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There’s something undeniably comforting about the golden, bubbly layers of Cheesy Scalloped Potatoes fresh from the oven—it’s like a warm hug on a chilly evening. I’ve always been a fan of this classic side dish, especially during family gatherings where everyone digs in with enthusiasm. In my experience, the key to perfect Cheesy Scalloped Potatoes lies in that creamy cheese sauce that soaks into every tender slice, making it impossible to resist seconds. What I love most is how simple it is to whip up, yet it feels like a gourmet treat every time.
Growing up, my mom made Cheesy Scalloped Potatoes for holiday dinners, and it was always the star of the show alongside the roast. Now, as I share this recipe with you, I want to pass on those same tips that make it foolproof and full of flavor. Whether you’re a beginner or a seasoned cook, this Cheesy Scalloped Potatoes version will become your go-to. Let’s dive in and get those potatoes bubbling!
Key Takeaways:
- Cheesy Scalloped Potatoes are a creamy, crowd-pleasing side dish perfect for holidays or weeknight dinners.
- Prep time is just 20 minutes, with most of the work in the oven for hands-off cooking.
- The rich cheddar and parmesan blend delivers an irresistible cheesy flavor in every bite.
- Mandoline slicing ensures even layers for the best texture in your Cheesy Scalloped Potatoes.
- Store leftovers in the fridge for up to 4 days and reheat easily for quick meals.
Why You’ll Adore This Cheesy Scalloped Potatoes
Ultimate Comfort Food: Nothing beats the cozy vibe of Cheesy Scalloped Potatoes on a cool day—it’s hearty, satisfying, and fills your home with an amazing aroma. I’ve found that serving it warm straight from the dish brings everyone to the table smiling. You won’t believe how this simple recipe elevates any meal.
Easy to Prepare: Despite the indulgent taste, making Cheesy Scalloped Potatoes doesn’t require fancy skills or hours in the kitchen. In fact, with just a few basic steps, you can have it ready in under an hour of active time. It’s perfect for busy cooks who still want impressive results.
Versatile for Any Occasion: From Thanksgiving feasts to casual barbecues, these Cheesy Scalloped Potatoes fit right in. The cheesy layers pair beautifully with proteins like ham or chicken, making it a reliable favorite. Plus, it’s customizable, so you can tweak it to your taste.
Family-Pleasing Flavor: The gooey cheese and tender potatoes create a melt-in-your-mouth experience that’s hard to top. Kids and adults alike rave about it every time I serve it. Honestly, it’s the kind of dish that sparks requests for the recipe on the spot.
Essential Ingredients for Cheesy Scalloped Potatoes
Russet Potatoes: These starchy spuds are the backbone of any great Cheesy Scalloped Potatoes, providing that soft, creamy texture when baked. I always peel about 2.5 pounds and slice them thinly for even cooking. They absorb the sauce beautifully, ensuring every bite is flavorful and tender. Without them, the dish just wouldn’t be the same.
Cheddar Cheese: A sharp cheddar, grated fresh, adds that bold, melty goodness essential to Cheesy Scalloped Potatoes. You’ll need around 2 cups for layering and topping—trust me, skimping here means missing out on the magic. It browns perfectly on top, creating a crispy contrast to the creamy interior. Freshly shredded melts smoother than pre-shredded, every time.
Heavy Cream and Milk: This duo forms the luxurious sauce that ties your Cheesy Scalloped Potatoes together, with 1 cup cream and 1.5 cups milk for richness. The cream brings velvety smoothness, while milk lightens it just enough. Whisked with flour and butter, it thickens into a pourable dream. In my experience, full-fat versions yield the best results.
How to Make Cheesy Scalloped Potatoes
Prep and Slice the Potatoes
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish— this ensures your Cheesy Scalloped Potatoes release easily later. Peel and thinly slice about 2.5 pounds of russet potatoes using a mandoline for uniform 1/8-inch pieces; it takes maybe 10 minutes but makes all the difference in even baking. Pat them dry to remove excess starch, which prevents a gummy texture. Layer a third of the slices in the dish, overlapping slightly for that classic scalloped look. Now, you’re set for the flavorful build-up.
Make the Cheesy Sauce
In a saucepan over medium heat, melt 3 tablespoons of butter and whisk in 3 tablespoons of flour to create a roux—cook for about 2 minutes until bubbly but not browned. Slowly pour in 1.5 cups milk and 1 cup heavy cream, stirring constantly as it thickens into a smooth béchamel; this should take 5-7 minutes. Season with salt, pepper, garlic powder, and a pinch of nutmeg for depth, then stir in 1 cup shredded cheddar until melted and glossy. The aroma at this stage is heavenly, hinting at the indulgence to come.
Layer, Bake, and Serve
Pour one-third of the sauce over the first potato layer, then sprinkle with 1/2 cup cheddar and a bit of parmesan for extra oomph in your Cheesy Scalloped Potatoes. Repeat the layers twice more, ending with cheese on top, and cover with foil to bake for 45 minutes. Uncover and bake another 20-25 minutes until golden and bubbly—the edges should be crispy. Let it rest for 10 minutes post-oven to set; this step is crucial for clean slices. Dig in and enjoy the creamy, cheesy perfection!
Ingredients
- 2.5 pounds russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 1.5 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
Cheesy Scalloped Potatoes Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Peel and thinly slice potatoes; layer one-third in the dish.
- Melt butter in a saucepan, whisk in flour, then add milk and cream; cook until thickened.
- Season sauce with garlic powder, salt, pepper, and nutmeg; stir in 1 cup cheddar.
- Pour one-third sauce over potatoes, top with cheese; repeat layers.
- Cover and bake 45 minutes; uncover and bake 20-25 more minutes until bubbly.
- Let rest 10 minutes before serving.
Pro Tips for the Best Cheesy Scalloped Potatoes
Use a Mandoline Slicer: It ensures thin, even slices for uniform cooking in your Cheesy Scalloped Potatoes—safety first with the hand guard!
Freshly Grate Cheese: Pre-shredded has additives that affect melting; grate your own for that perfect gooey texture.
Don’t Skip the Rest: Allowing 10 minutes post-bake helps the dish set, making serving Cheesy Scalloped Potatoes a breeze.
You Must Know
- Cheesy Scalloped Potatoes are best enjoyed fresh but reheat well in the oven at 350°F covered with foil.
- Avoid overcrowding layers to ensure even sauce distribution and prevent soggy spots.
- This recipe serves 8 as a side, scaling easily for larger crowds.
- For gluten-free Cheesy Scalloped Potatoes, swap flour with cornstarch in the sauce.
How to Store Cheesy Scalloped Potatoes
Once cooled, transfer your Cheesy Scalloped Potatoes to an airtight container and refrigerate for up to 4 days—it’s great for leftovers. For longer storage, freeze portions in freezer-safe dishes for up to 2 months, though texture may soften slightly upon thawing. To reheat, bake covered at 350°F with a splash of milk until hot, about 20-30 minutes. This keeps the creaminess intact every time.
Customizing Your Cheesy Scalloped Potatoes
If you’re feeling adventurous, add diced ham or bacon between layers for a heartier Cheesy Scalloped Potatoes that doubles as a main. Swap cheddar for gouda or add herbs like thyme for a fresh twist—I’ve tried it and it never disappoints. For a lighter version, use half-and-half instead of cream, though it won’t be quite as rich. Check out our loaded potato variations for more ideas to make it your own.
What to Serve with Cheesy Scalloped Potatoes
Pair these Cheesy Scalloped Potatoes with roasted turkey or baked ham for holiday perfection, or alongside grilled steak for a cozy dinner. A crisp green salad with vinaigrette cuts through the richness, while crusty bread soaks up any extra sauce. For drinks, try a light red wine like pinot noir or even a refreshing iced tea. It’s versatile enough for any spread.
Cheesy Scalloped Potatoes
If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
Timing
Recipe Details
Ingredients
- 01 4 russet potatoes (peeled and sliced into ¼-inch slices (about 2 pounds))
- 02 1 yellow onion (sliced into rings)
- 03 3 tablespoon unsalted butter
- 04 3 tablespoon all-purpose flour
- 05 ½ teaspoon kosher salt
- 06 2 cup whole milk (room temperature)
- 07 1 ½ cup mild cheddar cheese (shredded)
- 08 salt and pepper (to taste)
Instructions
Preheat oven to 400°F. Lightly spray an 8x8-inch casserole dish with nonstick cooking spray.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30-60 seconds.
Pour the cheese sauce over the potatoes, and cover the dish with aluminum foil.
Bake for 85-90 minutes, or until the potatoes are tender.
For a crisp topping, change the oven setting to broil after the potatoes are baked. Broil until golden brown.
Season with salt and pepper to taste and serve.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Cheesy Scalloped Potatoes
Can I make Cheesy Scalloped Potatoes ahead of time?
Absolutely, assemble your Cheesy Scalloped Potatoes up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 10-15 extra minutes if starting cold. It’s a huge time-saver for entertaining.
How long does Cheesy Scalloped Potatoes last in the fridge?
Stored properly in an airtight container, Cheesy Scalloped Potatoes will keep for 3-4 days. Beyond that, freeze for longer life. Always reheat to 165°F for safety.
Can I use sweet potatoes in Cheesy Scalloped Potatoes?
Yes, sweet potatoes work wonderfully for a sweeter twist on Cheesy Scalloped Potatoes—just reduce baking time slightly as they cook faster. The contrast with cheese is surprisingly delicious.
What’s the best cheese for Cheesy Scalloped Potatoes?
Sharp cheddar is classic for its melt and flavor, but mixing in gruyere elevates your Cheesy Scalloped Potatoes. Avoid mild cheeses; they lack punch. Fresh grating ensures the best results.
Is there a dairy-free option for this recipe?
For dairy-free Cheesy Scalloped Potatoes, use plant-based milk, cream, and cheese alternatives—coconut milk adds creaminess. It won’t be identical, but it’s close and tasty.
How do I make Cheesy Scalloped Potatoes in a slow cooker?
Layer as usual in the crockpot, pour sauce over, and cook on low for 6-8 hours until tender. Top with cheese in the last 30 minutes for your Cheesy Scalloped Potatoes to brown. It’s hands-off and convenient.
Can I add onions to Cheesy Scalloped Potatoes?
Sautéed onions between layers add great savoriness to Cheesy Scalloped Potatoes without overpowering. Use thinly sliced for even distribution. It’s a popular upgrade.
Why are my Cheesy Scalloped Potatoes watery?
Wateriness often comes from thick potato slices or excess moisture—pat slices dry and use starchy potatoes. If needed, bake uncovered longer next time.
Final Thoughts
In wrapping up, this Cheesy Scalloped Potatoes recipe is all about that perfect blend of comfort and ease that brings people together around the table. I’ve shared it because I know it’ll become a staple in your home, just like it is in mine. Give it a try this weekend and let me know how your Cheesy Scalloped Potatoes turn out—tag us or share your tweaks!