Scalloped Potatoes

Scalloped potatoes are a classic comfort dish. Perfect for potlucks, picnics and favorite holiday side dish recipe. Easy to make and uses simple ingredients.

Course Main Course, Side Dish

Cuisine American

Prep Time 20

Cook Time 1 30

Resting time 15

Total Time 2 5

Servings people

Calories 366kcal

Author Jessica Robinson

Ingredients

3-4 pounds white or Yukon gold potatoes (sliced ⅛” or thinner)
6 tablespoons butter
1 small/medium yellow or white onion diced small
¼ cup all-purpose flour
2 cups whole milk
½ cup heavy cream
1 tablespoon Dijon mustard (or another prepared mustard)
2 ½ cups freshly shredded cheese (combination of Gruyere, Havarti, Gouda, and cheddar)
Salt and black pepper to taste
fresh parsley garnish (optional)

Instructions

Prepare the baking dish

Preheat the oven to 400 degrees F. Prepare a 9x13-inch baking dish by brushing with butter or spraying with cooking spray. Set aside.

Slice the potatoes

Slice the potatoes to about ⅛-inch thickness with a sharp serrated knife or use a mandoline. Be very careful not to slice your fingers!

Cook the onions

In a large saucepan, melt the butter over low to medium heat. Add the onions and cook for 5-7 minutes, or until soft and translucent, stirring occasionally so they don’t burn.

Make the cheese sauce

Make a roux by adding the flour and stirring with a spoon or whisk for one minute. Whisk continuously as you gradually add in the milk. Add the heavy cream. Stir with a spoon and cook over low to medium heat until it has slightly thickened.
Add the mustard, season with salt and pepper to taste.
Stir in the cheese all at once, over low heat, continue stirring until melted and smooth. About one minute. Remove from the heat, cover the saucepan to keep warm.

Assemble the casserole

Arrange one layer of potatoes in the prepared baking dish by slightly overlapping potato slices. Season each layer of potatoes with salt and pepper to taste.
Pour over some of the cheese sauce. Repeat the layers with remaining potatoes and cheese sauce, seasoning with salt and pepper as you go. Top last layer of potatoes with cheese sauce. (You’ll have three layers of potatoes)

Cover with foil & bake

Cover baking pan with aluminum foil, place on a half sheet pan lined with parchment paper and bake for 90 minutes, or until potatoes are fork tender.

Remove foil & bake uncovered to brown

Remove the aluminum foil and continue baking 20 minutes to brown the top and cheese sauce is bubbling. Add a handful of shredded cheese on top if desired.

Let rest

Remove from the oven and let cool for 10-15 minutes prior to serving. This will let the potatoes thicken.
Store leftovers in a covered container for 3-5 days. Reheat in the microwave or warm up in the oven.

Notes

Cheese sauce- if your sauce thickens too much, simply add a few tablespoons of milk, heavy cream or chicken broth to thin out a bit. Keep in mind, it will thicken as it cooks with the potatoes.

The thinner your potatoes are and more evenly sliced, the better they will cook.

Buy bricks of cheese and grate yourself. Pre-shredded cheese has additives and preservatives. Find the perfect blend of different cheeses that you love.

Place the entire baking dish on a half sheet pan lined with parchment paper to catch any juices that might bubble over.

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