Cheesy Sour Cream and Chive Scalloped Potatoes

overhead view of baked sour cream and chive scalloped potatoes

5 from 7 votes

Cheesy Sour Cream and Chive Scalloped Potatoes

My family's sour cream and chive scalloped potatoes will steal the show! The potatoes are tender, baked in an easy to make, ultra cheesy sauce made with three different cheeses. This side dish is a holiday must have.

Prep Time15

Cook Time1 45

Total Time2

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 446kcal

Author: Eden Westbrook

Ingredients

2½ pounds Yukon Gold potatoes thinly sliced (about ⅛ inch thick)
4 tablespoon butter
1 medium yellow onion small diced, about 1 cup
3 cloves garlic minced
¼ cup all purpose flour
½ cup milk any type is welcome
½ cup chicken broth or vegetable broth
1 cup sour cream full fat preferred
2 cups Gruyère cheese shredded
1 cup sharp white cheddar cheese shredded
kosher salt and pepper to taste
3 tablespoons fresh chives finely chopped
½ cup Parmesan cheese shredded
Extra chives for garnish

Instructions

Preheat your oven to 375°F (190°C).
Carefully slice the clean gold potatoes to ⅛ inch thick coins. Shingle them into your 9x13 or 8x11 baking dish.
2½ pounds Yukon Gold potatoes
Melt the butter in a large saucepan over medium heat, then add your diced onions and a hearty pinch of salt. Cook until the onions start to turn golden brown on the edges, about 7-8 minutes.
4 tablespoon butter, 1 medium yellow onion
Once the onions begin turning brown at the edges, add in your minced garlic. Stir for a minute so they don't burn, we want them to be fragrant but not brown.
3 cloves garlic
Stir in a third of the flour, whisking well before adding the next third. Whisk in the last third and ensure it's completely mixed into the butter before adding the liquids.
¼ cup all purpose flour
Slowly whisk in small amounts of the milk and broth at a time. The roux you've made will seize up and look weirdly clumpy, just keep whisking in more milk and broth until the sauce smoothes out.
½ cup milk, ½ cup chicken broth
Now mix in the sour cream until it is well incorporated into the sauce. Let the sauce simmer until it is thick enough to coat the back of a spoon.
1 cup sour cream
Turn the heat off, then begin stirring in small handfuls 1 CUP OF the gruyere and HALF A CUP of the white cheddar cheese, stirring between each new addition. You'll need the rest of the cheese to sprinkle on the top.
2 cups Gruyère cheese, 1 cup sharp white cheddar cheese
Once all the cheese is added, season with salt and pepper to taste. Stir in the chives as well.
3 tablespoons fresh chives, kosher salt and pepper
Pour the cheese sauce over the potatoes in your baking dish, then cover the top in the rest of the gruyere and cheddar, and sprinkle on all of the parmesan cheese.
1 cup sharp white cheddar cheese, ½ cup Parmesan cheese, 2 cups Gruyère cheese
Cover the top loosely in foil, then bake for 45 minutes.
Remove the foil and bake for another 45 minutes, or until the cheese on top is bubbly and golden brown.
Let your scalloped potatoes cool for at least 5 to 10 minutes before serving so it can set a bit and thicken up. Garnish with chives and enjoy hot!
Extra chives

Notes

Chef's Tips

- Let the dish rest for about 10 minutes after baking. This allows the sauce to thicken up and makes serving it so much easier.

- Shred your own cheese! Use whatever tool you like to shred it: box grater, food processor attachment, that hand crank on TikTok, etc!
- Add in some crumbled bacon, crisp pancetta, or diced ham to the sauce or sprinkled generously over the potatoes before adding to the sauce for a savory, filling addition.

Nutrition