Cheesy Scalloped Potatoes

Your new favorite side dish - cheesy scalloped potatoes! Layers of thinly sliced potatoes baked with the cheesiest sauce. Each bite is filled with flavor from two types of cheese and fresh sage & rosemary!

Course Side Dish

Cuisine American

Keyword cheesy scalloped potatoes, homemade scalloped potatoes

Freezer Friendly Yes

Prep Time 25

Cook Time 1 30

Cooling Time 15

Total Time 2 10

Servings

Calories 387kcal

Ingredients

3 lbs potatoes, I prefer Yukon gold, but you can also use russet.
1/4 cup butter
1 large onion, diced small
4 garlic cloves, minced
1 1/2 to 2 teaspoons chopped fresh rosemary, or 1 teaspoon of dried rosemary
1 1/2 to 2 teaspoons chopped fresh sage, or 1 teaspoon of dried sage
1/4 cup all-purpose flour, or white whole wheat pastry flour works
1 cup milk
1 1/2 cups chicken broth
1/4 teaspoon (each) salt & black pepper
1 1/2 cups sharp cheddar cheese, shredded (divided)
1 1/2 cups Gruyere cheese, shredded
salt & black pepper to taste

Instructions

Preheat oven to 350F.
Saute onions & garlic: in a medium-sized sauce pot, saute diced onions with 1/4 cup of butter and a pinch of salt. Cook for about 3-4 minutes, then add the minced garlic and chopped herbs and saute for an additional minute.
Add flour and liquid: in the same pot, add 1/4 cup of flour. Stir constantly with aromatics and cook for 1-2 minutes. Slowly add the milk and chicken broth while constantly whisking the ingredients. Then stir in 3/4 cup of cheddar cheese and 1/4 teaspoon each of salt and black pepper.
Let the sauce thicken: Cook the sauce on a gentle simmer for 2-3 minutes, whisking often. The sauce should thicken as it cooks.
Slice potatoes: Use a mandoline slicer to carefully slice the potatoes into 1/8-inch thick pieces. You can also do this with a chef's knife, just be mindful the cuts are even and thin enough, not too thick.
Layer dish: Lightly grease a 9x13 baking dish and layer the bottom with potato slices. Sprinkle a small pinch of salt & black pepper onto them. Then spread 1/3 of the sauce over the first layer of potatoes, and sprinkle cheddar & gruyere cheese over top. Repeat layers until finished (be sure to season each layer with only a pinch of salt & black pepper), and sprinkle the top with a final layer of cheese.
Bake: Cover the dish with foil and bake for 60 minutes, then uncover and bake for an additional 30 minutes. Remove from oven when the cheese is browned and bubbling, and the potatoes are tender. Let the dish cool for 10 minutes for the ingredients to thicken, then serve!

Video

Notes

Make it ahead of time - If you would like to make this dish ahead of time, you can partially bake it first for 60 minutes. Remove, and let cool completely before covering and refrigerating. Store overnight, and reheat for the remainder of the cooking time as the recipe instructs.

Speed up the recipe - we have also tested this recipe with boiled slices of potatoes to speed up the baking process. Simply boil the slices of potatoes in a pot of water for 3-4 minutes, drain and let cool before layering them into the dish. The potatoes should be tender and cooked by 50-60 minutes - be sure to bake uncovered for the last 20 minutes to brown the top.

Nutrition