Description
Creamy cheesy scalloped potatoes bring layered comfort from French culinary traditions. Russet potatoes, sharp cheddar, and heavy cream combine for a rich side dish you’ll savor with every delicious bite.
Ingredients
Scale
- 2.5 lbs (1.13 kg) Yukon Gold potatoes (peeled and thinly sliced to 1/8-inch thickness)
- 3 1/2 cups shredded sharp orange cheddar cheese
- 3 cups whole milk
- 6 tbsps unsalted butter
- 4 tbsps all-purpose flour
- 1 large yellow onion (thinly sliced)
- 2 tbsps cream cheese (softened)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/2 tsp dried thyme
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 pinch cayenne pepper
Instructions
- Preheat the oven to 350°F (175°C), ensuring optimal temperature for baking the potato casserole.
- Caramelize onions in a skillet with butter and olive oil over medium-low heat, stirring occasionally until deeply golden brown, approximately 30 minutes. Remove and set aside.
- In the same skillet, melt additional butter and sauté minced garlic for 1 minute. Whisk in flour, cooking until the raw flour scent disappears.
- Gradually pour milk into the roux, whisking continuously to create a smooth base. Bring to a gentle boil, then remove from heat.
- Season the sauce with mustard powder, salt, black pepper, and cayenne pepper, mixing thoroughly.
- Melt most of the cheddar cheese into the sauce, stirring until smooth. Incorporate cream cheese to create a velvety texture, then fold in caramelized onions.
- Peel and slice Yukon Gold potatoes into thin, uniform 1/8-inch rounds using a sharp knife or mandoline.
- Grease a 9 x 13-inch baking dish. Layer half the potato slices, cover with half the cheese sauce. Repeat layers, topping with reserved cheese.
- Cover with foil and bake for 45 minutes. Remove foil and continue baking for 40 minutes until potatoes are tender and top is golden brown.
- Optional: Broil at 400°F for 2-3 minutes to achieve a crispy, deeply bronzed surface. Watch carefully to prevent burning.
- Let the casserole rest 5-10 minutes before serving to allow sauce to set. Garnish with fresh parsley if desired.
Notes
- Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
- Use a mandoline slicer for precise, thin potato slices that cook evenly and create a beautiful layered appearance.
- Select high-moisture Yukon Gold potatoes for creamy, tender results that hold their shape during baking.
- Experiment with cheese variations like gruyère or gouda to add depth and complexity to the classic cheddar flavor profile.
- Reduce baking time by 10-15 minutes if using pre-cooked or parboiled potatoes for a quicker preparation.
- Make it vegetarian by substituting vegetable broth for milk and using plant-based cheese alternatives.
- Prevent sauce separation by adding cheese off direct heat and stirring gently until smooth and fully incorporated.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 492 kcal
- Sugar: 5 g
- Sodium: 309 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.4 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 74 mg