When comfort food calls, nothing answers quite like a dish of Cheesy Scalloped Potatoes. This classic recipe transforms humble potatoes into something magical through layers of thinly sliced spuds bathed in a creamy sauce and topped with melted cheese that forms an irresistible golden crust.
Perfect for Sunday dinners, holiday gatherings, or anytime you need a hearty side dish that steals the show, these scalloped potatoes balance simplicity with impressive results. The combination of tender potatoes, savory sauce, and that beautiful cheese pull when serving makes this dish a timeless favorite that never disappoints.
Why You’ll Love This
- Uses simple, everyday ingredients you likely already have in your kitchen
- Makes a showstopping side dish with minimal effort
- Can be prepped ahead and baked when needed
- Versatile enough to pair with nearly any protein
- Leftovers reheat beautifully for next-day enjoyment
Ingredients
- 2 lbs Russet Potatoes, peeled and sliced into 1/8 inch rounds
- 2 lbs Yukon Gold Potatoes, peeled and sliced into 1/8 inch rounds
- 1 medium sweet onion, thinly sliced
- 1/4 cup butter
- 4 cloves garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 tablespoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 2 cups 2% milk
- 2 cups freshly grated sharp cheddar, reserve 1/2 cup for top
- 1 cup freshly grated white cheddar, reserve 1/4 cup for top
Instructions
- Preheat the oven to 400°F (200°C). Spray a 9×13 inch casserole dish with olive oil or nonstick cooking spray.
- Melt butter over medium-low heat in a large skillet. Sauté minced garlic for 1 minute, stirring constantly. Whisk in the flour and cook for 3–4 minutes while whisking constantly. Add onion powder, smoked paprika, dried parsley, salt, and fresh ground black pepper. Gradually whisk in chicken broth and milk, alternating between the two. Continue whisking until smooth, then simmer for 5 minutes. Reduce heat to low and whisk in 1/2 cup sharp cheddar and 3/4 cup white cheddar until melted. Keep sauce warm while layering potatoes.
- Add half the sliced potatoes and onions to the casserole dish in an even layer. Pour half of the cheese sauce over the potatoes. Add the remaining potatoes and onions, followed by the remaining cheese sauce. Sprinkle the reserved cheeses on top.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden and bubbling. Let rest briefly before serving.
Tips & Variations
- For extra flavor, add 1/2 cup of caramelized onions between the potato layers
- Try different cheese combinations like Gruyère, fontina, or smoked gouda for unique flavor profiles
- Add cooked, crumbled bacon or diced ham for a heartier dish that could serve as a main course
- Use a mandoline slicer for uniform potato slices that will cook evenly
- For a lighter version, substitute half-and-half for the whole milk
- Make it ahead: Assemble the dish up to 24 hours in advance, refrigerate, and add 10-15 minutes to the baking time
Serving Suggestions
These Cheesy Scalloped Potatoes pair beautifully with roasted meats like ham, beef tenderloin, or a simple roast chicken. The creamy, cheesy goodness complements the savory proteins perfectly while adding substantial comfort to the plate.
For a complete meal, serve alongside steamed green vegetables like broccoli, green beans, or asparagus. The bright, fresh flavor of the vegetables provides a wonderful contrast to the rich, indulgent potatoes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- You’ll know the potatoes are done when they’re easily pierced with a fork
- If the top is browning too quickly, loosely cover with foil for the remainder of cooking time
- For best results, let the dish rest for 10-15 minutes before serving to allow the sauce to set
FAQs
Can I make this dish without dairy?
Yes, you can substitute plant-based butter, milk, and cheese alternatives, though the texture and flavor will be slightly different.
What’s the difference between scalloped potatoes and au gratin potatoes?
Traditionally, scalloped potatoes are made with a cream sauce while au gratin potatoes include cheese in the sauce and sprinkled between layers. This recipe is technically a hybrid of both styles.
Can I freeze this dish?
While possible, freezing isn’t recommended as the sauce can separate and the potatoes may change texture. If you must freeze, thaw completely in the refrigerator before reheating.
What type of potatoes work best?
Russet or Yukon Gold potatoes are ideal. Russets have a fluffy texture that absorbs the sauce well, while Yukon Golds hold their shape better and have a naturally buttery flavor.
[recipe_card]
