Save Pin Thinly sliced Yukon Gold or russet potatoes are layered and baked in a velvety cheese sauce made with sharp cheddar and Gruyère. The creamy mixture is infused with sautéed onions, nutmeg, and a touch of black pepper, creating a luscious texture and rich flavor. Baked covered and then uncovered until bubbling and golden brown, this dish delivers a classic comfort food experience. Garnished with fresh chives or parsley, it pairs beautifully with roasted meats or stands alone with a fresh salad. Preparation and baking take just under two hours, making it an accessible yet impressive side.
I still remember the first time I made these cheesy scalloped potatoes—there was something so comforting about the bubbling golden top and the way the creamy sauce soaked into every tender slice. It instantly became a weekend favorite in my house.
One evening, unexpected guests showed up and I whipped this up with whatever I had on hand—the creamy sauce and melty cheese won them over before the first bite.
Ingredients
- Potatoes: Yukon Gold or russet potatoes work like a charm; peeling and slicing them about 1/8 inch thick makes sure they cook perfectly tender
- Onion: A finely chopped yellow onion adds subtle sweetness—sauté until soft for a deep flavor
- Milk and Heavy Cream: The combo gives the sauce its rich, luscious texture
- Cheddar and Gruyère cheese: Sharp cheddar adds zing while Gruyère melts beautifully; feel free to swap with Swiss or Monterey Jack
- Butter and Flour: These make the roux base that thickens your sauce just right
- Seasonings: Salt, pepper, and a pinch of nutmeg transform ordinary into extraordinary
- Fresh chives or parsley: Optional for a fresh pop on top after baking
Instructions
- Get Everything Ready:
- Preheat your oven to 180°C (350°F) and butter a 9x13-inch baking dish—this keeps your potatoes from sticking and helps with even browning.
- Sauté Onions:
- Melt the butter in a saucepan on medium heat and add your finely chopped onion. Stir as they soften and get slightly translucent; about 4 minutes of aromatic deliciousness.
- Make the Roux:
- Sprinkle the flour over the softened onions, stirring constantly for about a minute so you don’t get lumps and develop a slightly nutty aroma.
- Add Dairy:
- Gradually whisk in the milk and heavy cream. Keep stirring patiently until the sauce thickens—about 5 minutes. You’ll know it’s ready when it coats the back of your spoon.
- Cheese Time:
- Take it off the heat and fold in half the cheddar and Gruyère. Stir gently until melted and smooth, filling your kitchen with that irresistible cheesy smell.
- Layer the Potatoes:
- Spread half of your thin potato slices in the baking dish. Pour half the cheese sauce over and level it out. Repeat with the remaining potatoes and sauce.
- Top and Bake:
- Sprinkle the remaining cheeses on top, cover tightly with foil and bake for 45 minutes. At this point, the smell will have your mouth watering.
- Finish Baking:
- Remove the foil and bake for another 25 to 30 minutes to get a beautiful golden and bubbly crust. Let it rest for 10 minutes before serving to settle all those rich flavors.
Save Pin This dish became more than just comfort food when we brought it to a family gathering; everyone kept asking for seconds and the warm moments shared around the table made it unforgettable.
Keeping It Fresh
Leftovers can be stored tightly covered in the fridge for up to 3 days. Reheat gently in the oven rather than the microwave to keep that golden crust crisp and the inside creamy.
When You're Missing Something
If you find yourself out of Gruyère, Swiss or Monterey Jack work great as substitutes without compromising the melty richness. A dash of smoked paprika can add a subtle smoky twist you might enjoy.
Serving Ideas That Clicked
This side pairs beautifully with roasted meats or a crisp green salad for a lighter balance. One time, adding a poached egg on top turned it into a hearty main for brunch.
- Don’t forget to let it rest before cutting—it keeps everything intact
- Make sure your baking dish is well buttered to prevent sticking
- Leftover sauce can be used as a dip, so don’t waste a drop
Save Pin Thanks for spending time chatting about this classic—hope it becomes a cozy staple for you just like it did for me.
Recipe Questions & Answers
- → What type of potatoes work best?
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Yukon Gold or russet potatoes peeled and thinly sliced are ideal, providing the right balance of tenderness and structure.
- → Can I substitute the cheeses?
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Yes, Gruyère can be swapped for Swiss or Monterey Jack for a milder taste while maintaining creaminess.
- → How is the sauce thickened?
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A roux of butter and flour is cooked before gradually whisking in milk and cream, creating a smooth and thick cheese sauce.
- → What is the purpose of nutmeg?
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Nutmeg adds a subtle warm spice that enhances the creamy cheese sauce without overpowering the dish.
- → How can I ensure the potatoes cook evenly?
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Arrange the sliced potatoes in even layers and cover the dish during most of the baking time to promote uniform tenderness.
- → Can garlic be added for extra flavor?
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Yes, minced garlic can be sautéed with onions to introduce additional depth to the savory sauce.
