• 2 lbs Russet Potatoes peeled and sliced in 1/8 inch rounds
  • 2 lbs Yukon Gold Potatoes peeled and sliced in 1/8 inch rounds
  • 1 medium sweet onion thinly sliced
  • 1/4 cup butter
  • 4 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup low sodium chicken broth
  • 2 cups 2% milk
  • 2 cups freshly grated sharp cheddar (reserve 1/2 cup for top)
  • 1 cup freshly grated white cheddar (reserve 1/4 cup for top)


  1. Preheat oven to 400 degrees.  Spray 9×13 inch casserole with olive oil or nonstick cooking spray.
  2. In large skillet over medium low melt butter. Add minced garlic and saute for 1 minute;  stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes whisking constantly.  Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper.  Slowly whisk in chicken broth and milk; alternating between the two.  Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar.  Simmer while you layer the potatoes.
  3. Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish.  Pour 1/2 of the cheese sauce over the potatoes.  Layer the rest of the potatoes and onions and and pour the rest of the cheese sauce over. Top with the remaining reserved cheese. Cover with foil and bake for 30 minutes.  Uncover and bake for another 30 minutes or until it is nicely browned on the top and bubbly.


  • Slice your potatoes slightly thin.  One eighth to one quarter is a good rule of thumb so they cook all the way through.
  • I like a lot of garlic in this recipe because it adds such awesome flavor. However, if you are not a huge garlic fan adjust accordingly.
  • When making your sauce, do not boil it.  A very low simmer is ideal for making this a nice creamy sauce that will hold up during baking.
  • Two percent milk is best in this recipe but I have used skim and whole with good success.
  • Finely grated cheese works best as it melts easier and it bakes up better looking on the top of the casserole.
  • Use good quality cheese and stay away from pre-shredded cheese. It contains preservatives and freshly shredded cheese packs so much more fresh flavor.
  • Cover the casserole with foil for the first thirty minutes of baking so the potatoes and sauce can get all bubbly.  Remove the foil and allow the Cheesy Scalloped Potatoes to finish baking and nicely brown.

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