Save to Pinterest Ultra creamy, Southern-style scalloped potatoes layered with rich cheddar cheese and a velvety sauce—perfect as a comforting side for any occasion.
This Southern-style scalloped potato recipe has been my go-to comfort side for family gatherings and holiday dinners.
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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
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Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Sauté Aromatics:
- 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.
- Make Roux:
- Stir in flour; cook, stirring constantly, for 1 to 2 minutes until lightly golden.
- Add Dairy:
- Gradually whisk in milk and cream. Continue whisking until smooth and slightly thickened, about 5 minutes.
- Add Cheese & Seasonings:
- 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.
- Layer Potatoes & Sauce:
- 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.
- Add Topping:
- Sprinkle remaining 1 cup cheddar cheese evenly on top.
- Bake:
- Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 25 to 30 minutes, or until the top is golden brown and potatoes are tender when pierced with a knife.
- Rest & Garnish:
- Let rest for 10 to 15 minutes before serving. Garnish with chives or parsley.
Save to Pinterest This dish always brings smiles when served at family dinners, making every meal feel special and cozy.
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Required Tools
9x13-inch (23x33 cm) baking dish, large saucepan, whisk, sharp knife or mandoline, cutting board, aluminum foil
Allergen Information
Contains milk, cheese, butter, and gluten (flour). Not suitable for dairy or gluten-free diets. Always check cheese and cream labels for hidden additives or allergens.
Nutritional Information
Calories: 390, Total Fat: 23 g, Carbohydrates: 34 g, Protein: 13 g per serving
Save to Pinterest 
Serve warm for best taste and texture, and enjoy the comforting richness that makes this recipe a family favorite.
Recipe FAQs
- → What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal for their texture and ability to hold layers well without falling apart.
- → Can I use different cheeses?
Yes, Gruyère or Monterey Jack can be used instead of cheddar for varied flavor profiles.
- → How do I make the sauce creamy and smooth?
Sautéing onions and garlic with butter, then whisking in flour before gradually adding milk and cream ensures a velvety, thickened sauce.
- → Why soak Russet potatoes before layering?
Soaking Russets removes excess starch, preventing the layers from becoming gummy and maintaining a tender texture.
- → How can I add extra flavor?
Adding a layer of cooked, crumbled bacon between potato layers enhances smoky depth and richness.
