Description
A rich and creamy Cheesy Scalloped Potatoes recipe featuring tender thinly sliced Yukon Gold or Russet potatoes baked in a savory cheddar cheese sauce with caramelized onions, garlic, and a hint of mustard and cayenne for depth of flavor. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 2.5 lbs. Yukon Gold or Russet Potatoes (about 6 medium), peeled and sliced into 1/8-inch thick rounds
Cheese Sauce
- 6 tablespoons butter, separated
- 1 tablespoon olive oil
- 1 large yellow onion
- 1/2 teaspoon dried thyme
- 2 cloves garlic, minced
- 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
- Preheat Oven and Prepare Ingredients: Preheat the oven to 350°F (175°C). Prepare all ingredients including peeling and slicing potatoes, measuring out cheese, and other seasonings to streamline the cooking process.
- Caramelize Onions: Slice onion into 1/4-inch strings. Heat 2 tablespoons butter with olive oil in a large skillet over medium-low heat. Add onions and thyme, cooking for about 30 minutes while stirring often until golden brown and caramelized. Remove from heat and set aside.
- Make Roux: Increase heat to medium and melt remaining 4 tablespoons butter in the skillet. Add minced garlic and cook for 1 minute, scraping up any browned bits. Stir in flour and whisk continuously for about 1 minute to remove raw flour taste.
- Add Milk and Form Sauce: Gradually pour in milk, whisking constantly to prevent lumps, bringing mixture to a gentle boil until thickened. Remove from heat.
- Season Sauce: Stir in mustard powder, salt, pepper, and cayenne pepper into the sauce to enhance flavor.
- Incorporate Cheese and Onions: Let the sauce cool slightly. Reserve 1 heaping cup of shredded cheddar for topping. Gradually add remaining cheddar cheese into the sauce, stirring until fully melted. Mix in cream cheese and the caramelized onions until smooth.
- Slice Potatoes: Peel if not already done, rinse, and pat dry potatoes. Thinly slice them to about 1/8-inch thickness for even cooking.
- Assemble Dish: Lightly grease a 9×13-inch baking dish. Layer half of the sliced potatoes at the bottom, cover evenly with half the cheese sauce. Repeat layering with remaining potatoes and cheese sauce. Sprinkle reserved cheddar cheese evenly on top.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 40 minutes until potatoes are tender and top is golden and bubbly.
- Optional Broil and Rest: Optionally broil at 400°F for a few minutes to further brown and crisp the top—watch carefully to avoid burning. Allow the dish to rest for 5-10 minutes before garnishing with fresh parsley and serving.
Notes
- Use Yukon Gold potatoes for creamier texture or Russet potatoes for a fluffier result.
- Caramelizing onions slowly adds a deep, sweet flavor that enhances the sauce.
- Thin slicing of potatoes ensures even cooking and a tender finish.
- Resting the dish after baking allows the sauce to thicken and the flavors to meld.
- Broiling is optional but adds a lovely browned crust on top.
- Leftovers can be refrigerated for up to 3 days and gently reheated in the oven.
