Indulge in the creamy goodness of Cheesy Scalloped Potatoes, a delectable side dish that’s quick to whip up (in about an hours time) made with fresh ingredients, perfect for elevating any meal.
There’s something magical about the creamy goodness and rich flavors of Cheesy Scalloped Potatoes. I grew up in a house that did not eat any form of cheesy potatoes. I was not introduced to au gratin or scalloped potatoes until I was an adult and cooking on my own. I started with the box variety (which I will admit I still love to this day) and then worked my way up to making homemade scalloped potatoes. When I have the time, I’ll make the scalloped potatoes from scratch. When I’m in a pinch I’ll make the boxed version.
This classic side dish, a staple at family gatherings and holiday feasts, never fails to steal the spotlight on any table. Imagine thinly sliced potatoes nestled between layers of velvety cheese sauce, baked to golden perfection. It’s a dish that marries simplicity and indulgence, making it a favorite for both seasoned home cooks and kitchen novices alike.
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Why this Recipe Works
Quick and Easy: With simple steps and readily available ingredients, you can have these Cheesy Scalloped Potatoes ready to serve in under an hour, saving you time without compromising on flavor.
Versatile Side Dish: Whether accompanying a hearty roast, grilled chicken, or serving as a vegetarian main course, these potatoes add a touch of elegance and irresistible cheesiness to any meal.
Crowd-Pleaser: My scalloped potatoes are loved by both adults and kids alike, and because of that this dish never fails to impress. Its creamy texture and cheesy goodness will have everyone reaching for seconds!
Ingredients
- Potatoes – I like to use russet potatoes. I always peel them as I don’t like how stringy they become when they are not peeled.
- Butter – Butter is needed for the onions and also to make the roux for the cheese sauce.
- Seasonings – I like to use a mix of garlic powder, salt, dried chives, parsley, and black pepper.
- Flour – A little flour is needed to make the roux for the cheese sauce.
- Heavy Cream – I like to use more heavy cream than traditional milk to give the potatoes an extra level of creaminess.
- Milk – A little milk will help thin out the heavy cream and cheese sauce.
- Cheese – I like to use a sharp white cheddar; however, any form of cheddar cheese will work. Remember, if you use sharp cheddar the potatoes will have a little bite to them.
Directions
First, Melt 2 tablespoons of butter in a skillet and add the diced onions. Begin cooking on low heat for 15 minutes with a lid on the skillet. Make sure to stir every few minutes. Onions should be translucent and start to become caramelized with a light brown color.
While the onions caramelize you need to preheat the oven to 400 degree Fahrenheit.
In the same skillet, melt the additional butter over medium heat. Then sprinkle on the flour and mix until a thick paste forms, stirring for about 1 minute. Then reduce the heat to low.
Sprinkle the dried chives, parsley, garlic, salt, and pepper into the flour roux. Then begin to whisk in the milk. Make sure to whisk the milk slowly into the roux until it’s combined. Once all the milk is whisked in add in the heavy cream. Whisk until smooth and then remove off the heat.
Shred the white cheddar cheese using a cheese grater. Mix in 8 ounces of the cheese into the cream sauce and set to the side.
Peel the russet Idaho potatoes, and slice into ⅛ inch pieces.
Spray a large 9 x 13 baking dish with non-stick cooking spray. Pour a little bit of the sauce on the bottom of the baking dish. Then, layer half the potatoes in baking dish, pour half the sauce over the potatoes.
Then repeat this step with the remaining potatoes and remainder of the cheese sauce. Make sure to smooth all the sauce over the top of the potatoes so they are completely covered. Top with the remaining 4 ounces of shredded cheese.
Cover the baking dish with aluminum foil and bake for 45 minutes. During the last 5 minutes of baking remove the foil so the cheese can get golden in color.
Carefully remove from the oven, let rest for 10 minutes and serve.
FAQs
Yes, you can prepare the potato casserole dish ahead of time, because potatoes turn brown you will need to cook the potatoes first, let them cool and then place in the refrigerate. Once your ready to cook you’ll reheat it in the oven before serving for a stress-free meal prep option.
Russet or Yukon Gold potatoes work best for this recipe due to their creamy texture when cooked.
Yes, you can experiment with your favorite cheeses like a mix of cheddar, gruyere, provolone, and even a touch of mozzarella to customize the flavor profile according to your preference.
You can opt for low-fat cheese and substitute part of the heavy cream with chicken or vegetable broth for a lighter version. Just know if you remove the heavy cream and substitute for broth the potatoes will not be as creamy.
While it’s best enjoyed fresh, you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipe Tips and Tricks
- Thin Slices – If you don’t have a mandolin, pull out your knife skills! As long as your knife is sharp you should be able to make precise, even cuts.
- Even Cuts – Even cuts are the key to the potatoes cooking evenly and all being done at the same exact time.
- Layering Technique – To ensure even distribution of cheese sauce, layer the potatoes and cheese mixture alternately. This guarantees that every slice is infused with the cheesy sauce.
- Fresh Herbs – Elevate the flavor profile by adding fresh herbs like thyme or rosemary to the cheese sauce. The aromatic infusion complements the potatoes beautifully.
- Cheese – Incorporate a sharp cheese in your blend to add a flavorful kick. Sharp cheddar or Gruyère works wonders, providing a depth of taste that elevates the entire dish.
- Rest and Set – Allow the dish to rest for a few minutes after baking. This not only helps the flavors meld but also makes it easier to achieve picture-perfect slices when serving.
What to serve with Scalloped Potatoes
If you are wondering what to serve with scalloped potatoes I’m here to help solve your problem. Scalloped potatoes go with almost everything (minus pasta) from grilled chicken to a pork tenderloin. Here are a few of my favorite dishes that compliment the potatoes well.
If you make this cheesy scalloped potatoes recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Cheesy Scalloped Potatoes
Equipment
- Measuring Spoons
- Skillet
- Silicone Spoon
- Hand-Held Mandolin Slicer
- 9 x 13 Baking Dish
- Oven
- Stove Top
Ingredients
- 6 Yukon Russet Potatoes
- 4 tablespoons unsalted butter divided
- 1 onion diced
- 2 tablespoons all purpose flour
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 cups 2% milk
- 1 cup Heavy Cream
- 12 ounces white cheddar cheese shredded and divided
Instructions
- Melt 2 tablespoons of butter in a skillet and add the diced onions. Begin cooking on low heat for 15 minutes with a lid on the skillet. Make sure to stir every few minutes. Onions should be translucent and start to become caramelized with a light brown color.
- Preheat the oven to 400 degree Fahrenheit.
- In the same skillet, melt the additional butter over medium heat. Then sprinkle on the flour and mix until a thick paste forms, stirring for about 1 minute. Then reduce the heat to low.
- Sprinkle the dried chives, parsley, garlic, salt, and pepper into the flour roux. Then begin to whisk in the milk. Make sure to whisk the milk slowly into the roux until it's combined. Once all the milk is whisked in add in the heavy cream. Whisk until smooth and then remove off the heat.
- Shred the white cheddar cheese using a cheese grater. Mix in 8 ounces of the cheese into the cream sauce and set to the side.
- Peel the russet Idaho potatoes, and slice into ⅛ inch pieces.
- Spray a large 9 x 13 baking dish with non-stick cooking spray. Pour a little bit of the sauce on the bottom of the baking dish. Then, layer half the potatoes in baking dish, pour half the sauce over the potatoes. Then repeat this step with the remaining potatoes and remainder of the cheese sauce. Make sure to smooth all the sauce over the top of the potatoes so they are completely covered. Top with the remaining 4 ounces of shredded cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes. During the last 5 minutes of baking remove the foil so the cheese can get golden in color. Carefully remove from the oven, let rest for 10 minutes and serve.
Notes
- Thin Slices – If you don’t have a mandolin, pull out your knife skills! As long as your knife is sharp you should be able to make precise, even cuts.
- Even Cuts – Even cuts are the key to the potatoes cooking evenly and all being done at the same exact time.
- Layering Technique – To ensure even distribution of cheese sauce, layer the potatoes and cheese mixture alternately. This guarantees that every slice is infused with the cheesy sauce.
- Fresh Herbs – Elevate the flavor profile by adding fresh herbs like thyme or rosemary to the cheese sauce. The aromatic infusion complements the potatoes beautifully.
- Cheese – Incorporate a sharp cheese in your blend to add a flavorful kick. Sharp cheddar or Gruyère works wonders, providing a depth of taste that elevates the entire dish.
- Rest and Set – Allow the dish to rest for a few minutes after baking. This not only helps the flavors meld but also makes it easier to achieve picture-perfect slices when serving.
Did you make this recipe? Let me know!