Cheesy scalloped potatoes are a creamy, cheesy side dish that everyone loves! Layers of tender potatoes are smothered in rich cheese sauce, making them hard to resist.
Let’s be real, cheese makes everything better! I love serving them for family dinners. They always steal the spotlight and vanish quickly—everyone wants seconds! 🧀
These potatoes are super easy to prepare. Just slice, layer, and bake! They pair perfectly with almost any meal—perfect for cozy nights at home!
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are perfect for this dish because they are creamy and hold their shape well. If you can’t find them, Russet potatoes work too, but they’ll be a bit fluffier.
Cheese: I love using sharp cheddar for its bold flavor paired with Gruyère’s nutty, rich taste. If you’re out of Gruyère, try Fontina or Monterey Jack instead. You can even mix in some mozzarella for extra gooeyness!
Heavy Cream: The cream adds richness, but you can substitute it with more milk for a lighter version. Almond or oat milk also works for a dairy-free option; just keep in mind the flavor might change slightly.
Butter: Unsalted butter is best for cooking and allows you to control the salt level in your dish. If you need dairy-free, use olive oil or a plant-based butter.
How Do I Make a Smooth Cheese Sauce?
Creating a smooth cheese sauce is crucial for scalloped potatoes. Here’s a step-by-step on how to avoid lumps:
- Melt butter in your pan without browning it. This ensures a clean base for the sauce.
- Add flour in gradually, whisking constantly to eliminate lumps. Cook this roux for just a couple of minutes for flavor.
- Warm your milk and cream beforehand. This prevents shocking the sauce and helps it thicken better.
- Pour the milk in slowly while whisking continuously until the mixture thickens to your desired creaminess.
- Finally, remove from heat before adding cheese to keep it from clumping. Stir till the cheese melts into a silky sauce!
Keep these tips in mind, and you’ll have a delicious, cheesy dish to impress anyone at your dinner table!
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 3 pounds Yukon Gold potatoes (or Russet), peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 ½ cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This cheesy scalloped potatoes recipe takes about 15 minutes to prepare and around 1 hour and 15 minutes in the oven. You’ll spend a bit of time layering the potatoes and mixing the cheese sauce, and then just let it bake to perfection!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
First, preheat your oven to 375°F (190°C). While that’s warming up, grease a large baking dish or casserole dish with some butter. This will help prevent sticking and make clean-up a breeze later!
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook it for about 1-2 minutes. You want it to be bubbling and golden, but not browned. This is your roux!
Now, gradually whisk in your warmed milk and heavy cream. Keep whisking until the mixture thickens and gently bubbles—this should take around 5 minutes. Once thick, remove from heat and stir in 1 cup of sharp cheddar cheese and all of the Gruyère cheese until melted and smooth. Season with salt, pepper, and garlic powder if using.
3. Layer the Potatoes:
Now it’s time to assemble! Start by arranging half of your sliced potatoes in an even layer at the bottom of your greased dish. Pour half of the delicious cheese sauce over the potatoes, spreading it evenly. Repeat this process with the remaining potatoes and cheese sauce, creating two lovely layers.
4. Baking Time:
Cover the dish with foil and bake it in the preheated oven for 45 minutes. After that, remove the foil and bake uncovered for an additional 25-30 minutes. You’ll know it’s ready when the top is a beautiful golden brown and the potatoes are tender when pierced with a fork.
5. Serve and Enjoy:
Once done, let the scalloped potatoes rest for about 10 minutes before serving. This allows the layers to set a little bit, making it easier to serve. Feel free to garnish with fresh thyme or parsley for a pop of color!
Enjoy your rich, creamy, cheesy scalloped potatoes that are golden on top and tender inside. They’re sure to be a hit at your dinner table!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and Gruyère are classics, you can experiment with other cheeses like Fontina, Monterey Jack, or even mozzarella for a gooey texture. Just keep the flavor balance in mind!
How Do I Cut the Potatoes Properly?
For even cooking, slice the potatoes as uniformly as possible, about 1/8-inch thick. A mandoline slicer can help achieve consistent thickness quickly, or you can use a sharp knife carefully.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the dish up to the point of baking. Assemble the layers and cover it tightly with foil or plastic wrap. Refrigerate for up to 24 hours. When you’re ready to bake, add about 10-15 minutes to the baking time to ensure it heats through completely.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, microwave in short intervals or warm in the oven at 350°F (175°C) until heated through. You might want to add a splash of milk to keep it creamy!
