Description
This Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold or Russet potatoes layered in a creamy, flavorful cheese sauce with caramelized onions. Baked to golden bubbly perfection and topped with extra cheddar cheese, this comforting side dish is perfect for family dinners and holiday gatherings.
Ingredients
Scale
Potatoes and Vegetables
- 2.5 lbs. Yukon Gold or Russet Potatoes (about 6 medium), peeled and sliced into 1/8-inch thick rounds
- 1 large yellow onion, sliced into 1/4-inch strings
- 2 cloves garlic, minced
Cheese Sauce
- 6 tablespoons butter, separated
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 4 tablespoons flour
- 3 cups milk
- 3 1/2 cups shredded orange cheddar cheese, divided
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch cayenne pepper
Instructions
- Prepare Ingredients: Preheat the oven to 350°F (175°C). Measure and prepare all ingredients so you have everything ready when needed, making the cooking process smoother and more efficient.
- Caramelize Onions: Melt 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced onions and dried thyme, cooking them slowly for about 30 minutes while stirring often, until they turn golden brown and caramelized. Remove from heat and set aside.
- Make Roux: Increase the skillet heat to medium and melt the remaining 4 tablespoons of butter. Add minced garlic and cook for one minute, stirring to release the aromas and scrape up any browned bits from the pan. Whisk in the flour continuously for about one minute until the raw flour taste cooks out.
- Add Milk: Gradually pour in the milk while whisking constantly to avoid lumps and create a smooth, thick sauce. Bring the mixture to a gentle boil, then immediately remove from heat.
- Season Sauce: Stir in the mustard powder, salt, pepper, and cayenne pepper to enhance the flavor of the sauce.
- Add Cheese & Cream Cheese: Let the sauce cool slightly. Reserve one heaping cup of shredded cheddar cheese for topping later. Gradually mix the remaining cheddar cheese into the sauce until melted and smooth. Add the softened cream cheese and stir well, then fold in the caramelized onions.
- Slice Potatoes: While the sauce cools, peel, rinse, and pat dry the potatoes. Slice them thinly to about 1/8-inch thickness to ensure even cooking throughout.
- Layer Potatoes and Sauce: Lightly grease a 9×13-inch baking dish. Arrange half of the potato slices evenly on the bottom. Cover with half of the cheese and onion sauce. Repeat layering with the remaining potatoes and sauce. Sprinkle the reserved cheddar cheese evenly over the top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 40 minutes, until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
- Broil and Rest: Optionally, broil the dish at 400°F for a few minutes to achieve a deeper golden brown crust—watch carefully to avoid burning. Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russet potatoes for a classic, fluffy slice.
- Caramelizing onions slowly enhances the flavor and adds sweetness to the dish.
- Slice potatoes evenly to ensure consistent cooking and texture.
- If you prefer a thicker sauce, you can cook it a few minutes longer before assembling.
- For extra richness, substitute part of the milk with half-and-half or cream.
- Covering the dish during most of baking helps the potatoes cook through while preventing the top from browning too soon.
- Broiling at the end adds a nice crisp texture on top, but keep a close eye to prevent burning.
- Letting the dish rest allows the sauce to set slightly and makes serving easier.
