Save Layers of thinly sliced potatoes baked in a rich, velvety cheese sauce—this southern classic is the ultimate comforting side, perfect for gatherings or holiday feasts.
This southern classic has been a favorite in my family for years, bringing warmth and comfort every time it’s served.
Ingredients
- Potatoes: 2 kg (about 4.5 lbs) russet potatoes, peeled and thinly sliced
- Dairy: 3 cups whole milk, 1 cup heavy cream, 3 cups sharp cheddar cheese, shredded, 1 cup Gruyère cheese, shredded, 4 tbsp unsalted butter
- Flavorings: 1 medium yellow onion, finely diced, 3 garlic cloves, minced, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, ¼ tsp ground nutmeg
- Topping: ½ cup Parmesan cheese, grated, 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- Cook onions and garlic:
- In a medium saucepan over medium heat melt the butter. Add diced onion and cook until soft and translucent about 4 minutes. Add minced garlic and cook for 1 minute.
- Prepare sauce:
- Stir in flour and cook for 1 minute then slowly whisk in milk and heavy cream. Add salt, pepper, paprika, and nutmeg. Cook, whisking constantly, until slightly thickened about 4 5 minutes.
- Add cheeses:
- Remove from heat and stir in 2 cups cheddar and all the Gruyère cheese until melted and smooth.
- Layer potatoes and sauce:
- Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Add toppings:
- Sprinkle the remaining 1 cup cheddar and all the Parmesan evenly over the top.
- Bake:
- Cover loosely with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes or until golden and bubbly and potatoes are fork-tender.
- Rest and serve:
- Let rest for 10 minutes before serving. Top with chopped parsley if desired.
Save My family always gathers around this dish during holidays, and it never fails to bring smiles and second helpings.
Notes
Can be assembled a day ahead and baked before serving. Pairs wonderfully with roasted meats or a crisp green salad.
Required Tools
9x13-inch baking dish, Medium saucepan, Whisk, Mandoline or sharp knife, Cutting board, Aluminum foil
Allergen Information
Contains milk (cheese, butter, cream), and gluten (if using all-purpose flour). Double-check cheese and butter labels if concerned about cross-contamination or additives.
Save This classic dish is a guaranteed crowd-pleaser that brings comfort and warmth to any meal.
Recipe Questions & Answers
- → What type of potatoes work best for scalloped potatoes?
Russet potatoes are ideal due to their starchy texture, which helps absorb the creamy sauce and bake into tender, flavorful layers.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it a day in advance and store it covered in the refrigerator. Bake just before serving for best results.
- → How do I achieve a bubbly and golden top?
Baking the dish covered first and then uncovered during the last 20 minutes allows the cheese to melt fully and develop a golden, bubbly crust.
- → What alternatives exist to traditional cheddar cheese here?
Gruyère adds a nutty depth alongside cheddar, and Parmesan sprinkled on top contributes sharpness and a crunchy finish.
- → How can I add more spice or heat to this dish?
Incorporate a pinch of cayenne pepper or a few dashes of hot sauce into the cheese sauce for a subtle kick.
- → What sides complement this creamy potato dish?
It pairs beautifully with roasted meats, crisp green salads, or sautéed vegetables for a balanced meal.