Cheesy scalloped potatoes are a creamy and cheesy delight that will warm your heart. Layered with tender potatoes and rich cheese, they’re wonderfully satisfying.
These potatoes always make me feel at home, especially on cozy nights. I love serving them as a side dish or just munching on them straight from the dish. Who can resist? 🧀🥔
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for scalloped potatoes due to their starchy texture. If you can’t find russets, Yukon Gold potatoes are a great alternative. They have a creamy consistency and taste good too.
Cheddar Cheese: While sharp cheddar is a fan favorite for its bold flavor, you can mix it up. Monterey Jack or Gruyère also melt beautifully. For a lower-fat option, try reduced-fat cheese, but note that it might not melt as nicely.
Heavy Cream: If you want to lighten up the dish, use half and half or even whole milk, but this will affect the richness. Vegan alternatives, like coconut cream or nut milk, work too—just adjust the flavor with a little nutritional yeast for some cheesy taste.
Butter: Feel free to replace butter with olive oil or a plant-based butter to make this dish dairy-free. The flavor will be a bit different, but still enjoyable!
How Do I Get Creamy, Thicker Sauce for My Scalloped Potatoes?
The trick to a delicious, creamy sauce lies in cooking the flour properly before adding the cream and milk. Start by melting the butter over medium heat and adding your onions until they are soft. This builds flavor!
- After adding the garlic, sprinkle the flour and stir—it should be slightly golden after about a minute.
- Gradually whisk in the heavy cream and milk, making sure to stir constantly. This prevents lumps.
- Keep stirring until you see the mixture thicken. If it seems too thin, let it cook a bit longer!
This technique is key to achieving a smooth texture that coats the potatoes beautifully. Enjoy your cooking!
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes, thinly sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
For the Creamy Sauce:
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
For Garnish:
- ¼ cup fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 1 hour to bake. So, you’re looking at around 1 hour and 15 minutes total before you can enjoy these cheesy scalloped potatoes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by heating your oven to 375°F (190°C). This way, it’s nice and hot when you’re ready to bake your potatoes!
2. Cook the Onions and Garlic:
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once it’s melted, add the finely chopped onion. Cook it for about 5 minutes until it’s nice and translucent. Next, stir in the minced garlic and cook for another minute. You’ll love the aroma!
3. Make the Creamy Sauce:
Sprinkle 2 tablespoons of flour over the onion and garlic mixture and stir well. Cook this for about 1 minute to get rid of the raw flour taste. Gradually whisk in the heavy cream and milk, mixing continuously until the mixture thickens. Add salt and pepper to taste.
4. Layer the Potatoes:
In a greased baking dish, layer half of your thinly sliced potatoes. Pour half of the creamy sauce over the potatoes, and then sprinkle half of the shredded cheddar cheese on top. Repeat this process with the remaining potatoes, creamy sauce, and finish with the last bit of cheddar cheese.
5. Bake:
Cover the baking dish with foil and pop it into the oven. Bake for 45 minutes. After that, remove the foil and bake for an additional 15-20 minutes until the top is golden and the potatoes are tender when poked with a fork.
6. Garnish and Serve:
Once out of the oven, let your dish cool slightly. Before you dig in, sprinkle some fresh chopped parsley on top for a lovely finish!
Enjoy your creamy and cheesy scalloped potatoes!
Can I Use Different Types of Cheese?
Absolutely! Feel free to experiment with other cheeses like Gruyère, mozzarella, or even a spicy pepper jack for a bit of heat. Just make sure to use cheeses that melt well for that creamy consistency.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with a mixture of half milk and half sour cream, or use a combination of milk and a bit of cornstarch to thicken it. Just keep in mind that the flavor and texture might be slightly different.
Can I Make This Recipe Ahead of Time?
Yes! You can assemble the dish a day in advance. Just cover it tightly with plastic wrap and store it in the fridge. When you’re ready to bake, remove the wrap and bake it. You may need to increase the baking time slightly since it will be cold from the fridge.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, just pop it in the oven at 350°F (175°C) until warmed through, or heat it in the microwave. If it seems dry, you can add a splash of milk for moisture.
