Scalloped Cheesy Potatoes Recipe

If you’re looking for a comforting, creamy side dish that feels like a warm hug on a plate, then this Scalloped Cheesy Potatoes Recipe is about to become your new favorite. I absolutely love how this turns out every single time — the potatoes come out tender, smothered in a rich cheesy sauce that’s just the right balance of savory and velvety. Whether it’s a holiday feast or a cozy family dinner, you’ll find that this dish steals the show almost effortlessly.

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Ingredients You’ll Need

This Scalloped Cheesy Potatoes Recipe uses a straightforward list of ingredients that work harmoniously to deliver creamy, cheesy goodness. I like to recommend fresh potatoes and good-quality cheddar for the best flavor and texture.

• Butter: Using real butter adds richness that no substitute can match.
• Flour: Helps thicken the sauce into that perfect creamy coating you want on your potatoes.
• Half and half (or whole milk): I find half and half creates a luscious sauce, but milk works if you want it lighter.
• Salt: Essential for bringing out all those cheesy, buttery flavors.
• Pepper: Adds just the right hint of spice without overpowering.
• Cheddar cheese: Shredded sharp cheddar is my go-to—it melts beautifully and packs that tasty punch.
• Potatoes: I like thinly sliced Yukon Gold or Russets sliced about 1/8 inch thick so they cook evenly and soak up the sauce.

Variations

One of the things I love about this Scalloped Cheesy Potatoes Recipe is how easy it is to tweak it to your own taste or dietary needs. You can get creative, and honestly, your family might never even notice if you swap things up!

• Adding Herbs and Spices: I sometimes toss in a pinch of nutmeg or fresh thyme to elevate the flavor—such a nice little twist.
• Using Different Cheeses: Mixing in Gruyère or Monterey Jack gives a unique, melty richness that’s a real crowd-pleaser.
• Vegetarian Boost: Try layering thin slices of sautéed mushrooms or caramelized onions with the potatoes for extra depth.
• Dairy-free Version: I’ve experimented with vegan cheese and almond milk—results vary, but still tasty if you’re avoiding dairy.

How to Make Scalloped Cheesy Potatoes Recipe

Step 1: Preparing Your Pan and Potatoes

First things first, preheat your oven to 350°F (175°C). I always spray my 9×13-inch baking dish with non-stick spray—trust me, this saves you from the dreaded sticky mess. Then, go ahead and slice your potatoes thinly, about 1/8-inch thick. I find a mandoline slicer speeds things up and keeps slices consistent, which helps them cook evenly.

Step 2: Making the Cheese Sauce

In a medium to large saucepan over medium heat, melt 1/4 cup (half a stick) of butter. Once melted, sprinkle in 1/4 cup of flour and stir constantly for about 2 minutes—this cooks out the raw flour taste and thickens the base. Next, slowly pour in 2 cups of half and half (or whole milk), stirring as you go. Keep stirring until the sauce thickens, usually within 2 minutes. Remove it from heat, then stir in 1 teaspoon salt, 1/2 teaspoon pepper, and 2 cups of your shredded cheddar cheese until smooth. This sauce is the heart of the dish, so don’t rush this step!

Step 3: Assembling Your Scalloped Potatoes

Now for the fun part—layering! Place about a third of the potato slices evenly in the bottom of your prepared baking dish. Pour one-third of the cheesy sauce over the potatoes, making sure to spread it out. Repeat this layering two more times: potatoes, sauce, then potatoes and sauce again, finishing off with the sauce on top. Cover your dish with foil and pop it in the oven.

Step 4: Baking to Perfection

Bake covered for 40 to 50 minutes, until the potatoes are just about tender. I’ve learned patience is key here—if you peek too early, you might misjudge doneness. Once you’re close, remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese over the top, then bake uncovered for another 20 minutes. This step helps get that irresistible bubbly, golden crust that I swear everyone loves.

How to Serve Scalloped Cheesy Potatoes Recipe

Garnishes

I love sprinkling a bit of fresh chopped parsley or chives on top right before serving—it adds a nice pop of color and fresh flavor that cuts through the richness. Sometimes, a little cracked black pepper on top just before serving really wakes things up.

Side Dishes

This cheesy scalloped potato dish pairs beautifully with roasted chicken, glazed ham, or even a simple green salad to balance all that richness. My family goes crazy for it alongside garlic green beans or sautéed spinach.

Creative Ways to Present

For special occasions, I like to make this recipe in smaller individual ramekins for everyone’s place setting—it’s a fun way to dress it up and everyone gets their own cheesy portion. It’s also fantastic in a fancy baking dish sprinkled with paprika for a festive touch.

Make Ahead and Storage

Storing Leftovers

After dinner, I usually let leftovers cool to room temperature, then store them in an airtight container in the fridge. They keep really well for up to 3-4 days and reheat beautifully.

Freezing

I’ve frozen scalloped potatoes with decent results—just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

I find that reheating in the oven at 350°F (175°C) works best to keep that crispy top and creamy inside, usually about 20-25 minutes covered with foil to prevent drying. Microwave works in a pinch but can make the edges a bit rubbery.

FAQs

Final Thoughts

From the first time I made this Scalloped Cheesy Potatoes Recipe, it felt like a warm, cheesy love letter to my taste buds. Now, it’s a staple in my kitchen because it’s reliable, comforting, and so downright delicious. I really hope you give it a try—you’ll be amazed how such simple ingredients come together to create something truly special. Plus, your family and guests will definitely be asking for seconds!

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