top of page

Cheesy Scalloped Potatoes


  • 1 1/4 lbs red potatoes, washed, but not peeled

  • 1 1/4 lbs Yukon gold potatoes, washed, but not peeled

  • 1 onion, sliced thinly

  • 3 Tbsp butter

  • 3 Tbsp all purpose flour

  • 2 cloves garlic, minced

  • 1 tsp dry mustard

  • 1/4 tsp dried thyme

  • 1/4 tsp paprika

  • salt and pepper, to taste

  • 2 cups whole milk

  • 1 cup cheddar cheese shredded

  • 1/2 cup gruyere cheese shredded

  • 1/4 cup Parmesan cheese grated

  • fresh chives, for garnish

  • fresh parsley, for garnish

  • additional 1/4 cup cheddar cheese, shredded

  • additional 1/4 cup gruyere cheese, shredded

  • additional 2 Tbsp Parmesan cheese, grated


  • Preheat oven to 400 degrees F.  Butter a 2 quart casserole dish and set aside.  

  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.  

  • Add butter to medium saucepan, and heat over MED heat.  When butter is melted, add garlic and saute for 1 minute, until fragrant.  Add flour, whisk, and cook 1 minute.  Slowly add milk, whisking continuously, until no lumps remain.  Whisk over MED heat until mixture is thick and coats the back of a spoon.

  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.

  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute.  Repeat with remaining potatoes, onions, and cheese sauce.

  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan.  Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down).  Place casserole on a baking sheet and bake for 60 minutes.

  • Remove foil and bake uncovered an additional 25-30 minutes.  Potatoes should be tender and cheese melted.  Broil on HIGH for a minute or two for extra browning and crispiness.

  • Sprinkle top with chives and parsley and serve.

69 views0 comments

Recent Posts

See All


bottom of page