Cheesy Scalloped Potatoes Recipe
If you’re craving a cozy, comforting side dish that’s guaranteed to impress, look no further than this Cheesy Scalloped Potatoes Recipe. It’s one of those recipes I turn to when I want something rich, creamy, and downright irresistible. The layers of tender potatoes nestled in that luscious cheese sauce? Absolute magic. Stick around—I’ll walk you through everything you need to know to nail this fan-freaking-tastic dish every time.
Why This Recipe Works
- Simple Ingredients: You don’t need a cabinet full of pantry items—just basics that you probably already have.
- Perfect Creaminess: The cheese sauce strikes the ideal balance between thick and pourable, making every bite silky and rich.
- Layering Technique: Overlapping thin potato slices ensures even cooking and a luscious texture without mushiness.
- Customizable and Comforting: It’s easy to tweak for your taste or to fit special diets, and always guarantees that warm, homey feeling.
Ingredients & Why They Work
This Cheesy Scalloped Potatoes Recipe is all about simple ingredients that come together like a dream, delivering creamy richness without fuss. Picking the right potato and cheese really makes a difference, so here’s what to look for.
- Russet potatoes: They hold up beautifully when boiled and sliced thin, giving you that tender yet structured bite every time.
- Butter: The base of the roux—that golden combo of butter and flour—that thickens the sauce perfectly.
- All-purpose flour: Works with butter to create a smooth roux that gives the cheese sauce body without lumps.
- Milk or half & half: I usually use half & half for extra creaminess, but milk keeps things lighter and still delicious.
- Sharp cheddar cheese: Freshly grated for best melting and flavor—pack a punch with the sharpness to balance the creamy sauce.
- Salt and pepper: Simple seasoning that brings out the layers of flavor—don’t skimp on this!
- Paprika: For a little color and subtle smoky undertone to finish things off prettily.
- Fresh chives or parsley: These brighten the dish visually and add a fresh herbal pop that cuts through the richness.
Make It Your Way
What I love most about this Cheesy Scalloped Potatoes Recipe is how easy it is to personalize. Whether you want to up the cheese factor, add some herbs, or keep it light, you’ve got options. I encourage you to play around a little to find what sings to your taste buds!
- Variation: I often sprinkle in a bit of smoked gouda or Gruyère for a deeper, more complex flavor. It’s a game-changer for special dinners.
- Dietary swap: For a dairy-free version, try using plant-based milk and vegan cheese—though it won’t be quite the same, it’s still comforting.
- Herbs and spices: Adding fresh thyme or rosemary to the cheese sauce gives it an aromatic lift that I adore.
- Make it extra crispy: Top with panko breadcrumbs mixed with melted butter for a crunchy finale—I recently tried this, and it was a huge hit!
Step-by-Step: How I Make Cheesy Scalloped Potatoes Recipe
Step 1: Prep Your Potatoes Just Right
First, scrub your russets well—no peeling yet! Pop them whole into boiling water for about 20-25 minutes. You’re aiming for potatoes that are just tender enough to slide a sharp knife through easily, but not so soft they’ll fall apart when sliced. I learned the hard way that over-boiling leads to a mushy final dish, so keep a close eye.
Step 2: Whip Up That Cheesy Sauce
While the potatoes cool, melt butter in a saucepan over medium heat. Stir in flour and whisk constantly for about 2 minutes until it turns a lovely golden shade (this cooks off the raw flour taste). Then slowly add your milk or half & half, stirring often to avoid lumps. Once it thickens into a velvety sauce, remove from the heat and mix in your freshly grated cheddar. Don’t forget to season it well with salt and pepper—this is where the flavor really builds!
Step 3: Slice and Layer Like a Pro
Once your potatoes are cool enough to handle, gently peel and slice them into thin ⅛-inch rounds. In a greased baking dish, layer a third of the potatoes evenly—overlap slightly to keep them neat. Season lightly with salt and pepper, then spoon a third of the cheese sauce over the top. Repeat twice more layering potatoes and sauce. Finally, pour any remaining sauce over the top layer, spreading to cover all potatoes evenly.
Step 4: The Finishing Touches & Baking
Sprinkle with extra shredded cheddar and a dash of paprika for that gorgeous golden color. Bake at 350°F for about 20-25 minutes until the sauce bubbles up and the top gets that inviting, golden glow. When done, sprinkle with fresh chopped chives or parsley to brighten it up and add fresh flavor right before serving. Trust me, it makes a difference!
Tips from My Kitchen
- Perfect Potato Thickness: ⅛ inch slices create that tender-yet-structured texture—it’s a sweet spot I always aim for.
- Watch Your Sauce Consistency: Too thick? Add milk little by little until it’s pourable but still thick; too thin and the dish can get watery.
- Don’t Skip the Overlapping: Overlapping slices gently keeps everything packed but fluffy—it’s the secret to that melt-in-your-mouth experience.
- Avoid Overcooking Potatoes: They should be fork-tender but firm enough so the layers stay distinct after baking.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
I always finish mine with a sprinkle of fresh chives or parsley. It adds just the right fresh pop of color and brightness to break up all that cheesy goodness—plus, it makes the dish look professional enough for company.
Side Dishes
This recipe pairs exceptionally well with roasted meats like chicken or beef, but I also love serving it alongside sautéed green beans or a crisp green salad for balance. It’s a versatile comfort food that complements a variety of meals!
Creative Ways to Present
For holidays or dinner parties, I’ve tried assembling individual portions in ramekins—each guest gets their own cheesy, bubbling casserole. It looks beautiful right out of the oven and feels quite fancy without much extra effort.
Make Ahead and Storage
Storing Leftovers
Leftovers are great! I store mine in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, but be sure to cover it well so the potatoes don’t dry out.
Freezing
I’ve successfully frozen this dish by assembling it in a freezer-safe container before baking. Just thaw overnight in the fridge then bake as directed. It might take a little longer to heat through, but it’s a lifesaver for busy nights!
Reheating
Reheat leftovers covered in the oven at 350°F until heated through—usually around 20 minutes. I avoid microwaving because it can make the sauce separate or get a bit rubbery, and nobody wants that!
FAQs
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Can I use waxy potatoes instead of russets for this Cheesy Scalloped Potatoes Recipe?
You can, but russets are preferred because their starchy makeup helps absorb the sauce and keeps layers tender, while waxy potatoes like red or Yukon Gold hold their shape more firmly and might not create as creamy a texture. If using waxy potatoes, thin slicing and careful boiling are key to prevent a chewy outcome.
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How do I prevent the cheese sauce from becoming grainy?
Adding cheese off the heat and whisking it in gently helps prevent graininess. Also, making sure the sauce isn’t boiling once the cheese goes in keeps the texture silky smooth. Using freshly shredded cheese rather than pre-shredded (which contains anti-caking agents) also makes a big difference.
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Can I make the Cheesy Scalloped Potatoes Recipe vegan or dairy-free?
Absolutely! Swap butter for a plant-based alternative, use flour as usual for thickening, and replace milk and cheese with your favorite plant-based milk and vegan cheese. The texture will be a bit different but still comforting and delicious.
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Is it better to peel the potatoes before or after boiling?
Peeling after boiling makes slicing easier and helps the potatoes hold together during baking. It also saves time and reduces waste since you’re peeling only fully cooked potatoes, making this step more efficient.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe has found its way into my regular rotation because it just feels like a warm hug on a plate. It’s easy, satisfying, and versatile enough to dress up or keep simple. I hope you’ll give it a try and make it your own—it really shines as a comforting side or even a centerpiece for a family meal. Trust me, once you’ve tasted those rich layers of cheese and tender potatoes, you’ll be hooked like I am.
Print
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
- Diet: Vegetarian
Description
This Easy Cheesy Scalloped Potatoes recipe features tender russet potatoes layered with a rich, creamy cheddar cheese sauce, baked to bubbly perfection and garnished with paprika and fresh herbs. It’s a comforting side dish perfect for family dinners or special occasions.
Ingredients
Potatoes
- 2 pounds russet potatoes
Cheese Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
Garnish
- Paprika for garnish (about ⅛ teaspoon)
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and grease a 13″x9″ baking pan with cooking spray to prevent sticking.
- Parboil Potatoes: Bring a large pot of water to a boil. Scrub the whole russet potatoes and boil them for 25 minutes until they can be easily pierced with a sharp knife but are not fully cooked. Remove and let cool until manageable.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt butter. Whisk in all-purpose flour and cook, stirring constantly, for about 2 minutes until golden brown. Gradually stir in the milk and cook, stirring often, until the sauce thickens, about 3 minutes. Remove from heat and stir in 2 cups of grated cheddar cheese. Season with salt and pepper to taste.
- Slice Potatoes: Gently peel the cooled potatoes and slice them very thinly into ⅛ inch rounds for even layering.
- Layer and Season: Arrange one third of the potato slices in a single overlapping layer in the prepared baking dish. Season with salt and pepper. Spoon one third of the cheese sauce over the potatoes. Repeat this layering process two more times, ending with cheese sauce on top.
- Top and Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top layering. Dust with paprika for color and subtle flavor. Bake in the preheated oven for 25 minutes until the sauce is bubbly and golden.
- Garnish and Serve: Remove from oven and garnish with freshly chopped chives or parsley if desired. Serve immediately while hot and creamy.
Notes
- If the cheese sauce is too thick, add more milk gradually, whisking until the desired pourable consistency is reached.
- Potatoes should be tender enough to pierce easily with a knife but still hold their shape to maintain the dish’s texture.
- Using sharp cheddar adds a rich, tangy flavor; feel free to adjust cheese type or amount based on preference.
- For a richer sauce, use half & half instead of nonfat milk as suggested.
- Make sure to slice potatoes very thinly (⅛ inch) for even cooking and creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 35 mg
