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Creamy Scalloped Potatoes with Cheddar and Parmesan Recipe

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3.9 from 85 reviews

This creamy, cheesy scalloped potatoes recipe features tender Yukon gold potatoes baked in a rich sauce made from sautéed onions, garlic, chicken broth, milk, and a blend of Colby Jack and Parmesan cheeses. Perfectly layered and baked until golden and bubbly, it’s a comforting side dish ideal for family dinners or holiday gatherings.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Potatoes

  • 4 lbs Yukon gold potatoes (sliced into ⅛ inch thick rounds)

Sauce

  • 2 cups low sodium chicken broth
  • 2 cups milk (2% recommended)
  • 1½ cups yellow onion (diced)
  • 3 tbsp unsalted butter
  • 3 cloves garlic (minced)
  • ¼ cup all-purpose flour
  • ½ tsp paprika
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • ½ tsp salt
  • 1 tsp ground black pepper

Cheese

  • 2 cups Colby Jack cheese (finely grated)
  • ½ cup Parmesan cheese (finely grated)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) and place the oven rack in the middle position. Grease a 9 x 13-inch baking dish with cooking spray and set it aside for later use.
  2. Sauté Garlic and Onion: In a large skillet over medium-high heat, melt the unsalted butter. Add the diced yellow onion and sauté until soft and translucent, about 4-5 minutes. Then add the minced garlic and cook for an additional minute, stirring continuously to prevent burning.
  3. Make the Sauce: Reduce the heat to medium and sprinkle in the all-purpose flour. Stir constantly to combine the flour with the butter, onion, and garlic mixture, cooking for about 1-2 minutes until it forms a roux and is no longer raw tasting. Slowly pour in the chicken broth while whisking to avoid lumps, then add the milk. Stir in the paprika, dried parsley, dried thyme, salt, and black pepper. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly. Remove from heat and set aside.
  4. Layer Potatoes: Divide the sliced potatoes into two equal portions. Arrange one portion evenly in the prepared baking dish, overlapping the slices about three-quarters of their width. Pour half of the prepared sauce over the bottom layer of potatoes. Sprinkle 1 cup of grated Colby Jack cheese and ¼ cup grated Parmesan cheese evenly over the sauce. Repeat to create a second layer with the remaining potatoes, sauce, and cheeses.
  5. Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 25 minutes or until the potatoes are tender and the sauce is bubbling and golden on top.
  6. Serve: Once cooked, remove the scalloped potatoes from the oven and garnish with freshly chopped parsley if desired. Serve warm as a delicious side dish.

Notes

  • Use Yukon gold potatoes for the best creamy texture and flavor. Russet potatoes can become too mealy.
  • Slicing potatoes uniformly about ⅛ inch thick ensures even cooking.
  • For a richer sauce, substitute whole milk or add a splash of heavy cream.
  • Covering with foil during the first portion of baking prevents the top from browning too quickly and keeps moisture in.
  • Allow the dish to cool for a few minutes before serving to help the sauce thicken further.
  • To make this dish vegetarian, substitute vegetable broth for chicken broth.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-scalloped-potatoes-with-cheddar-and-parmesan-recipe/