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A creamy, cheesy scalloped potatoes recipe featuring thinly sliced Yukon Gold or Russet potatoes seasoned with a homemade spice blend and baked in a rich cheese sauce made from a roux, half-and-half, and a mixture of Monterey Jack and Colby cheddar cheeses. The dish serves about 8 and is perfect as a comforting side dish.

  • Total Time: 2 hours
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 ½ cups sliced Yukon Gold or Russet potatoes, peeled and thinly sliced to 1/8 inch thickness
  • 1 to 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 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

  1. Wash and thoroughly dry the potato slices; set aside.
  2. In a large bowl, whisk together kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Adjust seasoning to taste and set aside.
  3. Preheat oven to 400°F (204°C) and grease a large casserole dish with a cover.
  4. In a medium pot over medium heat, melt the butter. Whisk in the flour until smooth and combined to form a roux.
  5. Slowly add the half-and-half to the roux while whisking continuously. Then add half a cup each of shredded Monterey Jack and Colby cheddar cheese, whisking until smooth and the cheese is melted. Remove from heat and set aside.
  6. Toss the dried potato slices in the seasoning mixture until evenly coated.
  7. For horizontal layers: layer half of the seasoned potatoes in the prepared casserole dish, pour half of the cheese sauce over the potatoes, and spread to cover evenly. Repeat the layering with the remaining potatoes and cheese sauce, ensuring each slice is fully coated. Top with the remaining shredded cheese.
  8. Cover the dish and bake at 400°F for 30 minutes. Remove the cover and bake for an additional 30 to 50 minutes, or until the cheese is melted, bubbly, and potatoes are fork-tender.
  9. Remove from oven and let rest for 10 to 15 minutes before serving.

Notes

For a stunning vertical scalloped potatoes presentation: arrange all potato slices standing upright in the dish. Double the amount of cheese sauce and seasoning for this thicker stack. Pour cheese sauce over the potatoes and sprinkle with cheese. Lay potatoes on a slight diagonal to help them soak up sauce. Ensure each slice is fully covered in sauce before baking., Use a mandoline slicer or food processor to achieve uniform 1/8 inch potato slices for even cooking., Shred cheese fresh for best melting results; pre-shredded cheese contains anti-caking agents that inhibit smooth melting., Season boldly with salt, pepper, smoked paprika, garlic powder, and onion powder for maximum flavor., Rest the dish 10 to 15 minutes after baking to let the sauce settle and maintain creaminess., To store leftovers: cool completely, cover tightly, and refrigerate for up to 5 days or freeze for up to 3 months., To reheat: bake covered in a 350°F oven for 20–30 minutes until heated through. Remove foil for last 8–10 minutes for a browned top., If slicing potatoes ahead of time, keep submerged in cold water to prevent browning and dry well before seasoning.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: 1 serving
  • Calories: 318 kcal
  • Fat: 19 g
  • Carbohydrates: 26 g
  • Protein: 12 g