Cheesy Scalloped Potatoes Supreme is a rich and satisfying side dish that brings a luxurious twist to a beloved classic. Tender slices of russet potatoes are layered with a creamy, cheese-laden sauce, then baked until golden and bubbling. This dish is a perfect accompaniment to roasted meats, holiday dinners, or even as a hearty vegetarian main course with a side salad.
The supreme factor in this version lies in the blend of sharp cheddar and parmesan cheeses, along with the double creaminess from both milk and heavy cream. The sauce, made from a classic roux, is enhanced with sautéed onions and garlic for an aromatic base. As it bakes, the cheese sauce thickens around the potatoes, turning into a luscious blanket that melts beautifully into every layer.
Unlike boxed versions or shortcuts with condensed soups, this recipe celebrates from-scratch cooking, delivering a depth of flavor and texture that’s worth every step. The potatoes bake into fork-tender slices that still hold their shape, making each layer distinct and satisfying. The crispy, golden top—thanks to the final layer of parmesan—is irresistibly savory and provides a beautiful contrast to the creamy interior.
Ideal for special gatherings or as a comforting family dinner, Cheesy Scalloped Potatoes Supreme is a true crowd-pleaser. Its make-ahead capability also makes it convenient for hosting—simply prepare and refrigerate, then bake when needed.
Servings: 6
Ready in: 1 hour 15 minutes
Ingredients :
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions :
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a medium saucepan over medium heat, melt the butter. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for an additional minute.
- Sprinkle in the flour and whisk constantly for 1–2 minutes to form a roux.
- Gradually pour in the milk and cream, whisking steadily until the mixture is smooth.
- Continue cooking the sauce until it thickens, about 4–5 minutes. Stir in the cheddar cheese, salt, pepper, and half of the parmesan cheese. Mix until fully melted and smooth.
- Arrange half of the potato slices in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes.
- Repeat with the remaining potato slices and pour over the rest of the sauce.
- Sprinkle the remaining parmesan cheese over the top. Cover the dish with foil and bake for 45 minutes.
- Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and bubbling.
- Let the dish rest for 10 minutes before serving. Garnish with chopped parsley for a fresh finish.
Variations :
- Three-Cheese Blend: Use a mix of sharp cheddar, gruyère, and fontina for a gourmet cheese combination.
- Bacon Boost: Add cooked, crumbled bacon between the layers for a smoky twist.
- Herbaceous Touch: Stir fresh thyme or rosemary into the cheese sauce for added depth.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños to the sauce for subtle heat.
Tips :
- Slice potatoes evenly using a mandoline for consistent cooking.
- Don’t skip the resting time—it allows the sauce to set and the layers to hold together better.
- For extra crispiness, broil the dish for 2–3 minutes at the end of baking.
- Can be made a day ahead: assemble the dish, cover, and refrigerate before baking.
