Cheesy scalloped potatoes are a cozy side dish packed with creamy goodness! Layers of tender potatoes are baked with a rich cheese sauce that makes every bite oh-so-delicious.
I love how easy it is to prepare this dish. Just slice the potatoes, mix everything together, and let the oven do its magic. Perfect for family dinners or holiday feasts!
Key Ingredients & Substitutions
Potatoes: For this dish, russet or Yukon Gold potatoes work best due to their texture. If you’re in a pinch, you can try red potatoes, but they may give a slightly different texture.
Cheese: Sharp cheddar is my go-to for that rich flavor. You can mix it up with Monterey Jack or Gruyère if you prefer a milder taste. For a dairy-free option, look for vegan cheeses that melt well.
Milk or Half-and-Half: Whole milk is ideal, but if you’re looking for a lighter option, skim or 2% milk can work too. For a creamier sauce, stick with half-and-half. Almond or oat milk can be solid dairy-free substitutes as well.
Butter and Flour: These form the roux for your cheese sauce. If you’re avoiding gluten, you can use a gluten-free flour blend and non-dairy butter to keep the dish allergy-friendly.
How Do You Create a Rich and Creamy Cheese Sauce?
The cheese sauce is what makes these scalloped potatoes so delicious! Here’s how to make it perfectly:
- Start by melting butter in a medium saucepan over medium heat.
- Add onions and garlic if using, cooking until they’re soft and fragrant—about 3-5 minutes.
- Next, mix in the flour to create a roux. Stir for a minute until it slightly thickens.
- Gradually whisk in the milk or half-and-half. Keep stirring to prevent lumps until the sauce thickens (5-7 minutes).
- Finally, take it off heat and fold in 1 1/2 cups of cheese until it’s melted and smooth.
More cheese equals more flavor, so feel free to experiment with different types of cheese to suit your taste!
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 4 to 5 medium-sized russet or Yukon Gold potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 2 cups whole milk or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 small onion, finely chopped or grated (optional)
- 2 cloves garlic, minced (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and roughly 1 hour to bake, so total you’re looking at around 1 hour and 15 minutes. It’s definitely worth the wait for that cheesy goodness!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven heats up, grease a medium-sized baking dish with butter or cooking spray to prevent the potatoes from sticking.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. If you’re using onion and garlic, add them now and sauté until they’re fragrant and translucent, about 3-5 minutes. Then stir in the flour to create a roux, cooking it for about 1 minute while stirring constantly. Gradually whisk in the milk or half-and-half, ensuring there are no lumps. Keep cooking and stirring until the sauce thickens, which will take about 5-7 minutes. Once thickened, remove from heat and mix in 1 1/2 cups of the shredded cheddar cheese until it’s melted and smooth. Add the salt, pepper, and nutmeg if you choose to use it!
3. Layer the Potatoes:
Now it’s time to build those tasty layers! Start by arranging a layer of potato slices in the bottom of your prepared baking dish. Pour a portion of the cheese sauce over the potatoes, making sure to coat them evenly. Keep repeating the layers of potatoes and cheese sauce until all ingredients are used, finishing with a final layer of cheese sauce on top.
4. Bake to Perfection:
To start baking, cover the dish loosely with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 25-30 minutes. You’ll know it’s done when the potatoes are tender (you can check by piercing them with a fork) and the top is golden and bubbly!
5. Rest and Serve:
Once baked, allow the scalloped potatoes to rest for about 5-10 minutes before serving. This helps the sauce set up a bit. Before you dig in, take a moment to garnish with fresh thyme or parsley for a burst of color and freshness!
Enjoy your creamy, cheesy scalloped potatoes as a delightful side for roasts, grilled meats, or on their own as a comforting vegetarian main dish!
Can I Use Different Types of Potatoes?
Absolutely! While russet or Yukon Gold potatoes are ideal for their creamy texture, you can also use red potatoes. Just keep in mind they may not be as creamy.
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that your cheese is also gluten-free!
Can I Prepare This Ahead of Time?
Yes, you can prep this dish ahead! Prepare the layers and cheese sauce, then cover and refrigerate for up to 24 hours. Just be sure to let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
How Long Can I Store Leftover Scalloped Potatoes?
Leftover scalloped potatoes can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven or microwave until heated through, adding a splash of milk if necessary to restore creaminess.
