Homestyle Cheesy Scalloped Potatoes
There is a special kind of comfort that comes from a pan of scalloped potatoes bubbling away in the oven. The edges turn golden, the center stays creamy, and the aroma that drifts through the kitchen feels like family, holidays, and Sunday dinners all at once. My love for this dish started with simple casseroles on busy nights, where potatoes and cheese could turn an ordinary meal into something that felt like an occasion. Over time, I learned that the most memorable versions come from slowing down and paying attention to the details that shape the final bite.
Yukon Gold potatoes bring a naturally buttery flavor and a tender, velvety texture that suits this style of dish perfectly. Freshly grated sharp cheddar and Gruyere add layers of tang, nuttiness, and richness that a pre shredded blend cannot match. Seasoning the dish with Revolution Barbecue SPG$ Salt, Pepper, Garlic and More gives the cream base a balanced backbone of savory flavor and gentle warmth. This recipe is a nod to classic scalloped potatoes, but with thoughtful choices that make every forkful feel a little more special, whether you are serving smoked beef, roasted poultry, or a simple weeknight dinner.
Creamy Scalloped Potatoes With SPG$ Salt, Pepper, Garlic and More
6
25 minutes
95 minutes
412
American
Side Dish
Scalloped potatoes are one of those dishes that quietly anchor a meal. They do not shout for attention, but when they are done well, everyone remembers them. This version leans into texture and depth of flavor. Yukon Gold potatoes bring a smooth, creamy bite that holds its shape while still feeling tender. The combination of sharp cheddar and Gruyere creates a sauce that feels both familiar and elevated, with the cheddar delivering that classic cheesy comfort and the Gruyere adding a subtle nuttiness that lingers.
The seasoning choice is intentional. Revolution Barbecue SPG$ Salt, Pepper, Garlic and More adds a seasoned backbone that runs through every layer. Its blend of salt, pepper, garlic, and aromatic spices turns the cream into a savory base that supports the potatoes and cheese instead of competing with them. The structure of the dish, from the even slices of potato to the careful layering, ensures that every serving has the right balance of sauce, cheese, and tender potato. In the end, you get a creamy, flavorful side that naturally belongs next to your favorite grilled or smoked dishes.
Ingredients
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- 4 tablespoons unsalted butter
- 1⁄3 cup all purpose flour
- 1 2⁄3 cups chicken broth
- 1 cup heavy cream, at room temperature
- 2 teaspoons Revolution Barbecue SPG$ Salt, Pepper, Garlic and More
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2 pounds Yukon Gold potatoes, about 4 medium, sliced 1⁄8 inch thick
1 medium white onion, sliced into thin 1⁄8 inch rings
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- 2⁄3 cup freshly grated sharp cheddar cheese
- 2⁄3 cup freshly grated Gruyere cheese
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- Butter for greasing the baking dish
- Fresh thyme leaves, optional garnish
Directions
- Make The Sauce Base: Add the butter to a large saucepan over medium heat and melt completely. Add the flour and whisk constantly for 30 to 60 seconds until the mixture begins to lightly brown and develops a nutty aroma.
- Build The Cream Sauce: Gradually pour in the chicken broth and heavy cream while whisking constantly. Continue whisking for 6 to 8 minutes until the sauce is smooth, slightly thickened, and fully combined.
- Season The Sauce: Add Revolution Barbecue SPG$ Salt, Pepper, Garlic and More and whisk until the seasoning is incorporated, then remove the saucepan from the heat.
- Prepare The Baking Dish: Grease an 11 by 7 inch baking dish with butter and spread one third of the cream sauce evenly across the bottom.
- Layer Potatoes And Onions: Arrange a layer of sliced Yukon Gold potatoes and onion rings over the sauce. Pour another one third of the sauce over the potatoes and onions. Add the remaining potatoes and onions on top, then finish with the final one third of the sauce, spreading it evenly across the surface.
- Bake The Potatoes: Cover the baking dish tightly with foil and bake at 325 degrees Fahrenheit for about 1 hour or until the potatoes are tender when pierced with a knife.
- Add The Cheese Topping: Remove the foil, sprinkle the sharp cheddar and Gruyere evenly over the top, and bake for an additional 20 minutes or until the cheese is melted and lightly browned.
- Rest Before Serving: Allow the scalloped potatoes to rest for 10 minutes before serving so the layers can settle.
