Cheesy Scalloped Potatoes

Cheesy scalloped potatoes are a timeless comfort dish that combines tender, thinly sliced potatoes with a rich, creamy cheese sauce, baked to golden perfection. This dish is celebrated for its layers of flavor, indulgent textures, and versatility—perfect for family dinners, holiday feasts, or any occasion where comfort food is the centerpiece. It’s a dish that evokes warmth and nostalgia while still allowing for creative twists and adaptations to suit modern tastes.

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At the heart of scalloped potatoes is the technique of layering thinly sliced potatoes with a flavorful cheese sauce, often enriched with cream, milk, or a béchamel base, and baked until bubbling and golden brown. Each slice of potato absorbs the sauce, becoming tender and infused with cheesy goodness. The top layer, often sprinkled with extra cheese or breadcrumbs, develops a slightly crisp, caramelized texture that contrasts beautifully with the creamy interior. The interplay of textures—from soft, melt-in-your-mouth potatoes to a lightly crisped top—makes every bite satisfying and comforting.

Cheesy scalloped potatoes are also highly versatile. While traditional recipes rely on sharp cheddar, Gruyère, or Parmesan for a rich, nutty flavor, modern adaptations may include smoked cheeses, cream cheeses, or even a touch of blue cheese for depth. Additional ingredients such as caramelized onions, garlic, herbs, or cooked bacon can elevate the dish further. The dish can serve as a side for roasted meats, poultry, or holiday ham, or as a vegetarian main when paired with a fresh salad or roasted vegetables.

This recipe will guide you meticulously through every step, from selecting the right potatoes to preparing a creamy, flavorful sauce, layering the ingredients perfectly, and baking the dish to golden perfection. Each step includes expert tips, alternative methods, and troubleshooting advice, ensuring success for both novice and experienced home cooks. By the end, you will have a dish that is creamy, cheesy, and visually stunning—a true centerpiece that combines simplicity with elegance.

Cheesy scalloped potatoes are more than just a side dish; they are a celebration of comfort, flavor, and the joy of home cooking. With this recipe, you’ll not only master a classic dish but also gain the knowledge to customize it to your taste, impress your family and friends, and bring a timeless favorite to your table with confidence.

Ingredients

Main Ingredients:

• 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk (or half-and-half for extra richness)

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder (optional)

• 1/4 teaspoon nutmeg (optional, for depth of flavor)

• 2 cups shredded sharp cheddar cheese (or a mix of cheeses like Gruyère, Parmesan, and cheddar)

• 1/4 cup grated Parmesan cheese (for topping)

• 1 teaspoon fresh thyme or rosemary (optional, for garnish)

Optional Add-ins:

• 1/2 cup caramelized onions

• 1/2 cup cooked, crumbled bacon

• 1/4 cup chopped fresh parsley or chives

• 1 teaspoon Dijon mustard (for depth in the sauce)

Instructions

Step 1: Prepare the Potatoes

1. Select and peel the potatoes. Yukon Golds provide a creamy texture, while Russets yield fluffier layers. Peel and rinse the potatoes under cold water.

2. Slice evenly. Using a mandoline or sharp knife, slice potatoes 1/8–1/4 inch thick. Even slices ensure uniform cooking and prevent some slices from overcooking while others remain firm.

3. Optional soak. Soak the slices in cold water for 10–15 minutes to remove excess starch. This step prevents the dish from becoming gluey and helps maintain the individual layers. Drain and pat dry thoroughly.

Step 2: Prepare the Cheese Sauce

1. Melt the butter. In a medium saucepan over medium heat, melt 3 tablespoons of butter until foamy.

2. Create a roux. Sprinkle in 3 tablespoons of flour, whisking constantly for 1–2 minutes until the mixture forms a smooth paste without browning.

   • Tip: Cooking the flour slightly removes the raw taste and ensures a smooth sauce.

3. Add milk gradually. Slowly pour in 2 cups of milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, not a boil.

4. Season. Add salt, black pepper, garlic powder, and nutmeg (if using). Stir to combine.

5. Add cheese. Remove from heat and stir in 2 cups of shredded cheddar (or cheese blend) until melted and smooth.

   • Tip: Adding cheese off the heat prevents it from separating or becoming grainy. Optional Dijon mustard can be added here to enhance flavor depth.

Step 3: Assemble the Dish

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Layer the potatoes. Place a single layer of potato slices on the bottom of the dish. Overlap slightly if needed.

3. Add optional ingredients. Sprinkle caramelized onions, bacon, or herbs between layers if desired.

4. Pour cheese sauce. Ladle enough cheese sauce over the first layer to coat evenly. Repeat the process with remaining potatoes and sauce, finishing with sauce on top.

5. Top with extra cheese. Sprinkle Parmesan cheese or additional cheddar over the top layer for a golden, crispy finish.

Step 4: Bake the Scalloped Potatoes

1. Cover and bake. Cover the dish with aluminum foil and bake for 45–50 minutes. Covering ensures even cooking and prevents the top from burning while the potatoes cook through.

2. Uncover and continue baking. Remove the foil and bake an additional 20–25 minutes until the top is golden brown and bubbly.

3. Test for doneness. Insert a knife or fork into the center; potatoes should be tender and easily pierced.

Step 5: Rest and Serve

1. Let it rest. Allow the scalloped potatoes to sit for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to cut portions.

2. Garnish. Sprinkle fresh thyme, rosemary, parsley, or chives on top for color and flavor.

3. Serving suggestions. Serve alongside roasted meats, poultry, or as a hearty vegetarian main with a side salad.

Step 6: Tips and Expert Techniques

• Potato choice: Yukon Golds provide creamier layers; Russets hold their shape but can be fluffier. A mix works beautifully.

• Cheese selection: Sharp cheddar adds tang; Gruyère or fontina adds nuttiness; Parmesan adds a crisp, golden crust.

• Layering: Thin, uniform slices and even sauce distribution prevent soggy spots.

• Make-ahead: Assemble the dish a day ahead, cover tightly, and refrigerate. Bake an extra 10–15 minutes if cold from the fridge.