Cheesy Scalloped Potatoes

These Cheesy Scalloped Potatoes are the ultimate comfort food. Layered with thinly sliced potatoes and smothered in a rich, creamy cheese sauce, this dish is perfect for any family dinner or special occasion. Whether you’re hosting a holiday feast or just looking for a cozy side dish, this recipe is sure to impress and satisfy everyone around the table.

Whenever I make these Cheesy Scalloped Potatoes, they’re always a hit with my family. The creamy layers of cheese and tender potatoes are something we all look forward to, especially during family gatherings. My husband, in particular, can’t resist going back for seconds (and sometimes thirds!). This dish has become one of our go-to comfort foods, bringing warmth and deliciousness to our dinner table. It’s more than just a side dish—it’s a family favorite that’s requested time and time again!

Why You’ll Love Cheesy Scalloped Potatoes

•Rich and Creamy: The velvety cheese sauce coats every slice of potato for that ultimate melt-in-your-mouth experience.

•Perfect for Any Occasion: This dish works as a hearty side for family dinners, holiday gatherings, or even potlucks.

•Customizable: You can switch up the cheeses or add extras like ham or bacon for even more flavor.

•Comfort Food Classic: It’s a timeless recipe that brings warmth and nostalgia with every bite.

Ingredients Notes for Cheesy Scalloped Potatoes

•Potatoes: Russet or Yukon Gold potatoes work best for this recipe because of their starchy, tender texture.

•Cheese: Sharp cheddar gives that perfect balance of rich flavor, but feel free to mix in gruyere, mozzarella, or even parmesan for extra depth.

•Cream & Milk: A combination of heavy cream and milk creates a perfectly creamy sauce without being too heavy.

•Butter & Flour: These form the base of the roux, which thickens the cheese sauce to perfection.

•Garlic & Onion: These aromatics add a subtle but wonderful depth of flavor.

Recipe Steps for Cheesy Scalloped Potatoes

Step 1: Prepare the Potatoes

1.Preheat your oven to 375°F (190°C). Peel and thinly slice 4 large russet or Yukon Gold potatoes (about ⅛ inch thick).

Step 2: Make the Cheese Sauce

2.In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 1 small diced onion and sauté until soft and fragrant, about 3 minutes.

3.Stir in 2 cloves of minced garlic and cook for 1 more minute.

4.Add 3 tablespoons of all-purpose flour to the butter and onion mixture, stirring constantly to make a roux. Cook for 1-2 minutes until the mixture is bubbly and slightly golden.

5.Gradually whisk in 1 cup of heavy cream and 1 cup of milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.

6.Remove from heat and stir in 2 cups of shredded sharp cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Step 3: Layer the Potatoes

7.Lightly grease a 9×13-inch baking dish. Arrange half of the sliced potatoes in the bottom of the dish.

8.Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce.

Step 4: Bake

9.Cover the dish with aluminum foil and bake for 45 minutes.

10.Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.

Step 5: Serve

11.Let the dish cool for about 10 minutes before serving, allowing the sauce to set slightly.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3-4 days.

•Freezer: You can freeze baked scalloped potatoes in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Variations & Substitutions

•Add Protein: Stir in cooked bacon, ham, or even shredded chicken for a heartier dish.

•Different Cheeses: Mix in cheeses like Gruyere, Parmesan, or Gouda to elevate the flavor.

•Herbs: Add fresh thyme, rosemary, or parsley for an extra layer of flavor.

•Gluten-Free: Use gluten-free flour or cornstarch as a substitute for the roux.

Cheesy Scalloped Potatoes

Thinly sliced potatoes layered in a rich, creamy cheese sauce, then baked until golden and bubbly for a comforting, savory side dish!

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Ingredients

 

• ▢ 2 lbs potatoes such as Yukon Gold or Russet, peeled and thinly sliced
• ▢ 2 cups shredded sharp cheddar cheese
• ▢ 1 cup grated Parmesan cheese
• ▢ 1/2 cup onion finely chopped
• ▢ 3 cups heavy cream or milk
• ▢ 1/4 cup unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon black pepper
• ▢ Fresh parsley chopped (for garnish, optional)

Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar-sized casserole dish.
• Prepare the Cream Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly. Gradually whisk in the heavy cream, garlic powder, salt, and black pepper. Continue to cook until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
• Layer the Potatoes: Arrange half of the sliced potatoes in the prepared baking dish. Sprinkle half of the chopped onion over the potatoes, followed by half of the cheese sauce. Repeat with the remaining potatoes, onions, and cheese sauce.
• Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
• Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
• Cool and Serve: Allow the cheesy scalloped potatoes to cool for a few minutes before serving. Garnish with fresh parsley if desired.