Imagine digging into a dish that’s rich, creamy, and bursting with flavor – that’s exactly what our Cheesy Scalloped Potatoes offer. This recipe transforms humble potatoes into an unforgettable side or main course, perfect for any occasion, ensuring a delicious, comforting meal every time.
Key Ingredients for Cheesy Scalloped Potatoes
- 2.5 lbs Russet Potatoes: Peeled and thinly sliced (about 1/8-inch thick). Russet potatoes hold their shape well and provide a wonderful starchy base.
- 4 tablespoons Unsalted Butter: Divided, for sautéing and creating the roux.
- 1/2 large Yellow Onion: Finely diced, adds a subtle sweetness and aromatic depth.
- 3 cloves Garlic: Minced, for a pungent burst of flavor.
- 1 teaspoon Dried Thyme: Or 1 tablespoon fresh thyme leaves, for an earthy, herbaceous note.
- 1/4 cup All-Purpose Flour: To create a thick, creamy roux that binds the sauce.
- 2 cups Whole Milk: Warmed, creates the rich, velvety white sauce.
- 1 cup Heavy Cream: For an extra layer of decadence and silky texture.
- 1 teaspoon Salt: Or to taste, essential for seasoning the potatoes and sauce.
- 1/2 teaspoon Black Pepper: Freshly ground, adds a gentle spice.
- 1/4 teaspoon Nutmeg: Freshly grated is best, a classic pairing with creamy potato dishes for warmth.
- 3 cups Shredded Cheese:
- 2 cups Sharp Cheddar Cheese: For a robust, tangy flavor.
- 1 cup Gruyère Cheese: For a nutty, complex, and excellent melting quality. (Alternatively, use all sharp cheddar or a blend of your favorite melting cheeses like Monterey Jack or Fontina.)
- 1/4 cup Fresh Parmesan Cheese: Grated, for topping and a final savory flourish.
- 2 tablespoons Fresh Parsley: Chopped, for garnish and freshness (optional).
How to Make Cheesy Scalloped Potatoes
This Cheesy Scalloped Potatoes recipe is incredibly easy to make, delivering a deliciously satisfying dish with minimal fuss. Its creamy texture, rich cheese blend, and tender potatoes come together to create a comforting classic that will impress everyone at your table. With an active prep time of just 25 minutes and a total cooking time of about 1 hour and 15 minutes, you’ll have a hearty, flavorful dish ready in no time.
- Step-by-Step Instructions:
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Peel the russet potatoes and, using a mandoline slicer or a very sharp knife, slice them into uniform 1/8-inch thick rounds. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce.
- Sauté Aromatics: In a large saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and dried thyme, and cook for another minute until fragrant.
- Make the Roux: Sprinkle the 1/4 cup of all-purpose flour over the onion mixture. Cook, stirring constantly, for 1-2 minutes to create a thick paste, or “roux.” This will thicken your sauce.
- Create the Cream Sauce: Slowly whisk in the warmed whole milk and heavy cream, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and starts to thicken, about 3-5 minutes.
- Season the Sauce: Remove the sauce from the heat. Stir in the salt, black pepper, and freshly grated nutmeg. Add 2 cups of the shredded sharp cheddar cheese and 1 cup of the shredded Gruyère cheese (or your chosen blend). Stir until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
- Layer the Potatoes and Sauce: Drain the sliced potatoes thoroughly and pat them dry with a clean kitchen towel or paper towels. Grease a 9×13-inch baking dish with the remaining 2 tablespoons of butter. Arrange one-third of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour about one-third of the cheese sauce over the potatoes, spreading it evenly.
- Repeat Layers: Repeat the layering process: add another third of the potatoes, followed by another third of the cheese sauce. Finish with the remaining potatoes, then pour the last of the cheese sauce over the top, making sure to cover all the potatoes.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. This initial covered baking helps the potatoes cook through and become tender without browning too quickly.
- Finish Baking: Remove the foil. Sprinkle the grated fresh Parmesan cheese over the top. Continue baking, uncovered, for another 20-30 minutes, or until the potatoes are tender (test with a fork) and the top is golden brown and bubbly.
- Rest and Serve: Carefully remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set and makes for easier serving. Garnish with fresh chopped parsley if desired.
Why You’ll Love This Cheesy Scalloped Potatoes
You’ll absolutely adore these Cheesy Scalloped Potatoes because they are the epitome of comfort food – incredibly rich, irresistibly creamy, and perfectly seasoned. The star here is undoubtedly that luscious, golden-brown cheese crust atop layers of tender, thinly sliced potatoes bathed in a dreamy, savory sauce. Making this dish at home not only fills your kitchen with an incredible aroma but also offers significant cost savings compared to buying a gourmet side dish, without sacrificing any of the indulgent flavor.
What truly elevates this recipe are the layers of sharp cheddar and nutty Gruyère, creating a complex cheese profile that melts into a gooey masterpiece, perfectly complementing the buttery, earthy notes of the thyme and onion. It’s truly a step above a simple gratin and a comforting hug in a dish. So, ditch the store-bought versions and treat yourself and your loved ones to this homemade delight – you won’t regret it!
What to Serve Cheesy Scalloped Potatoes With
Cheesy Scalloped Potatoes are incredibly versatile and pair beautifully with a variety of main dishes and sides. For a classic comfort meal, serve them alongside a juicy Roasted Chicken or a tender Baked Ham. The richness of the potatoes complements the savory flavors of these proteins perfectly.
If you’re looking for a hearty weeknight dinner, consider pairing them with a Pan-Seared Steak or Pork Chops. The creamy potatoes act as a wonderful counterbalance to the heavier meat. For a lighter touch, a crisp Green Salad with a Lemon Vinaigrette or steamed Garlic Green Beans would provide a refreshing contrast to the decadent potatoes, adding freshness and texture to your plate. Don’t forget a good crusty bread to soak up any leftover sauce!
Top Tips for Perfecting Cheesy Scalloped Potatoes
- Uniform Slicing is Key: The most crucial tip for evenly cooked scalloped potatoes is to slice your potatoes uniformly thin, about 1/8-inch. A mandoline slicer is your best friend here, ensuring consistent thickness for even cooking. If you don’t have one, take your time with a sharp knife to achieve as much consistency as possible. Uneven slices will result in some potatoes being undercooked while others are perfectly tender.
- Choose the Right Potatoes: Russet potatoes are excellent for scalloped potatoes as their high starch content breaks down slightly to thicken the sauce while still holding their shape. Waxy potatoes like Yukon Golds can also work, offering a slightly firmer texture. Avoid very waxy potatoes like red potatoes, as they may not integrate as well with the creamy sauce.
- Warm Your Milk and Cream: Before adding the milk and cream to your roux, gently warm them. Adding cold liquids to a hot roux can cause clumps and make it harder to achieve a smooth sauce. Warming also helps the sauce come to temperature more evenly.
- Don’t Skimp on Seasoning: Potatoes are notoriously bland, so don’t be shy with salt and pepper in your cream sauce. Taste the sauce before adding the cheese and adjust as needed. A pinch of freshly grated nutmeg also adds a wonderful, classic depth of flavor that complements potatoes and cream beautifully.
- Cover, Then Uncover: Baking the dish covered for the initial phase ensures the potatoes cook through and become tender in the creamy sauce without the top burning. Removing the foil for the final baking allows the cheese to melt, bubble, and form that irresistible golden-brown crust.
- Rest Before Serving: Letting the scalloped potatoes rest for 10-15 minutes after baking is essential. This allows the sauce to set and prevents it from being too runny when you serve it. It also makes for cleaner, more beautiful slices.
- Ingredient Substitutions:
- Cheese: While cheddar and Gruyère are fantastic, feel free to experiment! Monterey Jack, Fontina, or even a sharp provolone can be great additions. Just ensure they are good melting cheeses.
- Herbs: Rosemary or sage can be substituted for thyme, offering different aromatic profiles.
- Onions: Shallots can be used for a milder, more delicate onion flavor.
- Common Mistakes to Avoid:
- Overcrowding: Don’t layer your potatoes too thickly or cram too many into the dish. This can lead to uneven cooking and a less creamy result.
- Undercooked Potatoes: If your potatoes are still firm after the recommended baking time, cover the dish again and continue baking until tender. Ovens vary!
- Skipping the Roux: The flour in the roux is critical for thickening the sauce. Don’t omit it, or you’ll end up with a watery dish.
Storing and Reheating Tips
To store your delicious Cheesy Scalloped Potatoes, allow them to cool completely to room temperature first. This prevents condensation from forming within the container, which can make the potatoes soggy. Transfer the leftovers to an airtight container and refrigerate for up to 3-4 days. For optimal freshness, ensure the container seals tightly to keep air out.
If you have a larger batch or want to prepare them ahead, Cheesy Scalloped Potatoes freeze relatively well, though the texture of the potatoes might soften slightly upon thawing. To freeze, portion the cooled potatoes into freezer-safe containers or wrap tightly in plastic wrap and then foil. They can be frozen for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
To reheat, the best method is in the oven to help crisp up the top and ensure even heating. Preheat your oven to 300-325°F (150-160°C). Place the potatoes in an oven-safe dish, cover loosely with foil to prevent drying, and bake for 20-30 minutes, or until heated through. If you prefer a crispier top, remove the foil for the last 5-10 minutes. For individual servings, a microwave can be used, but be aware it might not achieve the same crispy texture on top and could make the sauce less creamy. Heat in 1-minute intervals, stirring gently between each, until warmed through.
Final Thoughts
These Cheesy Scalloped Potatoes are truly a labor of love that rewards you with an irresistibly creamy, cheesy, and utterly comforting experience. Don’t hesitate to try this recipe at home; you’ll be amazed at how simple it is to create such an extraordinary dish that’s perfect for any occasion.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cheesy Scalloped Potatoes FAQs
Q1: Can I make Cheesy Scalloped Potatoes ahead of time?
A1: Yes, you can assemble the dish completely up to the baking step. Cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge 30 minutes before baking to come to room temperature, then bake as directed, possibly adding an extra 10-15 minutes to the baking time to ensure it cooks through.
Q2: What kind of potatoes are best for scalloped potatoes?
A2: Russet potatoes are highly recommended because their high starch content yields a wonderfully creamy texture. Yukon Gold potatoes are also a good option, providing a slightly waxier texture that holds its shape well. Avoid very waxy potatoes as they tend to become too firm.
Q3: How can I prevent the potatoes from turning brown while slicing?
A3: After slicing, immediately place the potatoes in a large bowl of cold water. This helps prevent oxidation and keeps them from browning. Drain and pat them very dry before layering.
Q4: My sauce seems thin; what can I do?
A4: Ensure you’ve cooked your roux (butter and flour) long enough, about 1-2 minutes, to activate the thickening power of the flour. Also, make sure your milk and cream are warm when added. If the sauce is still too thin after simmering, you can let it cook for a few more minutes, stirring often, to reduce and thicken. Keep in mind it will also thicken further as it bakes with the potatoes.
Q5: Can I make this dish vegetarian?
A5: This recipe is already vegetarian! Ensure all your ingredients, especially any broths if you deviate from the recipe, are meat-free.
Q6: How can I make this dish even richer?
A6: For an even richer dish, you can increase the amount of heavy cream by replacing some of the whole milk or add a tablespoon of cream cheese to the sauce for extra tang and creaminess. You can also incorporate a wider variety of rich, melting cheeses.
Q7: Can I add other vegetables to the Cheesy Scalloped Potatoes?
A7: Absolutely! Thinly sliced mushrooms, finely diced bell peppers, or even a layer of spinach can be added for extra flavor and nutrition. Sauté harder vegetables with the onion to tenderize them before adding to the layers.
Q8: Why did my potatoes turn out hard after baking?
A8: This usually means the potatoes weren’t sliced thin enough or they didn’t cook long enough. Ensure uniform, thin slices and bake covered for the initial period to allow them to steam and soften properly. If still hard, cover again and continue baking until tender.
Cheesy Scalloped Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Peel the russet potatoes and, using a mandoline slicer or a very sharp knife, slice them into uniform 1/8-inch thick rounds. Place the sliced potatoes in a large bowl of cold water to prevent browning while you prepare the sauce.2.5 lbs Russet Potatoes
- In a large saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and dried thyme, and cook for another minute until fragrant.4 tablespoons Unsalted Butter, 1/2 large Yellow Onion, 3 cloves Garlic, 1 teaspoon Dried Thyme
- Sprinkle the 1/4 cup of all-purpose flour over the onion mixture. Cook, stirring constantly, for 1-2 minutes to create a thick paste, or “roux.” This will thicken your sauce.1/4 cup All-Purpose Flour
- Slowly whisk in the warmed whole milk and heavy cream, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and starts to thicken, about 3-5 minutes.2 cups Whole Milk, 1 cup Heavy Cream
- Remove the sauce from the heat. Stir in the salt, black pepper, and freshly grated nutmeg. Add 2 cups of the shredded sharp cheddar cheese and 1 cup of the shredded Gruyère cheese (or your chosen blend). Stir until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.1 teaspoon Salt, 1/2 teaspoon Black Pepper, 1/4 teaspoon Nutmeg, 2 cups Sharp Cheddar Cheese, 1 cup Gruyère Cheese
- Drain the sliced potatoes thoroughly and pat them dry with a clean kitchen towel or paper towels. Grease a 9×13-inch baking dish with the remaining 2 tablespoons of butter. Arrange one-third of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour about one-third of the cheese sauce over the potatoes, spreading it evenly.2.5 lbs Russet Potatoes, 4 tablespoons Unsalted Butter
- Repeat the layering process: add another third of the potatoes, followed by another third of the cheese sauce. Finish with the remaining potatoes, then pour the last of the cheese sauce over the top, making sure to cover all the potatoes.2.5 lbs Russet Potatoes
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes. This initial covered baking helps the potatoes cook through and become tender without browning too quickly.
- Remove the foil. Sprinkle the grated fresh Parmesan cheese over the top. Continue baking, uncovered, for another 20-30 minutes, or until the potatoes are tender (test with a fork) and the top is golden brown and bubbly.1/4 cup Fresh Parmesan Cheese
- Carefully remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set and makes for easier serving. Garnish with fresh chopped parsley if desired.2 tablespoons Fresh Parsley