Cheesy scalloped potatoes are the ultimate comfort food! Layers of tender potatoes and creamy cheese sauce make this dish rich and satisfying. It’s like a cozy hug on your plate!
Do you ever find yourself sneaking bites while they cool? Guilty! 😅 I enjoy serving these potatoes with a side salad for a perfect meal. Trust me; they’re hard to resist!
Key Ingredients & Substitutions
Russet Potatoes: These are the best for scalloped potatoes because they’re starchy and become tender when baked. If you don’t have russets, Yukon gold potatoes work well too and add a buttery flavor.
Sharp Cheddar Cheese: This cheese gives a nice strong flavor. You can substitute with Monterey Jack or Gruyère if you prefer a milder taste. Mixing cheeses can also create a richer flavor!
Whole Milk & Heavy Cream: This combination creates a creamy texture. For a lighter version, you can use 2% milk or a plant-based milk, but the creaminess may be different. If you’re lactose intolerant, almond or oat milk can be good substitutes, though adjust the cooking time as needed.
Butter & Flour: This is a classic base for a cheese sauce. You can use olive oil in place of butter if you’re looking for a dairy-free option, although it will change the flavor a bit.
How Do I Make Sure My Cheese Sauce is Smooth?
A smooth cheese sauce can be tricky, but it’s all about the technique. Here’s how to make it perfectly creamy:
- Start with a roux by mixing equal parts of butter and flour. Cook it for about a minute to get rid of the raw flour taste.
- Add the milk and cream slowly while whisking constantly. This helps prevent lumps.
- Cook the sauce until it thickens, usually about 5-7 minutes. It should coat the back of a spoon.
- Remove from heat, then gradually add the shredded cheese, stirring until it melts into the sauce. Doing this off the heat helps it melt smoothly.
Using room temperature cheese can also help it melt more easily! Enjoy your cooking!
How to Make Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- Fresh thyme or parsley for garnish
Time Estimate:
You’ll need about 15 minutes of prep time and roughly 1 hour of baking time. So, gather your ingredients, and in about 1 hour and 15 minutes, you’ll have a delicious cheesy dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a moment to grease a 9×13 inch baking dish with a bit of butter. This will help prevent sticking and make serving a breeze.
2. Make the Cheese Sauce:
Next, in a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour to create a paste, known as a roux, and cook that for about 1 minute to remove the raw flour taste. Gradually add the milk and cream while whisking continuously. Keep whisking until the mixture thickens and is smooth, which should take about 5-7 minutes.
3. Add the Cheese:
Once your sauce is nice and thick, take it off the heat and stir in 1 1/2 cups of the shredded cheddar cheese until it melts and becomes creamy. Don’t forget to season it with salt, pepper, and garlic powder if you’re using it. This adds a wonderful flavor!
4. Layer the Potatoes and Sauce:
Now, it’s time to build your dish! Lay half of the sliced potatoes evenly in the greased baking dish. Pour half of that delicious cheese sauce over the potatoes, making sure it’s spread evenly. Then, add the rest of the sliced potatoes in another layer, followed by the remaining cheese sauce on top. Finally, sprinkle the last 1/2 cup of shredded cheese over everything for that golden, bubbly finish!
5. Bake!
Cover your dish with aluminum foil and pop it in the preheated oven. Bake for 45 minutes. After that, carefully remove the foil (watch out for the steam!) and bake it for another 20-25 minutes or until the potatoes are tender and the top is beautifully golden and bubbly. You’ll love the scrumptious aroma wafting through your kitchen!
6. Rest and Garnish:
Once it’s done, let your scalloped potatoes rest for about 5-10 minutes. This resting time helps everything set up a bit. Right before serving, garnish with some fresh thyme or parsley to add a pop of color and extra flavor!
Enjoy your creamy, cheesy scalloped potatoes! They make a fantastic side dish that pairs well with so many meals.
Can I Use Other Types of Potatoes?
Yes! While russet potatoes are ideal for their starchiness, you can also use Yukon gold or red potatoes for a different texture. Just be aware that cooking times may vary slightly.
Can I Prepare This Dish in Advance?
Definitely! You can assemble the dish a day ahead and refrigerate it unbaked. When ready to cook, simply remove the cover and add 10-15 minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) for about 20-30 minutes, adding a splash of milk if needed.
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the roux. Just ensure that your cheese and other ingredients are also gluten-free.
