Name: Scalloped Potatoes - Best Cheesy Scalloped Potatoes Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 4 large russet potatoes, thinly sliced; 2 tbsp unsalted butter; 2 tbsp flour; 2 cups whole milk; 1 cup heavy cream; 2 cups shredded sharp cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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Who doesn’t love a creamy, cheesy dish that warms your soul? These scalloped potatoes are everything you crave. Perfectly thin slices of potato, smothered in a decadent cheese sauce, baked to golden perfection. It’s the best scalloped potatoes recipe you’ll ever make – I promise. Ready for the most indulgent potatoes recipe ever? Let’s dive in!

1) Key Takeaways
2) Easy Scalloped Potatoes Recipe
3) Ingredients for Scalloped Potatoes
4) How to Make Scalloped Potatoes
5) Tips for Making Scalloped Potatoes
6) Making Scalloped Potatoes Ahead of Time
7) Storing Leftover Scalloped Potatoes
8) Try these side dishes next!
9) Scalloped Potatoes
10) Nutrition

1) Key Takeaways

What makes this the best scalloped potatoes recipe?
How do I make scalloped potatoes that are creamy and cheesy?
What is the best way to store and reheat leftover scalloped potatoes?

2) Easy Scalloped Potatoes Recipe:

Scalloped potatoes are a classic, hearty side dish that will instantly take your meal to the next level. Imagine crispy edges, layers of thinly sliced potatoes soaked in a creamy cheese sauce, and all of it bubbling in the oven. It’s one of those recipes that’s both simple to make and incredibly satisfying. Whether it’s for a holiday dinner, a cozy family gathering, or just because you’re craving something cheesy, this scalloped potatoes recipe has your back.

What makes this recipe so easy? Well, the ingredients are simple, the prep time is quick, and the result is nothing short of comfort food bliss. If you can slice potatoes and whisk together a sauce, you’ve got this in the bag. Plus, there’s something undeniably satisfying about watching that cheese melt and bubble as the potatoes cook. Trust me, it’s a sight you won’t forget!

The best part? This is a flexible recipe. You can swap out the cheese, add bacon, or even throw in some herbs for extra flavor. You do you, and make this recipe your own! Ready to make the best scalloped potatoes? Let’s get started.

3) Ingredients for Scalloped Potatoes:

Russet Potatoes: Ah, the humble russet potato. These starchy beauties are perfect for scalloped potatoes. They hold up well under the creamy sauce and bake beautifully in the oven, giving you that perfect soft inside and crispy outside.

Unsalted Butter: Butter makes everything better, right? For this recipe, unsalted butter is your friend. It lets you control the seasoning and ensures the sauce isn’t too salty. Plus, it adds that rich, buttery flavor that you just can’t beat.

Flour: Flour is used to create the base of your creamy sauce. It thickens the mixture, making it rich and luxurious. Don’t worry, you won’t taste the flour – it’ll just do its job to create that velvety texture we all love.

Whole Milk and Heavy Cream: The dynamic duo that makes your sauce ultra-creamy. Whole milk provides a smooth consistency, while the heavy cream adds that luscious richness we all crave in scalloped potatoes. If you’re feeling extra indulgent, don’t hold back on the cream!

Cheddar Cheese: What would scalloped potatoes be without cheese? A sad, bland dish, that’s what. Sharp cheddar is perfect here—it melts beautifully and adds that tangy, cheesy goodness that brings the whole dish together. You can’t go wrong with this classic choice.

Garlic Powder & Onion Powder: These are the secret ingredients that make this dish sing. Garlic and onion powders add depth and flavor to the sauce, giving it that extra oomph without overpowering the cheese.

Salt & Pepper: Seasoning is key! You’ll want to season each layer of potatoes and the sauce to make sure every bite is flavorful. I like to use kosher salt for seasoning potatoes and freshly cracked black pepper for an extra kick.

4) How to Make Scalloped Potatoes:

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray. No one wants a stuck-on mess, so be generous with the greasing!

Step 2: In a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour and cook for about 2 minutes. You’re making a roux here, so don’t rush it—this is the foundation of your creamy sauce.

Step 3: Slowly pour in the milk and cream, whisking constantly. Keep the heat on medium and bring the mixture to a gentle simmer. Stir it often and let it cook for about 3-4 minutes until it thickens. You’re aiming for a smooth, velvety consistency.

Step 4: Once your sauce is thickened, add the garlic powder, onion powder, salt, and pepper. Stir in the shredded cheddar cheese until it’s fully melted and the sauce is silky smooth.

Step 5: Arrange the sliced potatoes in layers in the greased baking dish. Pour half of the creamy sauce over the first layer of potatoes. Repeat with more layers of potatoes and sauce until you’ve used everything up. Make sure the sauce covers all the potatoes!

Step 6: Cover the baking dish with aluminum foil and bake for 45 minutes. After that, remove the foil and bake for another 15 minutes or until the top is golden and bubbly. You should see that cheesy goodness oozing from the sides.

Step 7: Let it rest for 10 minutes before serving. Trust me, it’s worth the wait. This helps the sauce set and makes it easier to slice into those perfectly creamy layers.

5) Tips for Making Scalloped Potatoes:

One of my top tips is to slice your potatoes as evenly as possible. This ensures they cook at the same rate, giving you those perfect tender layers. Use a mandoline slicer if you have one—trust me, it makes life easier!

When it comes to the cheese, don’t skimp. Go for sharp cheddar, or even a combination of cheeses like Gruyère and Parmesan for extra flavor. I also like to add a little extra cheese on top before baking to make it extra cheesy and bubbly.

If you’re feeling adventurous, try adding some fresh herbs like thyme or rosemary to the layers of potatoes. It adds an aromatic touch that takes this dish to the next level!

6) Making Scalloped Potatoes Ahead of Time:

Good news—this dish is perfect for making ahead! You can assemble everything the day before, cover it with foil, and pop it in the fridge. Just bake it the next day when you’re ready to eat. It’s great for holiday dinners or when you’re hosting guests!

One thing I recommend is to slightly undercook the potatoes when you make them ahead of time, so they don’t get too soft while baking. Once you bake them, they’ll have that perfect balance of tenderness and a little bit of texture.

7) Storing Leftover Scalloped Potatoes:

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave, and they’re as good as new. The flavors actually get even better as they sit!

If you’re storing leftovers, you might want to avoid adding the croutons or garnishes until you reheat it. They tend to get soggy when stored.

8) Try these side dishes next!

9) Scalloped Potatoes