If you’re craving a comforting, creamy side that can easily become the star of your dinner table, this Cheesy Scalloped Potatoes Recipe is exactly what you need. Layers of tender potatoes bathed in a rich, cheesy cream sauce and topped with a golden crust make every bite pure bliss. It’s a timeless dish that brings nostalgia and warmth, perfect for family dinners or special occasions. Once you try this, it will quickly become a cherished favorite you’ll want to make again and again.
Ingredients You’ll Need
This Cheesy Scalloped Potatoes Recipe calls for simple, everyday ingredients, but each one plays a crucial role in building that luscious flavor and texture. From the creamy milk to the sharpness of cheddar and the subtle warmth of nutmeg, every component makes the dish irresistibly delicious.
- Potatoes (2 lbs, Yukon Gold or Russet): Thinly sliced for tender layers that cook evenly and soak up the sauce beautifully.
- Butter (2 tablespoons): Essential for creating a rich base and greasing the dish to prevent sticking.
- All-purpose flour (2 tablespoons): The thickening agent that transforms the milk into a creamy sauce.
- Whole milk (2 cups, or half-and-half): Adds velvety smoothness and richness to the sauce.
- Grated cheddar cheese (1 cup, optional): Melts into the sauce adding sharp, cheesy depth to every bite.
- Small onion (1, finely chopped): Brings gentle sweetness and savory notes.
- Garlic cloves (2, minced): Infuses the sauce with aromatic warmth.
- Salt (1/2 teaspoon): Enhances all the flavors thriving in the dish.
- Black pepper (1/4 teaspoon): Adds a subtle, balancing spice.
- Ground nutmeg (1/4 teaspoon, optional): Offers a delicate warmth that complements the creaminess.
- Grated Parmesan cheese (1/2 cup, for topping, optional): Creates a savory, golden crust on top that’s simply irresistible.
How to Make Cheesy Scalloped Potatoes Recipe
Step 1: Preheat and Prepare Your Dish
Begin by setting your oven to 350°F (175°C). While it warms, generously butter a 9×13-inch baking dish or spray it with non-stick spray. This preparation step ensures your potatoes won’t stick, and you’ll get a beautifully browned edge on your casserole.
Step 2: Sauté Onions and Garlic
In a medium saucepan, melt the butter over medium heat. Add your finely chopped onion and sauté until softened and fragrant—about 5 minutes. Then mix in the minced garlic and cook for an additional minute. This smell alone will make your kitchen feel so inviting!
Step 3: Make the Roux and Cream Sauce
Whisk in the flour, stirring constantly for 1 to 2 minutes to cook out the raw taste. Gradually pour in the milk, keeping a steady whisk to avoid lumps. Bring this mixture to a gentle simmer and let it thicken slightly, which takes around 5 minutes. Then season with salt, pepper, and a dash of nutmeg if you like that subtle hint of warmth. If you want extra cheesiness, stir in the grated cheddar until it melts smoothly into the sauce. This is where the magic happens!
Step 4: Layer the Potatoes and Sauce
Carefully arrange half of your thinly sliced potatoes in an even layer on the bottom of your prepared dish. Pour half of the creamy sauce over this first layer, making sure every slice is coated. Repeat with the remaining potatoes and sauce, creating those beautiful alternating layers that make scalloped potatoes so satisfying.
Step 5: Add the Parmesan Topping
If you’re feeling fancy, sprinkle the grated Parmesan cheese evenly on top. It adds a nutty, savory crust that becomes golden and slightly crispy when baked—utter perfection when paired with the creamy layers below.
Step 6: Bake Until Bubbling and Golden
Cover the dish tightly with foil and slide it into your preheated oven. Bake for 45 minutes, then remove the foil and bake for an additional 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender and the top is a gorgeous golden brown, bubbling with cheesy goodness.
Step 7: Rest Before Serving
Patience is a virtue here! Let your scalloped potatoes rest for 5 to 10 minutes before digging in. This allows the sauce to thicken slightly and the flavors to settle, making your first bite wonderfully satisfying.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
Freshly chopped parsley or chives sprinkled on top add a pop of color and a fresh herbaceous note that brightens the rich dish. For a bit of crunch, toasted breadcrumbs make for a delightful finishing touch.
Side Dishes
This Cheesy Scalloped Potatoes Recipe pairs perfectly with roasted meats like chicken, beef, or pork, and complements a crisp green salad beautifully. The creamy richness balances wonderfully with something fresh and tangy.
Creative Ways to Present
Serve it in individual ramekins for a charming presentation at dinner parties, or turn extra thin slices into mini scalloped potato stacks baked in muffin tins for a fun, portable appetizer. Either way, it’s sure to impress!
Make Ahead and Storage
Storing Leftovers
Store your leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making the next-day taste just as delightful.
Freezing
This dish freezes well before baking. Prepare it fully, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, bake from frozen—just add about 20 to 30 minutes to the baking time and keep it covered until it’s heated through.
Reheating
Reheat leftovers in the oven at 350°F until warmed throughout for the best texture. If you’re in a rush, microwave on medium power, but the oven ensures the top stays delightfully crispy and the inside creamy.
FAQs
Can I use other types of cheese in this Cheesy Scalloped Potatoes Recipe?
Absolutely! Besides cheddar and Parmesan, you can try Gruyère, mozzarella, or even a mix of cheeses to create unique flavors. Just be sure to use cheeses that melt well to keep that creamy texture.
What type of potatoes work best for scalloped potatoes?
Yukon Gold and Russet potatoes are ideal because Yukon Golds hold their shape and have a buttery flavor, while Russets become tender and absorb sauce wonderfully. Avoid waxy potatoes, as they can become too firm or gluey when baked.
Can I make this recipe vegan or dairy-free?
Yes! Substitute butter with vegan margarine, use a plant-based milk thickened carefully with flour or cornstarch, and swap out cheeses for vegan alternatives. The result might be different in flavor but still tasty and comforting.
How thin should I slice the potatoes?
Thin slices, about 1/8 inch thick, are ideal so they cook evenly and layer well. If slices are too thick, the potatoes might take longer to cook and create uneven textures.
Why does the recipe call for nutmeg?
Nutmeg, though optional, enhances creamy dishes by adding subtle warmth and complexity. It’s a classic spice that pairs beautifully with dairy, elevating the overall flavor without overpowering the potatoes and cheese.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe is a guaranteed crowd-pleaser that brings together simple ingredients into a dish bursting with creamy, cheesy goodness. Whether for a family dinner or a festive gathering, it’s comforting food at its finest. I can’t wait for you to try it and fall in love with those tender, flavorful layers as much as I do!
Print
Cheesy Scalloped Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic creamy scalloped potatoes layered with a rich cheese sauce, baked to golden perfection. This comforting casserole features thinly sliced Yukon Gold or Russet potatoes smothered in a buttery roux-based cream sauce with onions, garlic, and a blend of cheddar and Parmesan cheeses, making it an ideal side dish for family dinners and special occasions.
Ingredients
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), thinly sliced
Cream Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1 cup grated cheddar cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the potatoes from sticking during baking.
- Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute to release its aroma. Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes, stirring constantly to avoid burning.
- Add Milk: Gradually whisk in the milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes. Season with salt, black pepper, and optionally ground nutmeg. If using cheddar cheese, stir it in now until melted and the sauce is smooth and creamy.
- Layer the Potatoes: Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour half of the cream sauce evenly over the potatoes to coat them thoroughly. Add the remaining potato slices as a second layer, then pour the rest of the cream sauce on top.
- Top with Parmesan: If desired, sprinkle grated Parmesan cheese evenly over the top layer of potatoes to add a flavorful, golden crust once baked.
- Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 45 minutes. After this initial baking, remove the foil and bake uncovered for an additional 15-20 minutes until the potatoes are tender when pierced with a fork, and the top is golden and bubbly.
- Serve: Remove the baking dish from the oven and let the scalloped potatoes cool for 5-10 minutes before serving. This resting time helps the dish set and makes it easier to serve.
Notes
- For extra creaminess, substitute whole milk with half-and-half or a mix of heavy cream and milk.
- Use a mandoline slicer for uniform, thin potato slices, which ensures even cooking.
- To make this dish vegetarian, use vegetarian-friendly cheese and butter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- To enhance flavor, add fresh herbs like thyme or rosemary to the cream sauce.
