Cheesy scalloped potatoes are the ultimate comfort food! Layers of tender potatoes are baked with creamy cheese for a warm and cheesy delight that’s hard to resist.
Who can say no to that gooey cheese melting over soft potatoes? I love making this dish for family dinners—it’s always a hit and leaves everyone smiling! 🥔❤️
Key Ingredients & Substitutions
Russet Potatoes: These are the go-to choice for scalloped potatoes due to their starchy quality, which helps create a creamy texture. If you prefer, Yukon Gold potatoes work well too, as they are waxy and hold shape nicely.
Milk and Heavy Cream: Using whole milk adds richness, but you can substitute with half-and-half or use a blend of low-fat milk and extra butter for a lighter version. Dairy-free alternatives like almond or oat milk can also work, just ensure to pair with a non-dairy cream for the same texture.
Cheddar Cheese: Sharp cheddar gives a wonderful flavor. If you want something milder, go for a medium cheddar, or mix it up with Gruyère or Monterey Jack for variety. For a healthier option, low-fat cheese can be used, though it may alter the creaminess.
Butter: Unsalted butter is ideal to control the saltiness of the dish. If you need a dairy-free option, use olive oil or vegan butter instead.
How Can You Ensure Your Potatoes Are Perfectly Cooked?
Cooking the potatoes until perfectly tender is crucial for cheesy scalloped potatoes. Here’s how to get it just right:
- Slice the potatoes as evenly as possible (about 1/8 inch thick) to ensure they cook evenly.
- Layering is key! Start with a layer of potatoes, then sauce, and repeat. This lets the sauce permeate the potatoes.
- Cover the dish with foil early on to trap steam, which helps cook the potatoes through.
- Always check for doneness with a fork—if it easily pierces through the potatoes, they’re ready!
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 3 pounds russet potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
For Garnish:
- Fresh thyme or sage leaves
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 1 hour to bake. You’ll spend a bit of time slicing those potatoes and mixing your cheese sauce, but trust me, the end result will be well worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Begin by preheating your oven to 375°F (190°C). While that’s warming up, butter your 9×13 inch baking dish or any similar sized casserole dish so your cheesy goodness doesn’t stick!
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Once it’s fully melted, whisk in the flour and cook for about 1 minute. This will give you a nice roux. Then, gradually whisk in the milk and cream. Keep whisking until the mixture becomes smooth and starts to thicken, which usually takes around 5-7 minutes.
3. Combine the Cheese:
After the sauce has thickened, remove it from heat. Stir in 1 1/2 cups of the shredded cheddar cheese until it’s all melted and smooth. Season with salt, pepper, and garlic powder if you like that extra flavor kick!
4. Layer Your Ingredients:
Now it’s time to layer! Start with half of the sliced potatoes, placing them evenly in the bottom of the buttered baking dish. Pour half of the cheesy sauce over the potatoes. Repeat this step by adding the remaining potato slices and topping them with the rest of the cheese sauce.
5. Final Touches:
Sprinkle the last 1/2 cup of grated cheddar cheese over the top for a cheesy crust. Cover the dish with foil and pop it in the oven to bake for 45 minutes.
6. Bake and Brown:
After 45 minutes, carefully remove the foil. Bake for an additional 25-30 minutes, until the potatoes are tender and the top is golden brown and bubbly delicious.
7. Garnish and Serve:
Once it’s out of the oven, let it cool for about 5-10 minutes. Garnish with fresh thyme or sage leaves, and then it’s ready for serving! Enjoy your creamy, cheesy scalloped potatoes!
Can I Use Different Types of Potatoes?
Yes, you can use Yukon Gold or red potatoes if you prefer! Just note that they may cook slightly differently, so adjust your cooking time accordingly.
What Can I Substitute for Heavy Cream?
If you want a lighter option, feel free to use half-and-half or a combination of whole milk and a little butter. For a dairy-free alternative, try using coconut cream or a nut-based cream.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the microwave or bake in the oven at a low temperature to keep them creamy.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can assemble everything up to the baking step and refrigerate it for up to 24 hours. Just make sure to let it sit at room temperature for about 30 minutes before baking, or increase the baking time if it’s cold from the fridge.