Ingredients
2 1/2 lbs russet or Yukon Gold potatoes, peeled and thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 1/2 cups whole milk (or half-and-half for extra richness)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Gruyère (or more cheddar)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika (optional, for warmth)
Fresh thyme or parsley, optional garnish
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk until smooth and thickened, 3–5 minutes.
Add cheese & seasoning: Stir in cheddar, Gruyère, salt, pepper, garlic powder, and paprika until melted and smooth.
Layer: Arrange half the potatoes in the baking dish. Pour over half the cheese sauce. Repeat layers.
Bake: Cover with foil and bake 40 minutes. Remove foil and bake 20 more minutes, until potatoes are tender and top is golden.
Rest: Let stand 10 minutes before serving. Garnish if desired.
Notes
Cooking Tips
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Slice evenly: Use a mandoline for uniform potato slices so they cook evenly.
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Sauce too thick? Whisk in a splash of warm milk to loosen it before layering.
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Extra golden top: Broil for 2–3 minutes at the end—watch closely.
Variations
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Loaded Scalloped Potatoes: Add cooked bacon bits and sliced green onions between layers.
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Garlic Parmesan: Swap Gruyère for Parmesan and add 2 cloves minced garlic to the sauce.
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Herb Lovers: Layer in fresh thyme or rosemary for a fragrant twist.
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Lighter Version: Use 2% milk and reduce cheese by ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g