Description
Cheesy Scalloped Potatoes are a comfort food classic, with tender layers of russet potatoes baked in a rich, melty cheddar and Gruyère sauce until golden and bubbly.
Ingredients
- 3 lbs russet potatoes, peeled and sliced 1/8 inch thick
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (or Swiss cheese)
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- Optional: 1/4 teaspoon paprika or cayenne pepper for garnish or heat
Instructions
- Preheat oven to 375°F (190°C). Peel and slice potatoes 1/8 inch thick. Soak slices in cold water, then drain and pat dry.
- In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Whisk in flour to form a roux and cook for 2 minutes.
- Gradually whisk in warm milk, cooking until thickened. Remove from heat and stir in cheddar, Gruyère (reserve a handful), thyme, salt, and pepper until cheese melts.
- Butter a baking dish. Layer one-third of potatoes in dish, slightly overlapping. Pour one-third of cheese sauce over. Repeat two more times. Top with reserved cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake 25–30 minutes more until golden and bubbly. Optional: broil for 1–2 minutes for extra browning.
- Let rest 10 minutes before serving. Garnish with extra thyme or paprika if desired.
Notes
- Top with fresh herbs, paprika, or toasted breadcrumbs for added flavor and texture.
- Pairs well with roast chicken, ham, steak, or a crisp green salad.
- Serve family-style, as elegant plated squares, or in ramekins for individual servings.
- Store leftovers refrigerated up to 4 days in an airtight container.
- To freeze, cool completely and wrap well for up to 2 months. Thaw before reheating.
- Reheat covered at 350°F for 20–25 minutes; broil briefly to crisp the top if desired.
- Substitute other cheeses like Monterey Jack or fontina as desired.
- Use a mandoline slicer for uniform potato slices and even cooking.
- Make ahead by assembling the dish and refrigerating until ready to bake.
- Use gluten-free flour or cornstarch for a gluten-free version.
