Cheesy Scalloped Potatoes Recipe
If you’ve ever craved that ultimate comfort dish that’s creamy, cheesy, and downright irresistible, then you’ve got to try this Cheesy Scalloped Potatoes Recipe. I promise, this isn’t just any scalloped potato—it’s my go-to dish when I want to impress guests or just treat my family to something cozy and melt-in-your-mouth delicious. Keep reading, and I’ll walk you through everything you need to make this fan-freaking-tastic recipe come out perfect every time!
Why This Recipe Works
- Simple Ingredients, Big Flavor: No need for fancy stuff—basic pantry staples come alive with creamy cheese and tender potatoes.
- Perfectly Layered Texture: Combining tender-but-firm potato slices with luscious cheese sauce creates that signature scalloped potato bite.
- Crowd-Pleaser Every Time: Whether it’s a holiday dinner or weeknight treat, this recipe reliably disappears fast.
- Flexible and Foolproof: Easy steps guide you through, with tips to avoid common pitfalls like soggy or undercooked potatoes.
Ingredients & Why They Work
This Cheesy Scalloped Potatoes Recipe shines because of simple, quality ingredients that come together seamlessly. The russet potatoes provide the perfect starchy texture, while the rich sharp cheddar makes the sauce sing. Here’s the lowdown on why each ingredient matters, plus some tips for picking the best!
- Russet Potatoes: These starchy spuds break down beautifully without turning mushy, giving you tender slices with a creamy interior.
- Butter: It forms the base of the roux, adding flavor and richness.
- All-Purpose Flour: Thickens the sauce to that silky, coat-your-spoon consistency crucial for scalloped potatoes.
- Nonfat Milk or Half & Half: I usually opt for half & half for extra creaminess, but milk works just fine too—just pick whichever you prefer for a lighter or richer finish.
- Sharp Cheddar Cheese: The star of the show! I always use freshly grated sharp cheddar because pre-shredded cheese can have anti-caking agents that affect melting.
- Salt & Pepper: Essential for seasoning and bringing all the flavors together.
- Paprika: Just a sprinkle on top adds a subtle smoky color that makes the dish look restaurant-quality.
- Fresh Chives or Parsley: A fresh herb garnish brightens this creamy dish visually and flavor-wise at serving.
Tweak to Your Taste
I love encouraging you to make this recipe your own! It’s been such fun tweaking mine over time, whether it’s adding a little extra cheese or swapping ingredients to suit different tastes or dietary needs.
- Add Garlic: Sometimes I sauté minced garlic with the butter before whisking in flour for an extra flavor boost that pairs beautifully with the cheese.
- Use Different Cheeses: Mixing sharp cheddar with Gruyère or mozzarella creates a super melty and slightly nuttier flavor profile.
- Dairy-Free: Substitute with plant-based milk and vegan cheese for a dairy-free version—just check how the sauce thickens as some plant milks behave differently.
- Spicy Kick: A pinch of cayenne or smoked paprika in the sauce adds a warming edge without overpowering the cheesy goodness.
Step-by-Step: How I Make Cheesy Scalloped Potatoes Recipe
Step 1: Prep and Parboil Potatoes
I start by cleansing those russets and popping them whole into boiling water for about 20-25 minutes. The goal isn’t to fully cook them—you want them just tender enough to pierce with a knife but not falling apart. This parboil step makes a huge difference in baking time and overall texture, making sure the potatoes turn out tender, not mushy. Once cool enough, peel them gently and slice super thin (around ⅛ inch). Thin slices are key for those luscious layers.
Step 2: Make That Dreamy Cheese Sauce
While the potatoes are cooling, I get started on the sauce. Melt butter gently over medium heat, then whisk in flour until it turns golden and smells nutty (about 2 minutes). This step cooks out the raw flour taste—don’t rush it. Then whisk in your milk or half & half, stirring constantly until the sauce thickens up nicely. It should coat the back of a spoon but still pour smoothly. Remove from heat, stir in the shredded sharp cheddar until silky and melted, then season with salt and pepper. If the sauce feels too thick, I just add a splash more milk—sometimes the cheese or milk varies in moisture, so it’s flexible!
Step 3: Layer and Bake
Here’s where all those prep steps pay off. Layer about a third of your sliced potatoes in a single layer in a greased 13×9 inch pan. Season lightly with salt and pepper, then spoon over a layer of the cheese sauce. Repeat two more times—potato, sauce, potato, sauce—until all slices and most sauce are layered nicely. Pour any extra sauce on top. A generous sprinkle of cheddar and a dusting of paprika finishes the top. Pop it in your 350°F oven for 20-25 minutes until the sauce bubbles up invitingly and the top has a lovely golden color.
Step 4: Garnish and Serve
Right before serving, I add a sprinkle of fresh chopped chives or parsley. This bright green touch not only looks beautiful but adds a fresh flavor contrast against all that cheesy richness. Serve hot and watch everyone dig in happily!
Pro Tips for Making Cheesy Scalloped Potatoes Recipe
- Thin Potato Slices: I use a mandoline slicer to get consistent ⅛ inch slices; this helps them cook evenly and keeps layers from being too heavy.
- Don’t Overboil: Parboil potatoes just until tender to avoid mushy scallops—pierce with a knife to check but keep them firm.
- Freshly Grate Cheese: Avoid pre-shredded cheese with anti-caking agents to get that perfect melty, gooey sauce.
- Let It Rest Briefly: After baking, I let the dish sit for 5-10 minutes so the sauce thickens slightly and layers set up nicely for easier serving.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
I’m a firm believer in simple garnishes that elevate a dish without fuss. Fresh chopped chives or parsley are my go-to for this recipe—I love how the green pops against the golden cheese and adds a subtle oniony or herbaceous note. Sometimes, a light sprinkle of smoked paprika adds a lovely touch of color and gentle smokiness right before serving.
Side Dishes
This cheesy goodness pairs splendidly with roasted meats like lemon herb chicken, garlic steak, or even a juicy pork roast. For veggies, I usually opt for crisp green beans or a simple side salad to balance the richness. Trust me, this combo never fails!
Creative Ways to Present
For festive occasions, I’ve layered these scalloped potatoes in individual ramekins for personalized servings—always a special touch! Another favorite trick is adding thin layers of cooked bacon or sautéed mushrooms between potato layers to surprise guests with bursts of flavor. It’s so fun to switch it up and make the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
After enjoying this recipe, I pop leftovers into an airtight container and store them in the fridge. They usually keep beautifully for 3 to 4 days, and the flavors actually deepen a bit overnight. Just make sure to cover tightly to avoid drying out.
Freezing
Freezing scalloped potatoes can be tricky because of the dairy, but if you want to save some for later, I recommend freezing before baking. Layer the potatoes and sauce in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze up to 3 months. When you’re ready, thaw overnight and bake as usual. I’ve done this a few times, and it works well if you plan ahead!
Reheating
To reheat leftovers, I prefer warming them gently in the oven at 325°F covered with foil so the cheese sauce doesn’t dry out. About 20 minutes usually does the trick to restore creamy texture and warm through evenly. Microwaving works in a pinch but watch for uneven heating.
FAQs
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Can I use other types of potatoes for this Cheesy Scalloped Potatoes Recipe?
Russet potatoes are best because of their starchy texture which creates tender, fluffy layers. You can use Yukon Golds for a slightly waxier, buttery flavor, but avoid very waxy potatoes like red or fingerling as they don’t soften as well when baked in this style.
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Why do we parboil the potatoes before baking?
Parboiling partially cooks the potatoes so that baking time is shorter and the finished potatoes are tender but hold their shape well. It prevents undercooked slices and ensures even layering without sogginess.
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Can I make this dish ahead of time?
Absolutely! You can assemble it a day ahead and refrigerate, covered. Just add a little extra baking time if cold from the fridge, and bake it until bubbly and hot through. This makes entertaining stress-free.
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What’s the best cheese to use?
Sharp cheddar gives that classic tang and richness that scalloped potatoes need, but I sometimes blend it with Gruyère or Monterey Jack for a creamier melt and complex flavor.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe feels like a warm hug on a plate. It’s that timeless side dish everyone loves, yet with just the right amount of cheesy indulgence to make it feel like a special treat. I’m always so thrilled when friends tell me it’s their new favorite—because honestly, it’s a recipe worth passing down. Give it a whirl; you’ll be glad you did!
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Cheesy Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Easy Cheesy Scalloped Potatoes recipe features layers of thinly sliced russet potatoes baked in a rich, creamy sharp cheddar cheese sauce. With a golden top garnished by paprika and fresh herbs, this classic comfort side dish is perfect for gatherings or a cozy family meal.
Ingredients
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 1/2 cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 13” x 9” baking dish with cooking spray to prevent sticking.
- Boil Potatoes: Bring a large pot of water to a boil. Scrub the potatoes well and place them whole into the boiling water. Boil for 25 minutes until they can be easily pierced with a sharp knife but are not fully soft. Remove and cool until safe to handle.
- Make Cheese Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour continuously, cooking until golden brown for about 2 minutes. Gradually stir in the milk, cooking and stirring until the sauce thickens, about 3 minutes. Remove from heat and stir in 2 cups of the shredded cheddar cheese. Season with salt and pepper to taste.
- Slice Potatoes: Once cooled, gently peel the potatoes and slice into 1/8-inch-thick rounds for even layering.
- Assemble Layers: Arrange one-third of the sliced potatoes overlapping in a single layer in the prepared baking dish. Season with salt and pepper. Spoon one-third of the cheese sauce evenly over the potatoes. Repeat layering for the second and third layers, making sure to pour all the remaining cheese sauce over the top.
- Add Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer along with about 1/8 teaspoon of paprika for color.
- Bake: Bake uncovered in the preheated oven for 25 minutes, or until the cheese sauce is bubbling and the top is slightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh chopped chives or parsley if desired. Serve immediately for best flavor and texture.
Notes
- If the cheese sauce becomes too thick, gradually add more milk while whisking until the consistency is thick yet pourable.
- The potatoes should be tender enough to pierce easily but remain firm to hold slices intact during handling and baking.
- Using a sharp knife or mandoline will help achieve consistently thin potato slices.
- For a richer flavor, half & half can be used instead of nonfat milk in the cheese sauce.
- You can substitute cheddar cheese with a mix of sharp and mild cheeses according to preference.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
