milk/cream and Dijon, salt, pepper, rosemary. Cook 4-5 minutes, stirring occasionally, until slightly thickened and it coats the back of a spoon. Remove pot from heat and stir in the cheeses until sauce is smooth and creamy.
  • COMBINE POTATOES AND SAUCE: Add the potatoes to the sauce in the pot and fold gently to coat the potatoes evenly. Pour into prepared baking dish.
  • BAKE: Top with Parmesan cheese (or Gruyere) for extra flavor and beautiful browning, or leave the top plain - potatoes will still brown, just less. Bake for 40-45 minutes. Check after 40 minutes. If a knife slips in with almost no resistance and the top is golden brown, it's done. If you skipped the Parmesan, you can broil for 2–3 minutes at the end for extra browning. Garnish with chopped green onions or fresh herbs if you like.

Notes

  1. Milk options: Any kind of milk will work. I suggest at least part of the liquid include a richer milk (like whole milk) or half-and-half cream. 
  2. Cheese options: You can use all cheddar or a combination of white cheddar (or orange), Gruyère, Monterey Jack, Swiss, or Fontina. For a sharper taste, replace a bit of the cheese with Parmesan. 
  3. Parmesan options: Sprinkling parmesan as a topping creates a lovely, flavorful, browned topping but you can skip it altogether or use Gruyère or cheddar on top instead. 
  4. Variations:
    • Seasoning: Try fresh thyme or chives instead of rosemary. Add a pinch of nutmeg or smoked paprika to the sauce. 
    • Lighter calorie options: 
      • Use part vegetable or chicken broth and part milk for the sauce.
      • Reduce the cheese slightly.
      • Swap some of the cheese with a part-skim or reduced-fat cheese. Blend it with some regular cheese so the sauce doesn't become grainy (lower-fat cheeses tend to melt less smoothly).
  5. Make ahead, storage & reheating:
    • 2 days ahead: Bake the scalloped potatoes, cool completely and refrigerate for up to 2 days. To reheat, let the potatoes come to room temperature for 30 minutes, then cover and bake at 350F/177C for about 30 minutes or until heated through. Uncover for the last 10 minutes.
    • Freezing is not recommended as the cheese can separate, but it is possible - cover well and freeze for up to 2 months. Defrost before reheating. 
    • Store leftover potatoes in an airtight container for 2-3 days. 
 
Nutritional information is estimated with whole milk and a Parmesan cheese topping. 
Calories: 359kcal | Carbohydrates: 34g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 352mg | Potassium: 796mg | Fiber: 3g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 30mg | Calcium: 358mg | Iron: 1mg