Save These scalloped potatoes feature thinly sliced Yukon Gold or Russet potatoes layered with a rich cheese sauce made from sharp cheddar and Gruyère. The sauce is thickened with a buttery roux, infused with onion and a hint of Dijon mustard, then combined with whole milk and cream for a velvety texture. After layering the potatoes and sauce, the dish is baked covered until tender, then uncovered to develop a golden, bubbly crust. A garnish of fresh chives or parsley adds a bright, herbal note. Perfect as a comforting side for any occasion.
Discovering cheesy scalloped potatoes was like finding a warm hug on a chilly evening—creamy layers of tender potatoes and rich cheese baked to bubbly perfection quickly became my go-to comfort dish.
I vividly remember the first time unexpected guests dropped by and this dish saved the day—it smelled heavenly and everyone asked for seconds without hesitation.
Ingredients
- Potatoes: I reach for Yukon Gold for their buttery texture but Russets work beautifully too—just slice them thin for that perfect layering effect.
- Cheese Sauce Ingredients: Butter, flour, and a touch of Dijon mustard build depth while whole milk and heavy cream make it luxuriously creamy.
- Cheddar and Gruyère Cheese: Sharp cheddar adds a bold punch, and Gruyère melts smoothly to offer a nutty undertone.
- Topping: Extra cheese plus fresh chives or parsley for a fresh burst at the end.
Instructions
- Get Everything Ready:
- Preheat your oven and grease the baking dish with love, preparing for the magic that’s about to happen.
- The Cheese Sauce Dance:
- Melt butter, soften onions to sweetness, then whisk in flour to form a roux that thickens with milk and cream—watch it bubble and thicken like a creamy dream.
- Layer Up:
- Alternate slices of potato and your luscious sauce like stacking memories into the dish, building that comfort from the bottom up.
- The Grand Finale:
- Top generously with cheese, cover with foil, bake till tender then uncover to toast to golden bubbly glory—smells that fill the kitchen and warm your heart.
- Resting Time:
- Let it sit so flavors settle, then garnish with fresh herbs for a final friendly touch.
Save This dish became more than comfort food when we celebrated a milestone birthday with it—everyone gathered around the table, savoring not just the meal but the memories it carried.
Keeping It Fresh
Using fresh cream and milk really makes a difference—the sauce stays rich without feeling heavy. I like to chop the onions extra fine so they melt right in, disappearing into the deliciousness.
Serving Ideas That Clicked
This pairs wonderfully with roasted meats or a crisp green salad for contrast. When I serve it for vegetarians, I swap the bacon for smoked paprika, adding depth while keeping it meat-free.
A Time This Recipe Saved the Day
Once, during a last-minute dinner party, this dish came together so quickly and still impressed everyone. It’s my trusty friend when life gets busy.
- Remember to use a sharp knife when slicing potatoes for safety and precision
- Don’t rush the cheese sauce—patience means silky results
- Garnish just before serving to keep herbs vibrant and fresh
Save Thanks for spending time in the kitchen with me—may your scalloped potatoes always be golden, bubbly, and full of love.
Common Recipe Questions
- → What type of potatoes work best?
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Yukon Gold or Russet potatoes, peeled and thinly sliced, create the best texture for layering and baking.
- → How is the cheese sauce made?
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The sauce starts with a roux of butter, onion, and flour, then milk and cream are whisked in and thickened before adding cheddar and Gruyère cheeses for richness.
- → Can other cheeses be used?
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Yes, Swiss or mozzarella can replace Gruyère for a milder flavor while maintaining creaminess.
- → How do I get a crispy top layer?
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After baking covered, remove foil and bake uncovered or broil for 2–3 minutes to achieve a golden, crispy crust.
- → Is this suitable for vegetarians?
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Yes, this dish is vegetarian-friendly, made with dairy and no meat ingredients by default.
