Cheesy Scalloped Potatoes Recipe

If you’ve been searching for the ultimate comfort food, let me introduce you to these Cheesy Scalloped Potatoes! This dreamy, bubbling casserole boasts tender layers of thinly sliced potatoes enrobed in a luscious, creamy cheese sauce—finished off with a golden, melty topping that’s impossible to resist. Whether you’re hosting a holiday feast or just need a cozy side for family dinner, Cheesy Scalloped Potatoes always steal the spotlight and easily win the hearts (and appetites!) of anyone at your table.

this Recipe

Ingredients You’ll Need

The beauty of Cheesy Scalloped Potatoes is how a handful of humble ingredients come together to create something truly magical. Every component is chosen for the way it adds flavor, creaminess, or that irresistible golden color.

• Russet or Yukon Gold potatoes: These starchy spuds turn meltingly tender and soak up all that cheesy sauce; slicing them thin ensures even cooking.
• Unsalted butter: Forms the foundation of the sauce, adding richness and helping the flour create a silky roux.
• All-purpose flour: Thickens the sauce so it clings to every slice of potato and delivers that classic, creamy texture.
• Whole milk: Balances out the cream and keeps the sauce velvety without being too heavy.
• Heavy cream: This is the secret to pure decadence—making the sauce extra luxurious and smooth.
• Garlic (minced): Infuses the sauce with subtle, aromatic flavor for an extra layer of warmth.
• Salt: Heightens all the other flavors, making the cheese and potatoes shine.
• Black pepper: Adds just the right amount of gentle heat and savory depth.
• Onion powder: Provides an extra pop of flavor without overpowering the dish.
• Sharp cheddar cheese (shredded): Delivers bold tang, color, and classic cheesy pull with every bite.
• Gruyère or mozzarella cheese (shredded): For nutty complexity or gooey stretch—pick your favorite or use both!
• Chopped fresh parsley (optional): A sprinkle before serving adds freshness and a pop of color.

How to Make Cheesy Scalloped Potatoes

Step 1: Prep the Oven and Pan

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This ensures nothing sticks later and guarantees those crispy golden edges everyone loves.

Step 2: Slice the Potatoes

Peel 2 pounds of russet or Yukon gold potatoes, then slice them thinly and evenly (about 1/8 inch thick is perfect). Uniform slices help the Cheesy Scalloped Potatoes bake up tender all the way through, so take your time—or use a mandoline if you have one on hand!

Step 3: Create the Cheese Sauce

In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter, then add the minced garlic. Sauté for about a minute, just until fragrant, being careful not to brown it. Sprinkle in the flour and stir for 1–2 minutes, which helps cook off that raw taste and forms a roux. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture is smooth and just slightly thickened (about 4–5 minutes). Season with salt, black pepper, and onion powder. Lower the heat and add 1 cup of shredded cheddar and all the Gruyère or mozzarella, whisking until the cheese melts into a glossy, dreamy sauce.

Step 4: Layer the Potatoes and Sauce

Arrange half of the sliced potatoes in an even layer in your prepared baking dish. Pour half of that stunning cheese sauce over the potatoes, letting it soak down into every nook. Repeat with the remaining potatoes and sauce, making sure to cover all the edges. For that classic finish, sprinkle the remaining 1/2 cup of cheddar cheese across the top.

Step 5: Bake to Golden Perfection

Cover your dish tightly with foil to trap in the steam and help the potatoes cook evenly. Bake for 30 minutes, then remove the foil and continue baking for another 25–30 minutes, or until the potatoes are fork-tender and the top is gorgeously golden brown. Let your Cheesy Scalloped Potatoes rest for about 10 minutes before garnishing with chopped parsley and serving—this helps the sauce thicken up a bit for the dreamiest slices!

How to Serve Cheesy Scalloped Potatoes

Garnishes

A sprinkle of fresh parsley brightens the rich, cheesy flavors, while a dusting of cracked black pepper adds an extra hit of savoriness. For a little crunch, try topping with crispy fried onions or even a handful of toasted breadcrumbs right before serving.

Side Dishes

Cheesy Scalloped Potatoes shine alongside roasted meats—think glazed ham, turkey, or prime rib—but they also pair wonderfully with green vegetables like sautéed green beans, honey-glazed carrots, or a peppery arugula salad. Their creamy richness balances out tangy or bright accompaniments, making them a standout side for any festive spread or weeknight dinner alike.

Creative Ways to Present

For a special touch, individual ramekins make for stunning personal portions at dinner parties. Or serve your Cheesy Scalloped Potatoes in a rustic cast iron skillet for a cozy, farmhouse table feel. You can even layer in caramelized onions or scatter in cooked bacon between layers for a flavor twist that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheesy Scalloped Potatoes in an airtight container in the refrigerator for up to four days. The flavors meld and deepen overnight, making reheated portions just as delightful as the first time around.

Freezing

If you want to make ahead for a later date, let the casserole cool completely, then wrap tightly in foil and plastic wrap. Cheesy Scalloped Potatoes freeze well for up to two months—just thaw in the fridge overnight before reheating.

Reheating

To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven for about 20–25 minutes, or until heated through. Individual servings can be microwaved, but if you want to revive that golden top, a quick stint under the broiler does the trick.

FAQs

Can I substitute another cheese for Gruyère or mozzarella?

Absolutely! Swiss, Monterey Jack, or even a bit of fontina work beautifully in Cheesy Scalloped Potatoes, so feel free to swap with what you have or what your family loves best.

Do I need to peel the potatoes?

Peeled potatoes give you a classic, silky texture, but if you enjoy a rustic feel (and extra nutrients), leaving the skins on is totally fine—just scrub them well before slicing.

Why do my potatoes sometimes turn out watery?

If Cheesy Scalloped Potatoes are watery, it’s usually from slicing potatoes too thick or not baking long enough uncovered. Thin, even slices and ample baking time are your friends for getting that creamy consistency.

Can I assemble this dish ahead of time?

Yes! You can prep the whole casserole a day ahead, cover, and refrigerate. Bake it fresh before serving; you may need to add an extra five minutes or so if it goes straight from the fridge to the oven.

What’s the difference between scalloped potatoes and au gratin potatoes?

Scalloped potatoes are traditionally baked in a simple cream sauce, while au gratin includes a generous amount of cheese. Cheesy Scalloped Potatoes bring you the best of both worlds by combining creamy layers and loads of melty cheese.

Final Thoughts

I genuinely hope you’ll put Cheesy Scalloped Potatoes on your next menu—there’s nothing quite like the way these creamy, bubbling layers make every gathering feel extra special. Give them a try and you’ll see why they’re such a beloved, crowd-pleasing favorite at my table and, I suspect, soon at yours too!

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