Save Cheesy Scalloped Potatoes are the ultimate comfort side dish, boasting ultra creamy, Southern-style layers of tender potatoes smothered in a rich, velvety sauce made with sharp cheddar cheese. This hearty dish brings warmth and indulgence to any meal, perfect for sharing with family and friends on special occasions or simply when you want to enjoy a satisfying treat.
Save Whether you're new to Southern cooking or a longtime fan, these Cheesy Scalloped Potatoes deliver a guaranteed crowd-pleaser that pairs exceptionally well with grilled meats, roasted vegetables, or a fresh green salad for a balanced meal.
Ingredients
- Potatoes: 2 kg (about 4.5 lbs) Yukon Gold or Russet potatoes, peeled and thinly sliced
- Dairy: 3 cups whole milk, 1 cup heavy cream, 3 cups sharp cheddar cheese shredded, 1/2 cup Parmesan cheese grated, 4 tbsp unsalted butter
- Aromatics & Seasonings: 1 medium yellow onion finely chopped, 3 cloves garlic minced, 2 tbsp all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper (optional)
- Garnish: 2 tbsp fresh chives or parsley chopped
Instructions
- 1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- 2. In a large saucepan over medium heat, melt butter. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook 1 more minute.
- 3. Stir in flour; cook, stirring constantly, for 1–2 minutes until lightly golden.
- 4. Gradually whisk in milk and cream. Continue whisking until smooth and slightly thickened, about 5 minutes.
- 5. Remove from heat. Stir in 2 cups cheddar, all the Parmesan, salt, pepper, smoked paprika, and cayenne. Mix until cheese is melted and sauce is smooth.
- 6. Arrange half of the sliced potatoes in the prepared dish, slightly overlapping. Pour half the cheese sauce evenly over the potatoes. Repeat with remaining potatoes and sauce.
- 7. Sprinkle remaining 1 cup cheddar cheese evenly on top.
- 8. Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 25–30 minutes, or until the top is golden brown and potatoes are tender when pierced with a knife.
- 9. Let rest for 10–15 minutes before serving. Garnish with chives or parsley.
Zusatztipps für die Zubereitung
Für einen zusätzlichen Geschmackskick können Sie zwischen den Kartoffelschichten gekochten, zerbröselten Speck einstreuen. Wenn Sie Russet-Kartoffeln verwenden, weichen Sie die Scheiben vorab 10 Minuten in kaltem Wasser ein und tupfen Sie diese trocken, um überschüssige Stärke zu entfernen.
Varianten und Anpassungen
Probieren Sie statt Cheddar auch einmal Gruyère oder Monterey Jack, um dem Gericht eine andere Geschmacksnote zu verleihen. Die optional hinzugegebene Cayennepfeffer sorgt für eine dezente Schärfe, kann aber nach Belieben weggelassen werden.
Serviervorschläge
Diese Käsigen Gratinkartoffeln sind eine perfekte Beilage zu gegrilltem Fleisch, Braten oder einem frischen gemischten Salat. Lassen Sie das Gericht vor dem Servieren 10–15 Minuten ruhen, damit sich die Aromen setzen und die Schichten fester werden.
Save Dieses Rezept für Cheesy Scalloped Potatoes bringt Geschmack, Komfort und Geselligkeit auf den Tisch. Genießen Sie die cremige Käsesauce und zarten Kartoffelschichten, die die Essenz der südlichen Küche in jedem Bissen einfangen.
Recipe FAQ
- → What type of potatoes works best for this dish?
Yukon Gold or Russet potatoes are ideal due to their texture and ability to hold layers well when baked.
- → Can I substitute the cheddar cheese with another type?
Yes, Gruyère or Monterey Jack can be used for a different flavor profile while maintaining creaminess.
- → How do the spices affect the flavor?
The smoked paprika adds a mild smoky depth, while cayenne pepper offers optional heat, balancing the rich cheese and cream sauce.
- → What is the purpose of soaking Russet potatoes before use?
Soaking Russet slices in cold water removes excess starch, preventing them from becoming gluey and helping achieve a tender texture.
- → How should I prepare the sauce to avoid lumps?
Cook the flour briefly in butter, then gradually whisk in milk and cream off heat to prevent lumps, resulting in a smooth, velvety sauce.