Smoked Cheddar Scalloped Potatoes
Indulge in the ultimate comfort food with these creamy and indulgent Smoked Cheddar Scalloped Potatoes, a perfect side dish for holidays or cozy dinners. Thinly sliced russet potatoes are layered with a rich, velvety cheese sauce made from smoky cheddar, Parmesan, and a hint of garlic, paprika, and thyme for a depth of flavor that’s both bold and comforting. Baked to golden perfection, this dish is beautifully topped with a caramelized crust while remaining luxuriously creamy underneath. With savory notes infused throughout and a sprinkle of fresh parsley for brightness, these scalloped potatoes are a decadent upgrade to any meal. Easy to make and baked in a single dish, this recipe is a show-stopping addition to your table and guaranteed to impress family and guests alike.
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Recipe Information
Ingredients
- 2 lbs Russet potatoes
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Smoked cheddar cheese, shredded
- 2 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 1 tsp Dried thyme
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel and thinly slice the russet potatoes (1/8-inch thick) using a mandoline or sharp knife. Soak the slices in a bowl of cold water to remove excess starch, then drain and pat dry with a clean kitchen towel.
In a medium saucepan, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 2–3 minutes until softened and fragrant.
Whisk in the flour to make a roux, stirring constantly for 1–2 minutes until the mixture is golden and bubbling.
Gradually pour in the milk and cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 3–4 minutes until thickened.
Reduce the heat to low and stir in the smoked cheddar cheese, Parmesan cheese, dried thyme, paprika, salt, and black pepper until the cheese has fully melted. Remove from heat.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping. Pour one-third of the cheese sauce evenly over the potatoes.
Repeat with two more layers of potatoes and cheese sauce, finishing with a layer of cheese sauce on top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30–40 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dish cool for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 380 mg | 29% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
