The aroma alone is enough to bring the whole family running to the kitchen. Every time I make these Cheesy Scalloped Potatoes, it’s like a warm hug on a plate. From the creamy, comforting texture to the rich, cheesy flavor that permeates every tender slice of potato, this dish is a guaranteed crowd-pleaser. Even my pickiest eater, who usually shies away from anything too “saucy,” devours a generous helping of these. They’re the perfect side dish for any occasion, whether it’s a cozy weeknight dinner or a festive holiday feast. Honestly, if you’re looking for a recipe that’s both impressive and easy to make, and will leave everyone asking for seconds (and thirds!), look no further. These Cheesy Scalloped Potatoes are pure, unadulterated comfort food at its finest.

Ingredients for the Best Cheesy Scalloped Potatoes

To create the most delectable Cheesy Scalloped Potatoes, you’ll need a handful of quality ingredients. Each component plays a vital role in the overall flavor and texture of this classic dish. Here’s a breakdown of what you’ll need:

• Russet Potatoes (3 pounds): These are the workhorse of this recipe. Russet potatoes are high in starch, which is crucial for creating that creamy, luscious sauce as they bake. Their slightly drier texture also prevents them from becoming mushy, holding their shape beautifully in the scalloped layers. Look for firm, unblemished potatoes for the best results.
• Yellow Onion (1 medium): A finely sliced yellow onion adds a subtle savory sweetness to the dish. It mellows out as it cooks, infusing the potatoes with a delicate aroma and depth of flavor that complements the richness of the cheese and cream.
• Garlic Cloves (2-3 cloves): Freshly minced garlic is essential for that pungent, aromatic kick that elevates the entire dish. Garlic adds warmth and complexity, cutting through the richness and preventing the potatoes from tasting flat.
• Unsalted Butter (6 tablespoons): Butter is the foundation of the creamy sauce. It’s used to create a roux, which thickens the milk and cream, resulting in a velvety smooth texture. Unsalted butter allows you to control the overall saltiness of the dish.
• All-Purpose Flour (1/4 cup): The flour, when combined with melted butter, forms the roux that thickens the sauce. It acts as a binder, ensuring the sauce coats the potatoes perfectly and doesn’t become watery.
• Whole Milk (2 cups): Milk adds a lighter creaminess to the sauce. Whole milk provides a good balance of richness and fluidity, creating a sauce that’s not too heavy but still luxuriously smooth.
• Heavy Cream (1 cup): Heavy cream is the key to ultimate decadence. It adds a rich, velvety texture and a luxurious mouthfeel to the sauce. The higher fat content of heavy cream ensures a stable, emulsified sauce that won’t separate during baking.
• Sharp Cheddar Cheese (2 cups, shredded): Sharp cheddar cheese provides that classic, tangy cheesiness that everyone loves in scalloped potatoes. Its bold flavor stands up beautifully to the potatoes and creamy sauce, creating a balanced and satisfying taste. Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains cellulose, which can hinder melting.
• Gruyère Cheese (1 cup, shredded): Gruyère cheese adds a layer of nutty, complex flavor to the cheese blend. It melts beautifully and contributes to the overall richness and depth of taste, complementing the sharp cheddar perfectly. Again, freshly grated is recommended.
• Fresh Thyme Sprigs (2-3 sprigs): Fresh thyme infuses the dish with a subtle herbaceous aroma and flavor. The earthy notes of thyme pair wonderfully with potatoes and cheese, adding a touch of freshness and sophistication.
• Nutmeg (Pinch, freshly grated): A pinch of freshly grated nutmeg adds a warm, subtle spice that enhances the overall flavor profile. Nutmeg complements the creaminess and cheesiness, adding a touch of complexity without being overpowering. Freshly grated nutmeg is far superior in flavor to pre-ground.
• Salt and Black Pepper (to taste): Salt and pepper are essential for seasoning and balancing the flavors. Season generously at each stage to ensure every layer is perfectly seasoned. Freshly ground black pepper offers a more robust flavor than pre-ground.

Step-by-Step Instructions for Perfect Cheesy Scalloped Potatoes

Creating these Cheesy Scalloped Potatoes is surprisingly straightforward, even for beginner cooks. Follow these detailed instructions for a guaranteed delicious outcome:

1. Prepare the Potatoes: Begin by thoroughly washing and scrubbing the russet potatoes. There’s no need to peel them for scalloped potatoes; the skin adds texture and nutrients. Using a mandoline or a very sharp knife, thinly slice the potatoes into uniform rounds, about 1/8 inch thick. Uniform slices ensure even cooking. If you don’t have a mandoline, take your time and aim for consistent slices. Place the potato slices in a bowl of cold water as you slice them to prevent browning and remove excess starch. This step helps ensure the potatoes cook evenly and don’t become sticky.
2. Sauté the Aromatics: Preheat your oven to 375°F (190°C). While the oven is preheating, prepare the aromatic base for your sauce. Finely dice the yellow onion and mince the garlic cloves. In a large, oven-safe skillet (cast iron works wonderfully) or a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Don’t let the onions brown; you want them to be soft and sweet. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Make the Roux: Reduce the heat to low. Sprinkle the 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir constantly with a whisk for about 2-3 minutes to cook out the raw flour taste and create a smooth roux. This step is crucial for a lump-free sauce. The roux should be pale golden and smell slightly nutty.
4. Create the Cream Sauce: Gradually whisk in the 2 cups of whole milk, ensuring there are no lumps. Continue whisking until the sauce begins to thicken slightly. Then, pour in the 1 cup of heavy cream and stir to combine. Bring the sauce to a gentle simmer, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Season the sauce generously with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Taste and adjust seasonings as needed. Remember that the cheese will also add saltiness.
5. Assemble the Scalloped Potatoes: Drain the potato slices from the cold water and pat them dry with paper towels. This step removes excess moisture and helps the sauce adhere better. Remove the thyme leaves from the sprigs and finely chop them. Add the chopped thyme to the cream sauce and stir. Now, it’s time to assemble the scalloped potatoes. If using a separate baking dish instead of an oven-safe skillet, lightly grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter.
6. Layer the Potatoes and Cheese: Begin layering the potato slices in the skillet or baking dish, slightly overlapping each slice. Arrange about one-third of the potato slices in an even layer on the bottom. Sprinkle about one-third of the shredded sharp cheddar cheese and one-third of the shredded Gruyère cheese over the potatoes. Pour about one-third of the cream sauce evenly over the cheese layer. Repeat these layers two more times: potatoes, cheese, sauce, potatoes, cheese, sauce, ending with a layer of sauce and cheese on top. This layering technique ensures that every potato slice is coated in creamy, cheesy goodness.
7. Bake to Golden Perfection: Cover the skillet or baking dish tightly with aluminum foil. This prevents the top from browning too quickly and allows the potatoes to steam and cook through evenly. Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue baking for another 30-40 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. The baking time can vary depending on your oven and the thickness of your potato slices. If the top is browning too quickly, you can loosely tent it with foil.
8. Rest and Serve: Once baked, remove the Cheesy Scalloped Potatoes from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully. Resting also makes it easier to slice and serve the potatoes. Garnish with a sprinkle of fresh thyme or chopped parsley, if desired, for a touch of freshness and visual appeal. Serve hot and enjoy the creamy, cheesy goodness!

Nutrition Facts for Cheesy Scalloped Potatoes

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes. It’s based on a recipe yielding approximately 8 servings.

• Serving Size: Approximately 1 cup
• Calories per Serving: 450-550 kcal
• Fat: 30-35g

Please note that these values are approximate and for informational purposes only. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for Cheesy Scalloped Potatoes

The beauty of Cheesy Scalloped Potatoes is that while they taste incredibly decadent, they don’t require hours in the kitchen. Here’s a breakdown of the preparation timeline:

• Prep Time: Approximately 30-40 minutes. This includes washing, slicing the potatoes and onion, mincing garlic, grating cheese, and preparing the sauce. Using a mandoline slicer can significantly reduce potato slicing time.
• Cook Time: Approximately 1 hour 15 minutes to 1 hour 25 minutes. This includes the initial covered baking time and the final uncovered baking time to achieve golden brown perfection and tender potatoes.
• Total Time: Around 1 hour 45 minutes to 2 hours. From start to finish, you can have a delicious pan of Cheesy Scalloped Potatoes ready to serve in under two hours.

While it’s not a quick weeknight meal, the hands-on time is relatively short, and the oven does most of the work. This makes it a great option for weekend dinners or special occasions when you want to impress without spending all day in the kitchen.

How to Serve Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are incredibly versatile and pair well with a wide variety of main courses and occasions. Here are some serving suggestions to inspire you:

• Classic Main Course Pairings:
  • Roasted Chicken or Turkey: The creamy richness of scalloped potatoes is the perfect complement to savory roasted poultry. They are a must-have side dish for Thanksgiving or Christmas dinner.
  • Baked Ham: The salty sweetness of baked ham is beautifully balanced by the cheesy, comforting potatoes. A classic Easter or holiday pairing.
  • Beef Tenderloin or Steak: For a more elegant meal, serve scalloped potatoes alongside a juicy beef tenderloin or steak. The richness of the potatoes elevates the steak dinner.
  • Pork Chops or Roast Pork: Scalloped potatoes are a hearty and satisfying side for pork dishes, from simple pork chops to a flavorful roast pork loin.
• Vegetarian Main Course Options:
  • Lentil Loaf: For a vegetarian feast, serve scalloped potatoes with a hearty lentil loaf. The creamy potatoes complement the earthy lentils.
  • Mushroom Wellington: The richness of scalloped potatoes pairs wonderfully with the savory and earthy flavors of a mushroom Wellington.
  • Vegetable Skewers: Serve alongside grilled or roasted vegetable skewers for a balanced and colorful vegetarian meal.
• Occasions to Serve:
  • Holiday Dinners: Thanksgiving, Christmas, Easter – Cheesy Scalloped Potatoes are a beloved holiday side dish that everyone expects and enjoys.
  • Sunday Suppers: Perfect for a cozy and comforting Sunday supper with family.
  • Potlucks and Gatherings: A crowd-pleasing dish that travels well and is always a hit at potlucks, barbecues, and family gatherings.
  • Special Occasions: Elevate any special occasion dinner with this decadent and impressive side dish.
• Garnish Ideas:
  • Fresh Parsley or Chives: A sprinkle of fresh, chopped herbs adds a pop of color and freshness.
  • Crispy Fried Onions: For added texture and a savory crunch, top with crispy fried onions just before serving.
  • Breadcrumbs (Panko or Regular): For extra golden brown and a slightly crunchy topping, sprinkle breadcrumbs over the cheese before the last part of baking.
  • Paprika: A dusting of paprika adds a touch of color and a subtle smoky flavor.

Additional Tips for the Best Cheesy Scalloped Potatoes

Elevate your Cheesy Scalloped Potatoes from good to extraordinary with these helpful tips and tricks:

1. Potato Variety Matters: While russet potatoes are recommended for their starch content, you can also use Yukon Gold potatoes for a slightly creamier and less starchy result. Avoid waxy potatoes like red potatoes, as they don’t release enough starch and may result in a less creamy sauce. Experiment to find your favorite potato type for this dish.
2. Slice Potatoes Uniformly: Consistent potato slices are crucial for even cooking. Use a mandoline for perfectly uniform slices, or take extra care when slicing by hand. Uneven slices will cook at different rates, leading to some potatoes being undercooked while others are overcooked.
3. Don’t Rinse Potatoes Excessively: While rinsing potatoes in cold water removes excess starch and prevents browning, don’t over-rinse them. A little starch is necessary to help thicken the sauce and create that creamy texture we desire in scalloped potatoes. A quick rinse and soak is sufficient.
4. Freshly Grated Cheese is Key: Always use freshly grated cheese, especially for the cheddar and Gruyère. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder melting and result in a grainy texture. Freshly grated cheese melts much smoother and has a superior flavor.
5. Adjust Cheese Blend to Your Taste: While cheddar and Gruyère are a classic combination, feel free to experiment with other cheese blends. Monterey Jack, Fontina, or even a smoked Gouda can add interesting flavor variations. Consider using a blend of cheeses for a more complex flavor profile.
6. Infuse the Cream Sauce with Flavor: Beyond thyme and nutmeg, you can infuse the cream sauce with other aromatics. Bay leaves, a sprig of rosemary, or even a pinch of cayenne pepper can add depth and complexity to the sauce. Remove bay leaves and rosemary sprigs before layering the potatoes.
7. Make Ahead for Convenience: Cheesy Scalloped Potatoes can be partially or fully prepared ahead of time. You can assemble the dish up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Add about 15-20 minutes to the baking time if baking directly from the refrigerator. Alternatively, you can fully bake the potatoes, let them cool, and then reheat them gently in the oven.
8. Reheat Scalloped Potatoes Properly: To reheat leftover scalloped potatoes, preheat your oven to 350°F (175°C). Cover the potatoes with foil and bake until heated through, about 20-30 minutes. Avoid microwaving, as it can make the potatoes dry and the sauce separate. Adding a splash of milk or cream before reheating can help restore moisture.

Frequently Asked Questions (FAQ) About Cheesy Scalloped Potatoes

Still have questions about making the perfect Cheesy Scalloped Potatoes? Here are some frequently asked questions and their answers:

Q1: Can I make scalloped potatoes without cheese?

A: Yes, you can make scalloped potatoes without cheese, often referred to as “Potatoes au Gratin” if breadcrumbs are used, or simply “Scalloped Potatoes” if made with a creamy sauce. Omit the cheese from the recipe, and you’ll still have a delicious and creamy potato side dish. The cheese adds richness and flavor, but the creamy sauce and potatoes are still satisfying on their own.

Q2: What’s the difference between scalloped potatoes and potato gratin?

A: While often used interchangeably, there is a subtle difference. Traditional scalloped potatoes are typically made with thinly sliced potatoes baked in a creamy sauce, often without cheese (historically). Potato gratin, or Potatoes au Gratin, generally includes cheese in the sauce and often has a breadcrumb topping. However, modern recipes often blend these concepts, with cheesy scalloped potatoes being a very common and popular variation.

Q3: Can I use milk instead of heavy cream in the sauce?

A: Yes, you can substitute whole milk or even half-and-half for heavy cream to lighten up the dish. However, using only milk will result in a less rich and less thick sauce. If using only milk, you may need to simmer the sauce for a longer period to thicken it sufficiently. For the best creamy texture, a combination of milk and heavy cream is recommended.

Q4: Can I add meat to scalloped potatoes?

A: Absolutely! Adding cooked ham, bacon, or even crumbled cooked sausage can transform scalloped potatoes into a heartier, more complete meal. Layer the cooked meat between the potato layers along with the cheese and sauce. Cooked ham is a classic addition, creating a comforting and flavorful casserole.

Q5: How do I prevent my scalloped potatoes from being watery?

A: Several factors contribute to watery scalloped potatoes. Ensure you are using starchy potatoes like russets, rinsing them briefly but not excessively, and patting them dry before layering. Cook the roux and cream sauce properly to thicken it adequately before baking. Baking covered initially helps the potatoes steam and release moisture gradually, but removing the foil for the last part of baking allows excess moisture to evaporate.

Q6: Can I make scalloped potatoes ahead of time and freeze them?

A: While you can assemble scalloped potatoes ahead of time and refrigerate them, freezing is not recommended. Potatoes tend to change texture and become grainy when frozen and thawed, and the creamy sauce may separate. It’s best to bake them fresh or prepare them a day ahead and refrigerate before baking or reheating.

Q7: What is the best cheese for scalloped potatoes?

A: Sharp cheddar and Gruyère are a classic and delicious combination. Sharp cheddar provides tangy cheesiness, while Gruyère adds nutty complexity and excellent melting properties. Other good cheese options include Monterey Jack, Fontina, Gouda, and Parmesan. Experiment with different cheese combinations to find your personal favorite.

Q8: How long do leftover scalloped potatoes last in the refrigerator?

A: Leftover Cheesy Scalloped Potatoes will last for 3-4 days in the refrigerator when stored in an airtight container. Ensure they are cooled completely before refrigerating. Reheat thoroughly in the oven for the best texture and flavor.

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