Description
This classic Cheesy Scalloped Potatoes recipe features thinly sliced Yukon Gold or Russet potatoes baked in a rich and creamy cheese sauce made with Monterey Jack and Colby Cheddar cheeses. The layers of seasoned potatoes and velvety cheese sauce create a comforting, flavorful side dish perfect for family dinners and holiday gatherings.
Ingredients
Potatoes and Seasoning
- 4 ½ cups sliced Yukon gold or Russet potatoes
- 1 - 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Cheese Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups half-and-half
- 1 cup shredded Monterey Jack cheese (divided)
- 1 cup shredded Colby Cheddar cheese (divided)
Instructions
- Prepare Potatoes: Wash the potato slices thoroughly, then dry them completely using a clean kitchen towel or paper towels. Set the dried slices aside.
- Mix Seasonings: In a large bowl, whisk together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Taste the seasoning mix and adjust salt or spices as desired. Set aside.
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C). Grease a large casserole dish with its cover to prevent sticking.
- Make Roux: In a medium pot over medium heat, melt the salted butter. Once melted, whisk in the all-purpose flour until the mixture is smooth and fully combined, cooking for about a minute to remove the raw flour taste.
- Add Dairy and Cheese: Slowly whisk in the half-and-half, then add ½ cup of shredded Monterey Jack and ½ cup of shredded Colby Cheddar cheese. Stir continuously until the cheese has melted and the sauce is smooth. Remove the pot from heat and set aside.
- Season Potatoes: Add the dried potato slices to the bowl with the seasoning mix and toss thoroughly to ensure all slices are well coated.
- Layering (Horizontal Method): Spread half of the seasoned potato slices in a single layer at the bottom of the prepared casserole dish. Pour half of the cheese sauce evenly over the potato layer, spreading it to cover all slices. Repeat with the remaining potatoes and cheese sauce, ensuring all potatoes are completely covered. Sprinkle the remaining shredded cheese evenly on top.
- Alternative Layering (Vertical Method): For a vertical layered version, place all seasoned potatoes stacked vertically on a diagonal in the dish. Note that you must double the cheese sauce and seasoning amounts for this method. Make sure all potatoes are completely coated with the sauce. Then sprinkle the cheese evenly on top.
- Bake Covered: Place the casserole dish in the preheated oven, cover it with its lid, and bake for 30 minutes.
- Bake Uncovered: Remove the cover and continue baking for an additional 30 to 50 minutes, depending on the thickness of your potato slices. Bake until the cheese is melted, bubbly, and the potatoes are tender when pierced with a fork.
- Rest and Serve: Remove the scalloped potatoes from the oven and let them cool for 10 to 15 minutes to allow the sauce to set slightly before serving.
Notes
- Ensure potato slices are completely dry before seasoning to allow the spices to stick well.
- If choosing the vertical layering method, double both the seasoning and cheese sauce amounts since there are more potatoes packed vertically.
- Lay potatoes diagonally when stacking vertically to ensure proper layering and sauce coverage.
- Baking times may vary slightly depending on potato thickness; test tenderness with a fork before removing from oven.
- Letting the dish rest after baking helps the sauce thicken and makes serving easier.
