Cheesy scalloped potatoes are a warm and comforting dish! With layers of tender potatoes slathered in creamy cheese sauce, it’s truly a side dish worth sharing.
Everyone loves a good cheesy bite, and I can’t resist seconds! I usually serve this with roasted chicken, but honestly, it’s great on its own too. Yum! 🧀🥔
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon Gold for their buttery flavor and great texture. Russets are a good choice too; they yield fluffier potatoes. If you need a low-carb option, try using cauliflower instead. You can slice it similarly!
Cheese: Sharp cheddar gives a nice, bold flavor. If you’re looking for something milder, feel free to use mild cheddar or even mozzarella for a creamier texture. Adding a bit of Gruyère can elevate the cheese flavor too!
Milk: Whole milk creates the richest sauce, but you can substitute with 2% milk or a non-dairy milk like almond or oat milk for a lighter version. Just check that the non-dairy type is unsweetened.
Butter: Unsalted butter is ideal, but if you only have salted butter, just reduce the added salt. For a dairy-free alternative, try using olive oil or coconut oil in the roux.
How Do I Make a Creamy Cheese Sauce?
A smooth cheese sauce can make or break scalloped potatoes. Here’s how to do it right:
- Melt the butter over medium heat and whisk in the flour quickly to avoid burning.
- Cook the flour for 1-2 minutes until it’s bubbly but not browned. This is your roux.
- Gradually add warmed milk to the roux, whisking constantly to avoid lumps.
- Keep stirring until it thickens; this usually takes about 5 minutes.
- Finally, stir in the cheeses off the heat until you have a creamy, smooth sauce.
This technique ensures that your cheese sauce is velvety and delicious!
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Scalloped Potatoes:
- 4 cups thinly sliced potatoes (Yukon Gold or Russets work well)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warmed)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh thyme or parsley for garnish
Time Estimate:
This delicious cheesy scalloped potatoes dish takes about 15 minutes to prepare and around 1 hour and 15 minutes to bake. Allow for an extra 10 minutes of resting time before serving, making the total about 1 hour and 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Bake Dish:
Start by preheating your oven to 375°F (190°C). While the oven heats up, grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Make the Roux:
In a medium saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour and cook it for about 1-2 minutes, stirring constantly so it doesn’t brown. This mixture is called a roux and acts as a thickener for your cheese sauce.
3. Prepare the Cheese Sauce:
Next, gradually whisk the warmed milk into the roux. Keep stirring for about 5 minutes or until the sauce thickens. Once thickened, remove the saucepan from heat and stir in 1 1/2 cups of the cheddar cheese, Parmesan cheese, salt, pepper, and garlic powder (if using). Keep stirring until all the cheese melts and your sauce is smooth.
4. Layer the Potatoes and Sauce:
Now it’s time to assemble your dish! Arrange a layer of sliced potatoes evenly in the greased baking dish. Pour a portion of the cheese sauce over this potato layer, ensuring it covers well. Repeat this layering process with the remaining potatoes and cheese sauce, finishing with sauce on top for a cheesy finish.
5. Bake the Potatoes:
Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top layer. Cover the dish with aluminum foil and bake for 45 minutes. This helps steam the potatoes and cook them through.
6. Finish Baking and Serve:
After 45 minutes, remove the foil and bake for another 25-30 minutes. You’ll know it’s ready when the top is golden brown and bubbly, and the potatoes are tender when poked with a fork. Once done, let the dish rest for about 10 minutes before serving, as this will help it set a bit.
7. Garnish and Enjoy:
Before serving, sprinkle fresh thyme or parsley on top for a lovely garnish. Enjoy your creamy, cheesy scalloped potatoes with their perfectly browned crust and tender, flavorful layers!
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold are great for their creamy texture, but you can also use Russets for a fluffier bite. If you want to try something different, sweet potatoes or even cauliflower can work as a delightful substitute.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the scalloped potatoes in advance! You can assemble everything and cover it tightly with plastic wrap or foil, then refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will be cold from the fridge.
How to Store Leftovers?
Store any leftover scalloped potatoes in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or reheat in the microwave with a splash of milk to keep it creamy.
Can I Add Other Ingredients?
Definitely! Feel free to mix in cooked bacon, ham, or even vegetables like spinach or broccoli for added flavor and nutrition. Just make sure to adjust the cooking time slightly if you’re adding dense vegetables to ensure everything is cooked through.
