Southern Living Cheesy Scalloped Potatoes
Dive into ultimate comfort food perfection with Southern Living Cheesy Scalloped Potatoes, a rich and indulgent recipe that beautifully pairs creamy layers of tender Russet potatoes with a luscious two-cheese blend of sharp cheddar and Gruyère. Infused with the warm flavors of garlic, smoked paprika, and fresh thyme, this decadent side dish is baked to golden-bubbly perfection in a velvety homemade sauce of whole milk and heavy cream. Perfect for holidays, potlucks, or anytime you’re craving southern-style comfort food, this recipe promises to elevate any meal. Garnished with fresh parsley and baked until irresistibly crisp on top, these cheesy scalloped potatoes are as impressive as they are easy to prepare.
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Recipe Information
Ingredients
- 2.5 pounds Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Gruyere cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Smoked paprika
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife. Place the sliced potatoes in a bowl of cold water to prevent browning, then pat them dry with paper towels before use.
In a medium-sized saucepan, melt butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux. Slowly whisk in the milk and heavy cream until smooth.
Bring the sauce to a gentle simmer, stirring frequently, until thickened. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the shredded cheddar cheese and Gruyere cheese. Mix until melted and smooth. Season the cheese sauce with salt, black pepper, smoked paprika, and fresh thyme.
Layer one-third of the sliced potatoes evenly in the prepared baking dish. Cover the potatoes with one-third of the cheese sauce. Repeat this process two more times, ending with the cheese sauce on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the potatoes are fork-tender, the cheese is bubbly, and the top is golden brown.
Allow the scalloped potatoes to cool for 10 minutes before garnishing with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
4031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.5 g | 324% | |
| Saturated Fat | 153.5 g | 768% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 5046 mg | 219% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 37.2 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3505 mg | 270% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7266 mg | 155% | |
*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.
