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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes
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Easy Cheesy Scalloped Potatoes is a comforting and crowd-pleasing side dish featuring layers of tender sliced potatoes baked in a creamy, cheesy sauce. This recipe is straightforward, uses simple pantry staples, and delivers velvety texture and rich flavor perfect for family dinners, holiday feasts, or special occasions. Customizable with various cheeses and add-ins, it’s a versatile and make-ahead favorite that brings warmth and indulgence to any meal.

Ingredients

Scale

Potatoes

  • 4 to 5 large Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)

Cheese Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella or Gruyère cheese (optional for smoothness and meltability)
  • 1 teaspoon garlic powder or 1 clove garlic, minced
  • 1/2 cup finely chopped onion
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Potatoes: Start by peeling the potatoes. Using a sharp knife or mandoline slicer, thinly slice the potatoes to about 1/8-inch thickness. Uniform slices are important for even cooking and layering.
  2. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, until the roux turns a light golden color, about 1-2 minutes. Slowly whisk in the milk and cream, continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the shredded cheeses until completely melted and smooth. Add garlic, chopped onion, salt, and pepper to taste.
  3. Layer the Potatoes: Lightly grease a 9×13-inch baking dish. Arrange a layer of sliced potatoes on the bottom, sprinkle lightly with salt and pepper, then pour a portion of the cheese sauce over the potatoes. Repeat layering potatoes and cheese sauce until all are used, finishing with a layer of cheese sauce on top.
  4. Bake Until Golden: Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes. Remove the foil and bake for an additional 20 minutes uncovered until the top is browned and bubbly.
  5. Rest and Serve: Allow the scalloped potatoes to rest at room temperature for 10 minutes before slicing. This helps the sauce thicken and makes serving easier.

Notes

  • Use a mandoline slicer for evenly thin potato slices and consistent cooking.
  • Be generous with seasoning between layers to avoid blandness since potatoes absorb salt.
  • Mixing sharp cheddar with a milder cheese like mozzarella or Gruyère improves meltability and flavor balance.
  • Resting the dish before serving prevents the sauce from running and helps maintain neat slices.
  • This dish can be prepared a day ahead and baked fresh when ready.

Nutrition

Keywords: scalloped potatoes, cheesy potatoes, creamy side dish, baked potatoes, comfort food, easy potato recipe

Find it online: https://marycorner.com/cheesy-scalloped-potatoes/