Description
A deliciously creamy and cheesy dish made with layers of tender Yukon Gold potatoes, perfect for family gatherings or a cozy weeknight dinner.
Ingredients
- 2 lbs Yukon Gold potatoes (thinly sliced)
- 1 cup mozzarella cheese (grated)
- 3/4 cup cheddar cheese (grated)
- 1 cup cream
- 1.5 cups whole milk
- 2 tablespoons butter (melted)
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- Fresh parsley or dill (for garnish, chopped)
Instructions
- Prep the Potatoes: Peel and slice the Yukon Gold potatoes about 1/8 inch thick. Soak the slices in cold water for 15-20 minutes to remove excess starch. Drain and pat them dry.
- Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour for about 1-2 minutes to create a roux. Slowly add the milk, stirring continuously until smooth.
- Add Cream and Season: Stir in the cream, onion powder, garlic powder, salt, and pepper. Continue stirring until the sauce thickens and becomes creamy.
- Layer the Dish: Grease a 9×13 inch baking dish. Start with half of the sliced potatoes, adding a layer of 1/3 of the mozzarella and cheddar. Pour 1/3 of the cheese sauce over this layer. Repeat with the remaining potatoes, cheese, and sauce. Finish with a final layer of potatoes and top with the remaining sauce and cheeses.
- Bake: Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20-30 minutes until golden brown and bubbly.
- Rest and Serve: Allow the scalloped potatoes to sit for 10-15 minutes before serving.
Notes
Slice potatoes evenly for consistent cooking. Experiment with different cheeses for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American