Cheesy scalloped potatoes are a creamy hug in a dish! With layers of tender potatoes and gooey cheese, they’re simply irresistible.
Honestly, who can resist that cheesy goodness? I always find myself going back for seconds—okay, maybe thirds! 😂 These potatoes make a great side for any meal and are super easy to make.
Key Ingredients & Substitutions
Potatoes: I often use Russet or Yukon Gold as they’re creamy and hold up well when baked. If you’re looking for a lower-carb option, cauliflower could work too, but the texture will be different.
Butter: Unsalted butter is my go-to for better control over seasoning. You can swap in olive oil or vegan butter if needed, especially for a dairy-free version.
Cheese: Sharp cheddar gives great flavor! You can also mix cheeses like Gruyère or Monterey Jack for a meltier result. For a dairy-free option, use plant-based cheese alternatives.
Milk: Whole milk adds creaminess, but if you want a lighter alternative, try almond milk or oat milk. Just check if they’re unsweetened.
What’s the Best Way to Create a Luscious Cheese Sauce?
Making the cheese sauce can feel tricky, but it’s quite straightforward once you get the hang of it. The key is to ensure your roux (butter and flour mixture) is cooked properly before adding milk, which helps thicken the sauce beautifully.
- Start by melting the butter, then add flour and stir constantly so it doesn’t burn.
- Gradually whisk in the milk, quickly breaking up any lumps. This is where patience pays off!
- Cook until thick, making sure it coats a spoon. This signals that it’s ready for the cheese!
Just remember, low and slow! This way, you can avoid any lumps and have a smooth, cheesy delight.
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 cups potatoes, thinly sliced (about 4-5 medium potatoes, e.g. Russet or Yukon Gold)
For the Cheese Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk (whole milk preferred)
- 1 1/2 cups sharp cheddar cheese, shredded
For Seasoning:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 1 hour to bake, giving you a total of about 1 hour and 15 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). Then, take a 9×13 inch baking dish (or any similar oven-safe dish) and butter it well, so nothing sticks.
2. Slice the Potatoes:
Peel the potatoes and thinly slice them to about 1/8 inch thick. A sharp knife or a mandoline slicer works great for this. Aim for even slices to ensure they cook evenly.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour and keep stirring for about 1-2 minutes until it turns light golden—this is your roux. Then, gradually whisk in the milk, making sure no lumps form. Cook the sauce for about 5-7 minutes until it’s thick enough to coat the back of a spoon.
4. Add Cheese and Seasoning:
Once your sauce is ready, remove it from heat and stir in 1 cup of shredded cheddar cheese until it melts and becomes smooth. Now add the garlic powder, onion powder, salt, pepper, and paprika (if using). Taste the sauce and adjust any seasoning as needed.
5. Layer the Potatoes and Sauce:
Arrange half of the sliced potatoes in an even layer at the bottom of your prepared baking dish. Pour half of the cheese sauce over this layer. Repeat with the remaining potatoes and sauce, ensuring everything is spread evenly.
6. Top with Cheese:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the last layer.
7. Bake:
Cover the dish loosely with aluminum foil and bake for 35 minutes. Then, remove the foil and continue baking for another 25-30 minutes, or until the potatoes feel tender and the top is bubbly and golden brown.
8. Cool and Serve:
Let the scalloped potatoes cool for about 5-10 minutes before serving. Garnish with chopped fresh parsley for a pop of color. Enjoy this creamy, cheesy delight with your favorite main dishes!
This classic recipe results in tender, flavorful potatoes with a luscious cheesy sauce and a beautifully browned top—just like in the picture!
Can I Use Different Types of Potatoes?
Yes, you can! While Russet and Yukon Gold are ideal for their creaminess, red potatoes or even sweet potatoes can work too. Just keep in mind that different potatoes may alter the texture and flavor slightly.
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, substitute the butter with vegan butter, use oat or almond milk in place of regular milk, and choose a dairy-free cheese that melts well. Just make sure to check for flavors you enjoy!
Can I Make Scalloped Potatoes Ahead of Time?
Absolutely! You can assemble the dish up to a day in advance and keep it covered in the refrigerator. When ready to bake, just add a few extra minutes to the cooking time since it will be starting cold.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to restore some creaminess if needed.
