Cheesy Scalloped Potatoes

White plate filled with sliced ham and scalloped potatoes.

Indulge in the creamy goodness of Cheesy Scalloped Potatoes, a delectable side dish that's quick to whip up (in about an hours time) made with fresh ingredients, perfect for elevating any meal.

Course Side Dish

Cuisine American

Diet Low Salt

Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings

Calories 495kcal

Author Katie

Equipment

Measuring Spoons
Measuring Cups
Skillet
Silicone Spoon
Hand-Held Mandolin Slicer
9 x 13 Baking Dish
Oven
Stove Top

Ingredients

6 Yukon Russet Potatoes
4 tablespoons unsalted butter divided
1 onion diced
2 tablespoons all purpose flour
1 teaspoon dried chives
1 teaspoon dried parsley
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ teaspoon salt
2 cups 2% milk
1 cup Heavy Cream
12 ounces white cheddar cheese shredded and divided

Instructions

Melt 2 tablespoons of butter in a skillet and add the diced onions. Begin cooking on low heat for 15 minutes with a lid on the skillet. Make sure to stir every few minutes. Onions should be translucent and start to become caramelized with a light brown color.
Preheat the oven to 400 degree Fahrenheit.
In the same skillet, melt the additional butter over medium heat. Then sprinkle on the flour and mix until a thick paste forms, stirring for about 1 minute. Then reduce the heat to low.
Sprinkle the dried chives, parsley, garlic, salt, and pepper into the flour roux. Then begin to whisk in the milk. Make sure to whisk the milk slowly into the roux until it's combined. Once all the milk is whisked in add in the heavy cream. Whisk until smooth and then remove off the heat.
Shred the white cheddar cheese using a cheese grater. Mix in 8 ounces of the cheese into the cream sauce and set to the side.
Peel the russet Idaho potatoes, and slice into ⅛ inch pieces.
Spray a large 9 x 13 baking dish with non-stick cooking spray. Pour a little bit of the sauce on the bottom of the baking dish. Then, layer half the potatoes in baking dish, pour half the sauce over the potatoes. Then repeat this step with the remaining potatoes and remainder of the cheese sauce. Make sure to smooth all the sauce over the top of the potatoes so they are completely covered. Top with the remaining 4 ounces of shredded cheese.
Cover the baking dish with aluminum foil and bake for 45 minutes. During the last 5 minutes of baking remove the foil so the cheese can get golden in color. Carefully remove from the oven, let rest for 10 minutes and serve.

Notes

Thin Slices - If you don't have a mandolin, pull out your knife skills! As long as your knife is sharp you should be able to make precise, even cuts.
Even Cuts - Even cuts are the key to the potatoes cooking evenly and all being done at the same exact time.
Layering Technique - To ensure even distribution of cheese sauce, layer the potatoes and cheese mixture alternately. This guarantees that every slice is infused with the cheesy sauce.
Fresh Herbs - Elevate the flavor profile by adding fresh herbs like thyme or rosemary to the cheese sauce. The aromatic infusion complements the potatoes beautifully.
Cheese - Incorporate a sharp cheese in your blend to add a flavorful kick. Sharp cheddar or Gruyère works wonders, providing a depth of taste that elevates the entire dish.
Rest and Set - Allow the dish to rest for a few minutes after baking. This not only helps the flavors meld but also makes it easier to achieve picture-perfect slices when serving.

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