Cheesy scalloped potatoes are a warm and comforting dish that combines creamy cheese sauce with tender potatoes. Baked until golden and bubbly, it’s a crowd-pleaser!
Honestly, who can resist that cheesy goodness? I often make it for family gatherings and watch everyone happily go back for seconds. It’s just so good! 😋
Making this recipe is pretty easy. Just layer the potatoes, pour on the cheese sauce, and bake. Perfect as a side dish for almost any meal—you won’t be disappointed!
Key Ingredients & Substitutions
Potatoes: I recommend using Yukon gold or russet potatoes for their creamy texture. If you need a low-carb option, try cauliflower. Just remember, the texture will be different, but still tasty!
Cheese: Sharp cheddar cheese adds a nice punch of flavor, but feel free to mix it up! You can use mild cheese if you prefer a creamier taste. A combination of gouda or Monterey Jack works well too!
Heavy cream & Milk: These create a rich sauce, but you can substitute whole milk with half-and-half for a lighter version. For a dairy-free option, coconut cream or almond milk could work—just note the flavor will change.
Onions and Garlic: This duo boosts the flavors in the dish. If you’re sensitive to garlic or onions, consider using shallots or green onions instead for a milder flavor.
Butter & Flour: This combination creates the roux for the sauce. If you’re looking for a healthier fat, try olive oil instead of butter. For a gluten-free version, use cornstarch to thicken the sauce.
How Do I Make a Creamy Roux for Scalloped Potatoes?
Making a smooth roux is key to achieving a creamy texture. It might seem tricky, but this simple process will set the foundation for your sauce.
- Start by melting butter over medium heat, then add in chopped onions and garlic. Sauté until they’re soft to unleash their flavors.
- Sprinkle the flour over the softened onions and garlic. Stir constantly for about a minute to cook the flour a bit—this helps remove any raw taste.
- Gradually whisk in the heavy cream and milk, continuing to mix until it thickens (around 5-7 minutes). Keep the heat at medium to avoid burning.
- Once thick, season it well, and you’re set to layer it with your potatoes!
Tip: Don’t rush this step—taking your time helps achieve a luscious sauce that coats the potatoes nicely!
How to Make Cheesy Scalloped Potatoes?
Ingredients You’ll Need:
For The Potato Layers:
- 4 large potatoes (Yukon gold or russet), peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
For The Cheese Sauce:
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For Garnish:
- Fresh parsley or chives, for garnish (optional)
How Much Time Will You Need?
This cheesy scalloped potatoes recipe requires about 15 minutes of preparation time, plus 1 hour for baking. After you layer everything and pop it in the oven, you can just relax while it cooks to cheesy perfection!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
Start by preheating your oven to 375°F (190°C). While it warms up, grab a 9×13 inch baking dish and grease it with a little butter or cooking spray to prevent sticking. This is an essential step for easy serving later!
2. Making the Sauce:
In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and minced garlic, cooking them together for about 3-4 minutes until they’re softened and look a bit translucent. This will give your sauce a nice flavor base!
3. Creating the Roux:
Stir in the flour and cook for another minute, stirring constantly. This creates a roux that will help thicken your sauce. Gradually whisk in the heavy cream and whole milk until it’s smooth and inviting. Continue to cook, whisking occasionally, until the sauce thickens, about 5-7 minutes. Once thickened, take it off the heat and season with salt, black pepper, and smoked paprika if you’re using it.
4. Layering the Potatoes:
Now for the fun part! Layer half of the sliced potatoes evenly in the greased baking dish. Pour half of your creamy sauce over the potatoes, then sprinkle with half of the cheddar and Parmesan cheeses. Repeat this process with the remaining potatoes, cream sauce, and cheeses. Make sure to pile on the cheese for that golden, melty finish!
5. Baking the Dish:
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes, then carefully remove the foil and bake for an additional 15-20 minutes. The top should become golden, and you can check if the potatoes are tender by piercing them with a fork.
6. Finishing Touches:
Once your cheesy scalloped potatoes are perfectly baked, let them cool for about 10 minutes. This resting time helps to set the layers. If you like, garnish with fresh parsley or chives before serving to add a nice touch. Enjoy your comforting and delicious dish!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and Parmesan provide a great flavor, you can mix it up by using Gruyère, mozzarella, or even gouda for a different taste. Just keep in mind that the melting properties may vary slightly, affecting the overall texture.
How Can I Prepare This Recipe Ahead of Time?
You can prepare the scalloped potatoes up to a day in advance! Just assemble the dish, cover it tightly with foil, and store it in the refrigerator. When you’re ready to bake, you may need to add an extra 10-15 minutes to the baking time since it will be cold from the fridge.
What’s the Best Way to Store Leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or heat in the microwave, stirring occasionally for even heating.
Can I Substitute the Cream and Milk with Lighter Options?
Yes, you can use half-and-half or a mix of whole milk with a bit of broth for a lighter version. However, keep in mind that the creaminess might be reduced. Additionally, using lower-fat milk may result in a less rich sauce, so you might want to add a touch of extra cheese for flavor.
