These delicious and elegant Cheesy Scalloped Potatoes are the perfect side dish for any family dinner. Beautifully golden and slightly crispy on top and filled with a rich and cheesy cream sauce, they are sure to have your guests coming back for more!
When the holidays are near, it's time to start breaking out those dishes that feed a crowd. This cheesy scalloped potatoes recipe is incredibly easy to put together. It's one of my all-time favorites for Easter, Thanksgiving, and Christmas.
Thinly sliced potatoes are stacked, and a rich and creamy cheese sauce is poured over the top and baked until it is perfectly golden brown.
We sprinkle these cheesy potatoes with some fresh thyme right when they come out of the oven. The fresh herbs create a beautiful aroma that will fill your kitchen and have your guests turn their heads.
Homemade scalloped potatoes are a stunning side to feast your eyes on, and even picky eaters love it too!
How do scalloped potatoes differ from Au Gratin potatoes?
Traditionally, scalloped potatoes are prepared with cream and butter but do not always contain cheese. Alternatively, au gratin potatoes always include cheese. Many au gratin recipes include layered sliced potatoes and corresponding layers of shredded cheese.
Nowadays, they are used virtually interchangeably, and cheese is much more commonly used in both recipes.
Cheesy Scalloped Potatoes Ingredients
Yukon Gold Potatoes - I love using Yukon gold potatoes because they have a wonderful buttery soft texture. If you cannot find Yukon potatoes, russet potatoes are a great alternative. Using a mandolin to slice them even is the trick to great scalloped potatoes.
Whole Milk - To make the cheese sauce in this recipe, we create a roux. A roux thickens the cheese sauce and requires whole milk, butter, and flour.
Shredded Cheese - I use a combination of gruyere cheese and white cheddar cheese. Any soft cheese would work in this recipe. Some cheeses I've used are fontina, gouda, mozzarella, sharp cheddar, white cheddar, or parmesan cheese.
Butter - I like to use salted butter to make the roux for this recipe. Potatoes can handle a LOT of salt even with the added cheese in this recipe.
Flour - Good old all-purpose flour is perfect when starting with a roux to make a creamy sauce.
Spices - Garlic powder, onion powder, and paprika go great with any cheese sauce. You could, of course, add some sautéed chopped garlic cloves and diced onion before making the cheese sauce; however, using dried spices puts the "easy" in this easy cheesy scalloped potatoes recipe.
How to make Cheesy Scalloped Potatoes
Make the creamy sauce - Combine the flour and butter in a pot and whisk together. Then add the milk and slowly add inthe shredded cheese a little bit at a time. Make sure to keep whisking and make sure the cheese is melted before adding in more. Once all the cheese is melted, add the spices, salt and pepper.
Layering the potatoes - Layer the thinly sliced potatoes in a greased large casserole dish vertically or horizontally (whichever direction you prefer). Slowly pour the cheese sauce over the layered potatoes, ensuring each potato slice gets some creamy sauce.
Bake - Cover the baking dish with foil and bake for 30 minutes. Remove the foil after 30 minutes and continue to bake for 20-30 more minutes until bubbly and golden brown on top.
Enjoy! - Remove the scalloped potatoes from the oven and garnish with fresh thyme if desired. This dish is best if served warm.
Tips For The Best Cheesy Scalloped Potatoes
- Use a mandolin - I like to use this mandolin, which makes slicing the potatoes thinly a breeze. They are relatively inexpensive and can be used for thinly slicing all kinds of vegetables, Brussels sprouts for salads, cheeses, and pickles.
- No peeling required - There is no need to peel your potatoes before slicing them. The skin of the potatoes is loadedwith fiber, and when baked, they create a beautiful golden crust and a show-stopping potato casserole.
- Shred your own cheese - Most pre-shredded cheeses are coated in an anti-caking agent, which will affect the texture of the cheese sauce. It is always best to buy a full block of cheese and shred it yourself.
- Sprinkle with extra cheese for browning - For an extra golden brown crust on top, sprinkle the potatoes with additional cheese or shredded parmesan before baking.
Substitutions & Variations
- Cheese Variations - Any soft, shreddable cheese will work in this recipe. Gouda, fontina, sharp cheddar, or mozzarella all work great.
- Add Protein - Crumbled pieces of cooked bacon, pancetta, or diced ham are delicious sprinkled on top or hidden in between the layers of potatoes.
- Toppings - Add toasted herbed bread crumbs or freshly grated parmesan cheese on top of the potatoes right before baking for a crispier crust. Alternatively, once the potatoes are done baking, add some caramelized onions as a topping right before serving.
- Add Vegetables - Add layers of spinach or kale in-between the sliced potatoes to add some green.
- Use Sweet Potatoes - Use sweet potatoes instead of Yukon potatoes for a lovely twist on this delicious scalloped potato recipe.
- Heavy Cream - Substitute half of the milk with heavy cream for even richer potatoes.
Storage Suggestions
Store any leftover scalloped potatoes by allowing them to cool to room temperature first. Then, transfer the scalloped potatoes to an airtight container and refrigerate for up to 5 days.
To freeze scalloped potatoes, store them in a freezer-safe container for up to two months. When ready to use, thaw them overnight in the refrigerator.
To reheat the scalloped potatoes, bake at 350°F in an oven-safe dish, covered with foil, for 20-30 minutes. If the potatoes become dry, add a splash of milk or cream during baking.
This cheesy scalloped potatoes recipe is my favorite side dish for holidays, brunches, or Easter. The thin delicate layers of potatoes, rich cheesy sauce, and crispy top with fresh herbs will definitely have your friends and family begging for this recipe.
Save this recipe the next time you are looking for a comforting side dish or casserole for the holidays.
For more great side dishes for the holidays, check out these Crispy Balsamic Brussels and Pancetta, Honey Roasted Carrots and Parsnips or this Italian White Bean Salad.
Easy Cheesy Scalloped Potatoes
Equipment
- 1 Mandolin
- 1 9x13 Baking Dish
Ingredients
- 10 - 12 large Yukon Gold potatoes sliced to ⅛th inch thick (4 lbs)
- 2 cups whole milk
- 1 cup shredded gruyere cheese (or any preferred soft cheese)
- 1 cup shredded white cheddar cheese (or any preferred soft cheese)
- 3 tablespoon butter
- 3 tablespoon flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon freshly cracked black pepper
- 1 ½ teaspoon kosher salt
- fresh thyme for garnish (optional)
Instructions
- First, preheat the oven to 350°F and grease the bottom and sides of a large 9x13 baking dish with nonstick cooking spray.Layer the thinly sliced potatoes on the bottom of the pan either vertically or horizontally to your preference.
- In a medium skillet, add the butter over medium heat. Once the butter is melted, add the flour and whisk the butter and flour together for one minute until there are no more lumps.
- Slowly add the milk to the roux while whisking to incorporate the butter and flour into the milk.
- Next, add the shredded cheeses, a small handful at a time, whisking until the cheese has dissolved in the cream sauce before adding more.
- Once all the cheese has melted, add the onion powder, garlic powder, paprika, salt, and freshly cracked black pepper.
- Next, slowly pour the cheese sauce over the top of the potatoes, making sure to get the sides as well.
- Place aluminum foil over the casserole dish and bake it covered for 30 minutes. After 30 minutes, remove the aluminum foil and bake it uncovered for 30 minutes or until it is bubbly and golden brown on top.
- Garnish with fresh thyme if preferred and serve immediately while warm.
Nicco says
If you are looking for a dish that's indulgent, rich, and full of flavor, this one will hit the spot. This recipe is simple it is to make, has minimal ingredients and comes together quickly. Overall, this recipe is a keeper and I would highly recommend it for your next family gathering/holiday party!