Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes are a classic comfort dish that's creamy, cheesy, and full of tender, thinly sliced potatoes baked to golden perfection. The rich cheese sauce wraps each slice, making…
Tip: save now, cook later.Cheesy Scalloped Potatoes are a classic comfort dish that’s creamy, cheesy, and full of tender, thinly sliced potatoes baked to golden perfection. The rich cheese sauce wraps each slice, making every bite soft and flavorful. It’s one of those side dishes that feels like a warm hug on a plate.
I love making this recipe for family dinners or holidays because it always brings smiles around the table. What’s great is how easy it is to customize — sometimes I add a little garlic or sprinkle some fresh herbs on top. The cheesy sauce is just the right balance of gooey and melty, and the slight crust on top is my favorite part!
When I serve Cheesy Scalloped Potatoes, I usually pair it with a simple green salad or roasted veggies for a nice contrast in textures. It’s also perfect next to any roasted or grilled meat, making it a reliable crowd-pleaser. Honestly, every time I make it, I find myself sneaking a few extra bites before dinner even starts.
Key Ingredients & Substitutions
Russet Potatoes: These are great for scalloped potatoes because they are starchy and hold their shape well when baked. If you want a waxier texture, try Yukon Golds, which add a buttery taste and creamier texture.
Cheddar Cheese: Sharp cheddar gives a nice tang and meltiness. If you want a milder taste, use Monterey Jack or mozzarella. For a richer flavor, a mix of Gruyère or Swiss cheese works wonderfully.
Milk: Whole milk makes the sauce creamy. For a lighter option, use 2% milk or half-and-half. Avoid skim milk as the sauce might not thicken as well.
Onion: The finely chopped onion adds sweetness and depth. If you’re not a fan, you can reduce the amount or replace with shallots for a subtler flavor.
How Can You Get Thin, Even Potato Slices Every Time?
Thin, evenly sliced potatoes cook more evenly and help create the perfect texture in your scalloped potatoes. Here’s how to get those perfect slices:
- Use a mandoline slicer: It’s quick and makes consistent slices, about 1/8 inch thick.
- If slicing by hand: Use a sharp knife and steady your potato on a cutting board. Try to slice as evenly as possible for uniform cooking.
- Keep slices uniform: This prevents some potato pieces from undercooking while others become mushy.
- Soak slices briefly in cold water (optional): This removes extra starch and stops potatoes turning brown before baking.
Equipment You’ll Need
- Mandoline slicer – helps you cut potatoes into thin, even slices quickly and safely.
- 9×13 inch baking dish – perfect size for layering potatoes and baking evenly.
- Medium saucepan – for making the cheese sauce without burning or sticking.
- Whisk – keeps your cheese sauce smooth and lump-free as you cook.
- Aluminum foil – to cover the dish while baking and prevent the top from burning.
Flavor Variations & Add-Ins
- Add cooked bacon pieces for a smoky, salty punch that pairs well with cheesy potatoes.
- Mix in sautéed mushrooms for an earthy flavor and meatier texture.
- Swap sharp cheddar for Gruyère or Swiss cheese for a nuttier, creamier taste.
- Stir in fresh herbs like thyme or rosemary into the sauce to brighten the dish.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 3 pounds russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or parsley (optional, for garnish)
How Much Time Will You Need?
Prepare to spend about 15 minutes prepping, including peeling and slicing. Cooking and baking will take around 1 hour and 15 minutes total (45 minutes covered, then 25-30 minutes uncovered). After baking, letting the dish rest for 10 minutes will help everything set perfectly.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter to keep your potatoes from sticking.
2. Preparing Potatoes and Onion:
Peel and slice your potatoes thinly—about 1/8 inch thick works best. If you have a mandoline slicer, it’ll make this easier and more even. Chop the onion finely for a delicate, sweet flavor in your sauce.
3. Making the Cheese Sauce:
In a medium saucepan over medium heat, melt butter and sauté the chopped onion until soft and clear, about 5 minutes. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk, stirring to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Off the heat, mix in 1½ cups cheddar cheese, garlic powder, salt, and pepper. Taste and adjust seasoning.
4. Assembling and Baking:
Layer half of the potato slices in the baking dish, then pour half of the cheese sauce over them. Repeat with the remaining potatoes and sauce. Sprinkle the remaining ½ cup of cheese on top. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake uncovered for 25-30 minutes more until the top is golden and bubbly, and the potatoes are tender.
5. Finishing Touches:
After baking, let the scalloped potatoes rest for 10 minutes to allow the sauce to thicken up. Sprinkle with dried thyme or parsley for a fresh finish before serving.
Can I Use Frozen Potatoes for This Recipe?
It’s best to use fresh potatoes for scalloped potatoes. Frozen potatoes tend to release more moisture and can become mushy during baking. If you only have frozen, thaw them completely and pat dry before using.
How Do I Store Leftover Scalloped Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to loosen the sauce if it has thickened too much.
Can I Make This Recipe Ahead of Time?
Yes! Assemble the dish and refrigerate it covered for up to 24 hours before baking. You may need to add an extra 10-15 minutes to the baking time if baking straight from the fridge.
What Can I Substitute for Cheddar Cheese?
You can swap cheddar with mozzarella, Gruyère, or Swiss cheese for a different but delicious flavor. Just make sure to use a good melting cheese to keep the sauce creamy.
