Instructions:
Preheat the Oven and Prepare the Pan:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
Layer the Potatoes and Onions:
Arrange a layer of half of the thinly sliced potatoes at the bottom of the prepared baking dish. Overlap them slightly for even coverage. If you’re using onions, sprinkle half of them over the potatoes.
Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Add the salt, pepper, garlic powder, and paprika. Continue to cook and stir until the sauce has thickened, about 5-7 minutes.
Remove the sauce from heat and stir in 1 1/2 cups of the shredded cheese until smooth.
Assemble:
Pour half of the cheese sauce over the first layer of potatoes and onions. Spread it evenly.
Layer the remaining potatoes (and onions, if using) on top. Pour the remaining cheese sauce over this layer, ensuring the potatoes are completely covered.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for about 1 hour.
Remove the foil, sprinkle the top with the remaining 1/2 cup of shredded cheese and the grated Parmesan cheese. Bake uncovered for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are tender.
Rest and Serve:
Let the dish stand for about 10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
Enjoy your cheesy scalloped potatoes as a delicious side to meats, poultry, or as part of a vegetarian feast. They’re perfect for holiday dinners, potlucks, or any day you crave something warm and comforting.
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