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Cheesy Scalloped Potatoes

Ultimate Cheesy Scalloped Potatoes - Comforting, Creamy, and Crowd-Pleasing

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled (optional) and sliced 1/8-inch thick
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère or Swiss cheese
  • 1/2 cup finely grated Parmesan cheese
  • Nonstick cooking spray or extra butter for greasing

Instructions
 

  • Prep the oven and pan: Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
  • Slice the potatoes: Use a mandoline or a sharp knife to slice the potatoes 1/8-inch thick. Keep slices in a bowl of cold water while you work to prevent browning. Drain and pat dry before layering.
  • Sauté the aromatics: In a medium pot, heat butter and olive oil over medium heat. Add onion and cook until soft and translucent, about 5–7 minutes. Stir in garlic and cook 30 seconds.
  • Make the sauce: Sprinkle in the flour and cook, stirring, for 1 minute. Slowly whisk in the milk, then the cream, until smooth. Add Dijon, salt, pepper, paprika, and thyme. Simmer 3–5 minutes, whisking, until slightly thickened.
  • Add some cheese to the sauce: Off the heat, whisk in 1 cup cheddar and 1/2 cup Gruyère until melted. Taste and adjust seasoning. The sauce should be well-salted since it flavors the potatoes.
  • Layer the dish: Arrange half the potatoes in the dish, slightly overlapping. Pour over half the sauce. Sprinkle with 1/2 cup cheddar, 1/4 cup Gruyère, and 2 tablespoons Parmesan. Repeat with remaining potatoes, sauce, and cheeses, reserving a little Parmesan for the top.
  • Cover and bake: Cover tightly with foil and bake 40 minutes. This steams the potatoes so they become tender without the top over-browning.
  • Uncover and finish: Remove foil and bake another 20–30 minutes, until the top is deeply golden and the potatoes are easily pierced with a knife.
  • Rest before serving: Let the dish rest 15 minutes. This allows the sauce to set and makes neat slices easier.
  • Garnish (optional): Sprinkle with extra thyme or chopped chives for a fresh pop of color.