Description
This Cheesy Scalloped Potatoes recipe features tender slices of Yukon Gold or Russet potatoes layered with a rich, creamy cheddar cheese sauce and caramelized onions. Baked to golden perfection, this comforting dish is perfect as a side for family dinners and special occasions.
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 and Onions
- 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). While caramelizing the onions, measure and prepare all remaining ingredients for ease of cooking.
- Caramelize Onions: Cut the onion into 1/4-inch strings. Melt 2 tablespoons butter and olive oil in a large skillet over medium-low heat. Add sliced onions and thyme, cooking for about 30 minutes while stirring often, until onions are golden brown and caramelized. Set aside.
- Make Roux and Garlic Base: Increase heat to medium. Melt remaining 4 tablespoons butter in the skillet, add minced garlic, and cook for 1 minute while scraping browned bits. Add flour and whisk continuously for about 1 minute until raw flour smell is gone.
- Prepare Cheese Sauce: Slowly pour in milk while whisking constantly to create a smooth, thick sauce. Bring to a gentle boil then remove from heat.
- Season Sauce: Stir in mustard powder, salt, pepper, and cayenne pepper to enhance flavor.
- Add Cheese and Onions: Allow sauce to cool slightly. Reserve 1 heaping cup of cheddar cheese for topping. Gradually mix the remaining cheese into sauce until melted. Stir in cream cheese and caramelized onions until well combined.
- Slice Potatoes: As sauce cools, peel and rinse potatoes, pat dry, and slice thinly to about 1/8-inch thickness for even cooking.
- Assemble Dish: Lightly grease a 9×13-inch baking dish. Arrange half the potato slices evenly on the bottom, then layer with half the cheese sauce. Repeat with remaining potatoes and cheese sauce. Sprinkle reserved cheddar cheese over the top.
- Bake: Cover baking dish with foil and bake for 45 minutes. Remove foil and continue baking uncovered for 40 more minutes, or until potatoes are fork-tender and the top is golden and bubbly.
- Optional Broil and Serve: Optionally broil at 400°F for a few minutes to brown the top, watching carefully. Let rest for 5-10 minutes before garnishing with fresh parsley and serving.
Notes
- Ensure potatoes are sliced uniformly (1/8-inch) for even cooking and tender texture.
- Caramelizing onions low and slow brings the best flavor, but it takes about 30 minutes.
- Use a sharp orange cheddar for best color and flavor in the sauce.
- Covering the dish during the first part of baking helps the potatoes cook through without drying out.
- Letting the casserole rest after baking allows the sauce to thicken and the flavors to settle.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
