Cheesy scalloped potatoes are a warm and comforting dish! Layers of tender potatoes are baked with creamy cheese sauce, making every bite rich and tasty.
Honestly, who could resist that gooey cheese on top? Whenever I make this, I end up eating a few too many spoonfuls! Perfect for family dinners or cozy nights in.
I love how simple these are to prepare. Just slice, layer, pour on the cheese sauce, and bake! It’s a fuss-free recipe that makes everyone happy.
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for scalloped potatoes thanks to their high starch content. If you don’t have russets, Yukon Golds work well too, as they offer a buttery flavor.
Cheese: I love sharp cheddar for its flavor, but feel free to mix it up! Gruyère or Monterey Jack can be great choices for a milder taste. For a dairy-free option, you might try cashew cheese or a store-bought vegan cheese.
Heavy Cream: If you want a lighter dish, you can substitute half and half or even use a non-dairy milk like almond or oat milk, but keep in mind it may alter the creaminess.
Onions: Onions add nice flavor but are optional. If you’re not a fan of onions, they can be left out or replaced with sautéed leeks for a milder taste.
How Do You Make the Perfect Cheese Sauce?
Creating a creamy cheese sauce takes a bit of technique. Start by making a roux, which acts as a thickener. Here’s how:
- Melt butter in a saucepan over medium heat.
- Whisk in the flour, cooking for 1-2 minutes until it becomes golden.
- Slowly add warmed milk and cream while whisking to keep it smooth. Stir constantly to prevent lumps.
- Once thickened (5-7 minutes), remove from heat and mix in your shredded cheese until it’s melted and smooth.
The key is to keep stirring on low heat so your sauce comes out silky and delicious. Enjoy pouring it on those layered potatoes!
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes (about 2 pounds), peeled and thinly sliced
- 1 medium onion, thinly sliced (optional)
For the Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese (or your favorite melting cheese)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
For Garnish:
- Fresh thyme leaves or sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 1 hour to bake. You’ll spend some time slicing the potatoes, making the cheesy sauce, and layering everything together, and then just let the oven do the work. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C), and grease a 9×13-inch baking dish or any similar casserole dish to prepare for your delicious meal.
2. Make the Roux:
In a medium saucepan, melt the butter over medium heat. Once bubbly, whisk in the flour until it forms a smooth paste (this is called a roux). Cook for 1-2 minutes until it has a light golden color, cooking off that raw flour taste.
3. Create the Cheese Sauce:
Gradually whisk in the warm milk and heavy cream. Stir constantly for about 5-7 minutes until the mixture thickens. Once it’s nice and creamy, remove from heat and stir in most of the shredded cheese (save a handful for the topping), salt, pepper, and garlic powder until everything is melty and smooth.
4. Layer the Potatoes:
Begin by arranging a layer of potato slices evenly in the bottom of the greased baking dish. If you like onions, now’s the time to sprinkle some on top!
5. Pour on the Cheese Sauce:
Pour a portion of the creamy cheese sauce over the potatoes, making sure to spread it out evenly.
6. Repeat Layers:
Keep layering with the remaining potatoes and sauce, ending with a final layer of potato slices topped with the reserved cheese. Yum!
7. Bake It Up:
Cover the baking dish with aluminum foil and pop it in the oven for 45 minutes. Then, take off the foil and bake for an additional 25-35 minutes, or until the potatoes are tender and the top is golden brown and bubbling. Your kitchen will smell heavenly!
8. Cool and Serve:
Allow the dish to cool for about 10 minutes before serving. If you want to dress it up a bit, sprinkle some fresh thyme leaves on top for an aromatic touch.
And there you have it—creamy, cheesy scalloped potatoes with that comforting golden crust on top! Enjoy every delicious bite!
Can I Use Different Types of Potatoes?
Yes! While russet potatoes are ideal for their starchiness, you can also use Yukon Gold potatoes for a creamier texture and buttery flavor. Just make sure to slice them thinly for even cooking.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the whole milk and heavy cream with non-dairy options like almond milk or coconut cream. Look for dairy-free cheese that melts well to replace the cheddar. Just keep in mind it might change the flavor slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or use a microwave for a quicker option.
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the dish a day in advance. Just cover it tightly with foil and refrigerate. When ready to bake, allow it to come to room temperature for about 30 minutes before cooking it in the oven, adjusting the baking time as needed.