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Cheesy scalloped potatoes are a cherished comfort food that warms the heart and pleases the palate. This creamy, cheesy dish is a staple at family gatherings and holiday feasts, known for its indulgent layers of tender potatoes enveloped in a rich, savory cheese sauce. The combination of flavors and textures makes cheesy scalloped potatoes a favorite among both children and adults alike. Whether served alongside a juicy roast, as part of a festive spread, or enjoyed on their own, this dish is an embodiment of home-cooked goodness.

Cheesy Scalloped Potatoes

Discover the ultimate comfort food with cheesy scalloped potatoes—perfectly layered tender potatoes enveloped in a creamy, savory cheese sauce. This classic dish is a favorite at family gatherings and holiday feasts, providing richness in every bite. With just a few key ingredients like russet potatoes, sharp cheddar, and Gruyère, you can create a delectable side that pairs beautifully with any main course. Embrace the joy of homemade goodness and delight everyone at your table with this mouthwatering recipe.
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Ingredients
  

4 large russet potatoes, thinly sliced

2 cups sharp cheddar cheese, grated

1 cup Gruyère cheese, grated

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried thyme (optional)

1/2 teaspoon paprika (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Potatoes: Wash and peel the russet potatoes. Using a sharp knife or a mandoline, slice the potatoes uniformly into 1/8 inch thick rounds. Place them in a large bowl of cold water to prevent browning.

      Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onions and garlic, and sauté until they are soft and translucent, about 3-4 minutes. Stir in the flour for about 1 minute, creating a roux.

        Add Cream and Milk: Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Continue cooking until the mixture thickens slightly, about 4-5 minutes. Season with salt, black pepper, and dried thyme (if using). Remove from heat.

          Layer the Potatoes: In a greased 9x13 inch baking dish, layer half of the sliced potatoes, followed by half of the cheese mixture and one cup of the cheddar and Gruyère cheese. Repeat the layers with the remaining potatoes and cheese mixture. Finish by topping with the remaining cheese.

            Bake: Cover the dish with aluminum foil (to prevent over-browning) and bake for 45 minutes. Remove the foil and bake for an additional 20-30 minutes until the potatoes are tender and the cheese is golden and bubbly. You can check the tenderness by piercing the potatoes with a fork.

              Let it Rest: Once out of the oven, let the dish sit for about 10 minutes before serving. This will help it set for easier slicing.

                Garnish and Serve: Sprinkle with paprika and fresh parsley for color and flavor before serving.

                  Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 6-8