Cheesy Scallop Potatoes Recipe
Cheesy Scalloped Potatoes are the perfect comfort food with the creamy sauce and the cheese topping. The recipe is simple yet delicious and is perfect for a weeknight side or to serve with a holiday dinner.
I adore eating these Cheesy Scalloped Potatoes and truth be told, I can make a meal from them. Yes, all carb, and I’m okay with that. I really do make a meal from this recipe sometimes by adding leftover ham to the mixture. So good. This side dish of potatoes cooked in a creamy sauce and topped with cheddar cheese is just about the best to serve with any meal.
It’s a delicious casserole to make for your Thanksgiving and Christmas dinners, too. You can bake it the day before and then heat it up in the oven while your turkey or ham is resting. Easy! That’s a timesaver too as this cheesy scalloped potatoes recipe does take a little over an hour to bake. I try to plan ahead like that with big meals or even weeknight ones.
Cheesy Scalloped Potatoes
Scalloped potatoes are such a classic side dishes to make for any meal since it’s creamy, decadent, and cheesy. It just hits the spot. The prep is worth the time and the wait while it bakes is too. I found this recipe in one of the cookbooks that I received when I first got married many moons ago and have used it over the years with great success. Read: my family wants this all the time if I would make it that often.
There are recipes that cut down on the baking time by precooking the potatoes but to me sometimes the potatoes turn out more mashed after baking in the oven, too. Recipes that create a creamy cheesy sauce in a separate pan and then to be poured over the potatoes in a casserole dish. This recipe uses ONE casserole dish.
I like that. Easy cleanup.
Don’t get me wrong, I’ve made those recipes, too. They turn out yummy but then I’m like who’s doing the extra dishes?! Yep, me.
What is the Difference Between Scalloped Potatoes and Potatoes au Gratin?
There is a difference between scalloped potatoes and au Gratin potatoes. Simply put:
- Potatoes au gratin have a cheese sauce (instead of a white sauce) and are most often made with layers of onions and potatoes.
- Classic scalloped potatoes don’t contain cheese sauce or cheese – it uses a white sauce.
- Cheesy scalloped potatoes use a white cream sauce and are layered or topped with cheese.
What type of potato is best?
Russet potatoes or Yukon Gold potatoes will work best for this recipe. They both are starchy potatoes which will help thicken the sauce.
What Other Kinds of Cheese Can You Use?
This recipe uses cheddar cheese but you can use any good melty cheese you prefer. Half cheddar and half Monterey Jack is also quite delicious. I’ve even used pepper jack when that was all I had in the refrigerator. They turned out quite tasty.
How Thin to Slice the Potatoes?
For this recipe, I use a mandolin to slice the potatoes into 1/8-inch slices. Using the mandolin will ensure even slices. You can use a sharp knife as well, but for me, I can never get the slices the same thickness. Whether you use a knife or a mandolin, please watch those fingers!
It’s important to have your slices thin enough to cook through in the oven. Too thick or uneven thickness may result in longer cook times.
Can I Make Scalloped Potatoes Ahead of Time?
Scalloped Potatoes are a great dish to make ahead of time. Prepare and bake as the recipe indicates. Cool completely before covering with aluminum foil and storing in the refrigerator. When you’re ready to bake, allow the dish to sit out on the counter for 30 minutes before baking in a 350-degree oven for 40-45 minutes, or until heated through. Remove foil during the last 15 minutes of baking time.
Can I Freeze Cheesy Scalloped Potatoes?
Yes, you can freeze the cooked and cooled cheesy scalloped potatoes in an airtight container or individual containers that are freezer-safe for up to 3 months. Thaw before reheating.
Ingredients
- 3 cups (1 ½ pounds) Yukon Gold or Russet potatoes. (about 5 medum-sized potatoes)
- 1/2 medium onion, chopped
- 4 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 cups whole milk
- 3 tablespoons butter, cubed
- 1 ½ cups shredded cheddar cheese
- 1 tablespoon chopped parsley for garnish
How to Make Cheesy Scalloped Potatoes
Step 1
Preheat the oven to 375 degrees. Spray the bottom and sides of an 8×8-inch baking dish with non-stick spray.
Step 2
In a medium saucepan, heat milk on medium high to almost boiling and then lower to simmer and keep warm.
Step 3
Peel the potatoes, then use a mandolin or sharp knife for a thin slice about ¼ inch thick. Finely chop the onions.
Step 4
Place a single layer of potatoes with just a little overlapping in the bottom of the casserole dish.
Step 5
Add a layer of onions, sprinkle one tablespoon of flour over the potatoes and onions, and season with some salt and pepper.
Repeat this process for two more layers ending with the flour on top. Season with a bit more salt and pepper, if desired. You should have a total of 3 layers when finished.
Step 6
Top with cubed butter and pour milk over the layers in the baking dish.
Step 7
Sprinkle the top of the potatoes with shredded cheese.
Step 8
Bake covered with aluminum foil for about 50 minutes, until the potatoes are fork tender. Uncover and bake until the cheese bubbles and browns. (approx 15 minutes). If desired, in the last couple of minutes, turn the broiler on to get the cheesy topping a bit more brown.
Remove the baking dish from the oven, and let it stand for 15 minutes or until the sauce thickens more.
Tips, Tricks, and FAQs
- Be sure to slice potatoes thin to have them evenly cook. Using a mandolin slicer makes this easier, just watch your fingers!
- Change out the shredded cheddar for your favorite cheese. Mozzarella, gouda, fontina, or gruyere would also be delicious in this.
- Add a pinch of cayenne and garlic powder to the salt and pepper mix.
- Use half sweet potato slices with the Yukon Gold or Russets, or use all sweet potatoes.
- You can substitute heavy cream for the milk or even half and half.
- Add some diced cooked ham to the casserole to make this a main course.
You May Enjoy These Potato Recipes
- Rosemary Roasted Potato Peelings (save the peels from this recipe for this one)
- Potato Crusted Frittata
- Slow Cooker Mashed Potatoes
- Cheesy Mashed Potato Puffs (save leftover mashed potatoes for this)
Printable Cheesy Scalloped Potato Recipe
Cheesy Scalloped Potatoes Recipe
Equipment
- 1 8×8 inch casserole dish
Ingredients
- 3 cups (1½ pounds) Yukon Gold or Russet potatoes (about 5 medium potatoes)
- ½ medium onion, finely diced
- 4 tablespoons flour
- salt and pepper to taste
- 2 cups whole milk
- 3 tablespoons butter, cubed
- 1½ cups shredded cheddar cheese
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 375 degrees. Spray the bottom and sides of an 8×8-inch baking dish with non-stick spray.
- In a medium saucepan, heat milk on medium high to almost boiling and then lower to simmer and keep warm.
- Peel the potatoes, then use a mandolin or sharp knife for a thin slice about ¼ inch thick. Finely chop the onions.
- Place a single layer of potatoes with just a little overlapping in the bottom of the casserole dish.
- Add a layer of onions, sprinkle one tablespoon of flour over the potatoes and onions, and season with some salt and pepper.
- Repeat this process for two more layers ending with the flour on top. Season with a bit more salt and pepper, if desired. You should have a total of 3 layers when finished.
- Top with cubed butter and pour milk over the layers in the baking dish.
- Sprinkle the top of the potatoes with shredded cheese.
- Bake covered with aluminum foil for about 50 minutes, until the potatoes are fork tender. Uncover and bake until the cheese bubbles and browns. (approx 15 minutes). If desired, in the last couple of minutes, turn the broiler on to get the cheesy topping a bit more brown.Remove the baking dish from the oven, and let it stand for 15 minutes or until the sauce thickens more.
Notes
- Be sure to slice potatoes thin to have them evenly cook. Using a mandolin slicer makes this easier, just watch your fingers!
- Change out the shredded cheddar for your favorite cheese. Mozzarella, gouda, fontina, or gruyere would also be delicious in this.
- Add a pinch of cayenne and garlic powder to the salt and pepper mix.
- Use half sweet potato slices with the Yukon Gold or Russets, or use all sweet potatoes.
- You can substitute heavy cream for the milk or even half and half.
- Add some diced cooked ham to the casserole to make this a main course.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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