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Joanna Gaines Scalloped Potatoes Recipe

Joanna Gaines Scalloped Potatoes Recipe

Emma Johnson
This Joanna Gaines Scalloped Potatoes Recipe combines creamy potatoes, cheddar cheese, garlic, and rich homemade cream sauce.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine American Comfort Food
Servings 8 servings
Calories 430 kcal

Equipment

  • 9x13-inch baking dish
  • Large skillet or saucepan
  • Knife
  • Cutting board
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Cheese grater
  • Aluminum foil
  • Oven mitts
  • Mandoline slicer (optional but helpful)

Ingredients
  

  • 3 lbs russet potatoes peeled and thinly sliced
  • 3 tablespoons butter
  • 1 small yellow onion thinly sliced
  • 3 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Fresh parsley for garnish

Instructions
 

Step 1: Prepare the Potatoes

  • Preheat your oven to 375°F.
  • Peel and thinly slice the potatoes.
  • Try to keep the slices around 1/8 inch thick so they cook evenly.
  • A mandoline helps, but honestly I usually just use a knife because dragging out another kitchen gadget feels like extra work.
  • Place the sliced potatoes in a bowl of cold water while preparing everything else.
  • This helps remove excess starch.

Step 2: Cook the Onion and Garlic

  • In a large skillet, melt the butter over medium heat.
  • Add the sliced onions and cook for about 5 minutes until softened.
  • Stir occasionally so they don’t brown too much.
  • Add the minced garlic and cook for another 30 seconds.
  • The smell at this point is pretty incredible already.

Step 3: Make the Cream Sauce

  • Sprinkle the flour into the skillet.
  • Stir constantly for about 1 minute.
  • The mixture will look thick and slightly pasty.
  • Slowly pour in the milk while whisking.
  • Add the heavy cream and continue stirring until smooth.
  • Cook for 3 to 5 minutes until the sauce thickens slightly.
  • Add salt, pepper, paprika, and half the cheddar cheese.
  • Stir until melted.
  • The sauce should look creamy and smooth.

Step 4: Layer the Potatoes

  • Drain the potatoes and pat them dry lightly.
  • Arrange half the potato slices in the baking dish.
  • Pour half the sauce over the potatoes.
  • Sprinkle a little Parmesan cheese on top.
  • Repeat with the remaining potatoes and sauce.
  • Top everything with the rest of the cheddar cheese and Parmesan.
  • Don’t worry if the layers aren’t perfect.
  • Mine never are.

Step 5: Bake Covered

  • Cover the baking dish tightly with foil.
  • Bake for 50 minutes.
  • This part softens the potatoes without drying the top out.

Step 6: Bake Uncovered

  • Remove the foil carefully.
  • Bake another 25 to 30 minutes until golden brown and bubbling around the edges.
  • The top should have crispy cheesy spots.
  • If you want extra browning, broil for 2 minutes at the end.
  • But keep an eye on it because cheese can go from golden to burnt pretty fast.

Step 7: Rest Before Serving

  • Let the scalloped potatoes sit for about 10 minutes before serving.
  • This helps the sauce thicken.
  • Sprinkle fresh parsley over the top before serving.

Notes

  • Use freshly shredded cheddar for the creamiest texture.
  • Russet potatoes create the best soft layers.
  • Add a pinch of cayenne for subtle warmth.
  • Let the dish rest before slicing.
  • Place the baking dish on a sheet pan in case the sauce bubbles over.
  • I noticed leftovers taste even creamier the next day.
  • What worked better for me was slightly undercooking the onions so they finish softening in the oven.
Keyword Joanna Gaines Scalloped Potatoes Recipe