Cheesy Scalloped Potatoes Recipe: Creamy, Delicious Side Dish
Hey y’all! If you’re looking for a decadent side dish that’s perfect for holiday gatherings, family dinners, or just a cozy night in, these Cheesy Scalloped Potatoes are a must-try. With layers of tender potatoes and a creamy cheese sauce, this dish is comfort food at its finest. Let’s get cooking!
Why You’ll Love This
- Rich and creamy with layers of cheesy goodness!
- Perfect as a side dish for any special occasion or family meal.
- Simple ingredients that pack a flavorful punch.
- Make-ahead friendly for stress-free entertaining.
- Customizable with your favorite cheeses and add-ins!
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Directions
Prepare the Potatoes
Preheat your oven to 350°F (175°C). Peel and thinly slice your russet potatoes to about 1/8-inch thickness using a mandoline or sharp knife. Set aside.
Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbling. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens (about 3-5 minutes). Add salt, pepper, garlic powder, and onion powder. Remove from heat and stir in 1 1/2 cups of cheddar cheese until smooth.
Assemble and Bake
Layer half of the potatoes in a greased 9×13 inch baking dish. Pour half of the cheese sauce over the potatoes, then repeat the layers. Top with remaining cheddar and mozzarella cheese. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown and bubbly.
Notes
- To prevent the potatoes from oxidizing and turning brown, keep them submerged in water until ready to use.
- For a deeper flavor, try adding a tablespoon of finely chopped fresh thyme to the cheese sauce. Learn more about baking with herbs.
- Use a combination of cheeses for a richer taste; Gruyère or Parmesan work wonderfully alongside cheddar. Explore cheese varieties.
Variations
- Bacon Cheddar Scalloped Potatoes: Add cooked, crumbled bacon between the layers for a savory twist.
- Garlic-Parmesan Scalloped Potatoes: Replace cheddar with Parmesan and add minced garlic to the sauce.
- Vegan Scalloped Potatoes: Substitute the dairy with plant-based milk and cheese for a vegan option.
Required Equipment
- Mandoline or sharp knife
- Medium saucepan
- Whisk
- 9×13 inch baking dish
- Aluminum foil
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze after baking for up to 2 months. Reheat in the oven at 350°F until warmed through.
Suggested Pairings
These cheesy scalloped potatoes pair beautifully with roasted chicken, glazed ham, or grilled steaks. Add a fresh green salad or roasted vegetables for a complete meal.
Pro Tips
- For perfectly thin slices, use a mandoline. Always use the guard for safety! Learn how to use a mandoline.
- Allow the dish to rest for 10 minutes after baking to let the cheese sauce thicken.
- Experiment with different cheese combinations for unique flavors.
FAQ
- Can I make this dish ahead of time?
You can assemble the dish a day in advance, cover it tightly, and refrigerate. Add 10 minutes to the baking time when ready to cook. - What type of potato is best for this recipe?
Russet potatoes work best due to their starch content, which helps the sauce thicken. - How can I make this gluten-free?
Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.
