Cheesy Scalloped Potatoes are the ultimate comfort food, featuring tender, thinly sliced potatoes baked in a creamy, cheesy sauce. This classic side dish is perfect for holiday dinners, potlucks, or simply elevating a weeknight meal. Rich, creamy, and irresistibly cheesy, this recipe is guaranteed to become a family favorite!
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For the Potatoes
- 2 lbs (900 g) russet or Yukon gold potatoes, peeled and thinly sliced
- 1 small onion, finely chopped (optional)
For the cheese Sauce
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (25 g) all-purpose flour
- 2 cups (480 ml) whole milk or heavy cream
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For Topping
- 1/2 cup (50 g) shredded cheddar cheese
- 2 tbsp (10 g) chopped fresh parsley (optional, for garnish)
Directions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Prepare the Potatoes
- Arrange half of the sliced potatoes in an even layer in the baking dish. Sprinkle with half of the chopped onion (if using). Repeat with the remaining potatoes and onion.
Step 3: Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-5 minutes, stirring frequently, until the sauce thickens.
- Remove the saucepan from heat and stir in the cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper until smooth.
Step 4: Assemble the Dish
- Pour the cheese sauce evenly over the potatoes, ensuring all the slices are coated.
Step 5: Add the Topping and Bake
- Sprinkle the remaining cheddar cheese over the top. Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Step 6: Serve
- Let the dish rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Cheese options: Feel free to use a combination of cheeses, such as Gruyère, mozzarella, or Monterey Jack, for added flavor.
- Make-ahead: Assemble the dish up to a day in advance and refrigerate. Add an extra 10-15 minutes to the bake time if starting cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Conclusion
Cheesy Scalloped Potatoes are a creamy, flavorful side dish that’s perfect for any occasion. With their tender layers and rich cheese sauce, they’re sure to be a hit with family and friends. Try this easy recipe today and enjoy a comforting classic that pairs perfectly with your favorite main courses!
Frequently Asked Questions
Can I make these Cheesy Scalloped Potatoes ahead of time, and if so, how far in advance?
Yes, you can assemble the Cheesy Scalloped Potatoes up to a day in advance. Prepare the dish completely, including the cheese sauce and topping, then cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time if starting from a cold refrigerator. For longer storage, you can freeze the assembled, unbaked dish for up to a month, then thaw in the refrigerator overnight before baking, adding extra baking time as needed.
What are some good cheese substitutions I can use in place of cheddar and Parmesan?
You can definitely experiment with different cheeses! For a sharper flavor, try Gruyère or a sharp white cheddar in place of the cheddar. For a milder, creamier option, Monterey Jack or mozzarella work well, though you might need to increase the amount slightly. You can also use a combination of cheeses. For the Parmesan, Pecorino Romano is a great substitute, or you can use a blend of Parmesan and Asiago for added depth. Remember to adjust the salt content as some cheeses are saltier than others.
How do I know when the Cheesy Scalloped Potatoes are perfectly cooked?
The potatoes are done when they are tender and easily pierced with a fork. Visually, the top should be golden brown and bubbly, indicating the cheese sauce has cooked and the potatoes are tender. You can also gently insert a knife into the center; if it slides in easily, the potatoes are ready. The internal temperature should reach around 200-210°F (93-99°C) for optimal doneness.
Can I double or scale down this recipe, and if so, how should I adjust the cooking time?
Yes, you can easily double this recipe. Use a larger baking dish, such as a 9×13 inch or larger, and ensure the potatoes are arranged in an even layer. You may need to increase the cooking time by 10-15 minutes, especially if doubling. If scaling down, use a smaller baking dish, and reduce the cooking time slightly. Always check for doneness by piercing the potatoes with a fork. Adjust ingredient amounts proportionally to your desired yield.
What are some of the nutritional benefits of the ingredients in this Cheesy Scalloped Potatoes recipe?
Potatoes provide potassium, vitamin C, and fiber, especially if you leave the skins on. Milk contributes calcium and vitamin D, essential for bone health. Cheese adds protein and calcium. The butter and flour in the sauce provide some carbohydrates and fats for energy. While this dish is rich, it offers a good source of energy and essential nutrients. Consider adding vegetables or using lower-fat milk or cheese for a healthier twist.
Cheesy Scalloped Potatoes
This delightful side dish of scalloped potatoes topped with a rich cheese sauce will be a hit at any dinner table. Simple and satisfying!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 pounds Russet potatoes Peeled and sliced thinly
- 2 cups Milk Whole milk recommended
- 2 tablespoons Unsalted butter
- 1 cup Cheddar cheese Shredded
- 1 teaspoon Salt To taste
- 0.5 teaspoon Black pepper Freshly ground
- 2 cloves Garlic Minced
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Melt butter in a saucepan over medium heat, add minced garlic, and cook until fragrant.
- Whisk in the milk, salt, and pepper. Bring to a simmer and cook for about 5 minutes.
- Layer sliced potatoes in a greased baking dish. Pour the sauce over the potatoes and sprinkle shredded cheese on top.
- Bake in the preheated oven for about 60-70 minutes or until the potatoes are tender and the top is golden brown.
Notes
Let the dish rest for 10 minutes before serving for easier slicing.
