Cheesy scalloped potatoes are a warm and comforting dish that everyone loves! Layers of tender potatoes are baked in a creamy cheese sauce that gets bubbly and golden.
Whenever I make these, my family can’t wait to dig in! I like to serve them with a side salad. Just remember, it’s hard to eat just one serving of these cheesy bites! 🧀🥔
Key Ingredients & Substitutions
Potatoes: Use russet potatoes for their fluffy texture. If you prefer, Yukon Gold potatoes work great too, giving a creamier consistency. Just remember, the thinner you slice them, the quicker they’ll cook!
Cheese: Sharp cheddar is my go-to for great flavor. If you’re looking for a milder taste, try using Monterey Jack or Colby cheese. For a twist, mix in some Gruyère for a richer taste!
Milk and Cream: Whole milk and heavy cream make this dish super creamy. If you’re watching calories, you can use reduced-fat milk with cream or plain yogurt, but the richness won’t be quite the same.
Spices: Beyond garlic and onion powder, feel free to add a pinch of paprika or nutmeg for a hint of warmth. Fresh herbs like rosemary or thyme can elevate the flavor even more!
How Do You Make Sure Your Cheese Sauce is Perfectly Smooth?
Creating a smooth cheese sauce can be tricky, but with a few tips, you’ll nail it! Start by making a good roux, as this thickens the sauce. Whisk constantly when adding the milk and cream to avoid lumps.
- Once thickened, remove it from heat before stirring in cheese; this prevents the cheese from getting grainy.
- Hold back some cheese to sprinkle on top for a lovely golden finish!
Patience is key! Allow your scalloped potatoes to bake fully and rest after cooking for a thick, creamy result that everyone will love.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
- 4 cups thinly sliced potatoes (about 4 large russet potatoes)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: 1/2 teaspoon dried thyme or rosemary
How Much Time Will You Need?
This recipe takes you about 15 minutes for preparation and approximately 1 hour for baking. In total, you’ll need about 1 hour and 15 minutes to enjoy these cheesy scalloped potatoes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your potatoes bake evenly. Grease a 9×13-inch baking dish with butter or non-stick spray to keep everything from sticking!
2. Prepare the Potatoes:
Next, peel and thinly slice the potatoes—aim for about 1/8-inch thick slices. A mandoline works wonders here for evenly sized slices! Once sliced, set them aside.
3. Make the Cheese Sauce:
In a medium saucepan, melt the unsalted butter over medium heat. Once it’s melted, whisk in the flour to create a roux. Cook for about 1-2 minutes until it’s bubbly and smooth.
4. Add Milk and Cream:
Now, slowly whisk in the whole milk and heavy cream, stirring constantly to keep it lump-free. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon—this usually takes about 5-7 minutes.
5. Stir in the Cheese:
Reduce the heat to low and add in 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is melted and the sauce is beautifully smooth, then remove it from the heat.
6. Layer the Potatoes:
Now it’s time to layer! Start by arranging a layer of potato slices evenly in the bottom of the greased baking dish. Pour a portion of the cheese sauce over the potatoes, spreading it neatly. Repeat this process, layering more potatoes and sauce until all are used, finishing with the cheese sauce on top.
7. Add Extra Cheese:
For an extra cheesy finish, sprinkle the remaining 1/2 cup of cheddar cheese over the top layer of sauce.
8. Bake:
Cover the dish with aluminum foil and bake for 45 minutes. After that, remove the foil and bake for an additional 20-25 minutes until the top is golden brown and bubbly, and the potatoes are tender when checked with a fork.
9. Rest and Garnish:
Once finished baking, let the dish rest for 5-10 minutes. This helps the sauce thicken a bit more. Before serving, garnish with chopped fresh parsley for a lovely touch!
10. Serve:
Enjoy your warm, cheesy scalloped potatoes as a delicious side dish! Everyone will be asking for seconds!
These creamy potatoes with a golden top are a sure hit for any gathering or cozy dinner!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are the best for a fluffy texture, you can also use Yukon Gold potatoes for a creamier dish. Just make sure they are sliced thinly for even cooking.
How Can I Make This Recipe Ahead of Time?
You can prepare the dish up to the point of baking! Assemble the layers, cover the dish tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
What Should I Do if My Cheese Sauce Is Lumpy?
If your cheese sauce ends up lumpy, try whisking it vigorously over low heat. If that doesn’t help, you can blend it until smooth using an immersion blender or transfer it to a regular blender and pulse until creamy.
How Do I Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through. You can also use a microwave, but they may lose some creaminess.
