Cheesy Scalloped Potatoes Recipe
If you’re searching for a comforting, crowd-pleasing side dish that feels like a warm hug on a plate, you’re going to love this Cheesy Scalloped Potatoes Recipe. It’s one of those recipes I keep coming back to—rich, creamy, and packed with cheesy goodness that perfectly complements any meal. Whether you’re planning a holiday feast or a simple weeknight dinner, this dish has your back. Stick with me, and I’ll walk you through all the little tricks to get it just right.
Why This Recipe Works
- Perfect Potato Texture: Parboiling potatoes ensures they’re tender without falling apart, so your layers hold beautifully in the bake.
- Creamy Cheese Sauce: The homemade roux-based cheese sauce is silky and rich, with just the right thickness to coat every potato slice.
- Layered for Flavor: Building the casserole in layers lets that sharp cheddar flavor infuse throughout, making each bite cheesy and delicious.
- Simple Ingredients, Big Impact: Using simple staples you probably have on hand results in a show-stopping side without any fancy fuss.
Ingredients & Why They Work
Every ingredient here plays a starring role. Russet potatoes give you that classic creamy inside once cooked, while sharp cheddar cheese packs the flavor punch that really makes this dish sing. I always recommend fresh cheese for the best melt and flavor! Here’s a quick rundown of what to keep an eye out for when shopping.
- Russet potatoes: Their high starch content makes for a fluffy, tender texture that holds sauce beautifully.
- Butter: Adds richness to the cheese sauce and helps create that silky roux base.
- All-purpose flour: Thickens the cheese sauce; make sure to cook it just until golden to avoid a raw flour taste.
- Milk or half & half: I prefer half & half for a creamier sauce, but milk works great for a lighter version.
- Sharp cheddar cheese: Freshly grated cheese melts better and has more flavor than pre-shredded bags.
- Salt & pepper: Simple seasonings to enhance and balance the flavors.
- Paprika: Just a sprinkle for color and a touch of smoky warmth.
- Fresh chopped chives or parsley: Adds a fresh, herbal finish to brighten things up.
Make It Your Way
I love how flexible this Cheesy Scalloped Potatoes Recipe is—feel free to adjust it to suit your taste or dietary needs. Over the years, I’ve played around with different cheese combos and additions, and it’s fun to make it your own.
- Variation: Sometimes, I swap half the cheddar for Gruyère or Monterey Jack for a nuttier, mellower flavor—you’ll find it adds a lovely twist.
- Make it gluten-free: Try cornstarch instead of flour to thicken the sauce if you need a gluten-free version.
- Add-ins: If you’re feeling adventurous, stir in caramelized onions, crumbled bacon, or chopped garlic for extra flair.
- Milk options: Using cream or whole milk gives a richer sauce, while skim milk keeps it lighter—play around to find your favorite balance.
Step-by-Step: How I Make Cheesy Scalloped Potatoes Recipe
Step 1: Perfectly Parboil Your Potatoes
Start by scrubbing your whole russet potatoes clean, then place them in boiling water for about 20-25 minutes. You want them just tender enough to pierce with a knife but not so soft they fall apart—that’s the sweet spot that makes slicing easier and layering neater. Pro tip: if your potatoes feel too firm after 20 minutes, cook a little longer but watch closely!
Step 2: Whip Up the Creamy Cheese Sauce
While the potatoes cool, melt butter in a saucepan and whisk in the flour until it’s golden—this is your roux and the base for a velvety sauce. Slowly add milk or half & half while stirring constantly, so it thickens smoothly without lumps. Once it coats the back of your spoon, off the heat, stir in most of your sharp cheddar cheese until melted and silky. Don’t forget to season with salt and pepper here; it makes all the difference.
Step 3: Layer ‘Em Up With Care
Peel the potatoes gently and slice them into ultra-thin rounds (about 1/8 inch thick). The thinner the slices, the creamier the final dish, but be gentle so they don’t break. Layer a third of those potato slices in your greased baking dish, seasoning lightly with salt and pepper. Spoon a third of the cheese sauce evenly over the potatoes, then repeat two more times. Finish by pouring the remaining sauce on top to cover everything and sprinkling with extra cheese and a little paprika for that pretty pop of color.
Step 4: Bake and Bask in the Cheesy Aroma
Bake at 350°F for 20-25 minutes until bubbly and golden on top. Keep an eye out for that magical moment when the cheese bubbles and the sauce thickens—this means your cheesy scalloped potatoes are ready. Let it cool just a bit for easier serving, and garnish with fresh chopped chives or parsley for a burst of color and freshness.
Tips from My Kitchen
- Slice Evenly: Using a mandoline or a sharp knife is key for uniform slices that cook evenly and layer nicely.
- Cheese Quality Matters: I learned that freshly grating the cheese makes the sauce smoother and less grainy than pre-shredded bags.
- Adjust Sauce Consistency: If your cheese sauce seems too thick, add a splash of milk gradually until it’s just pourable but still coats the potatoes well.
- Don’t Overcook Potatoes: Overcooking makes potatoes mushy and hard to layer, so test with a knife regularly during boiling.
How to Serve Cheesy Scalloped Potatoes Recipe
Garnishes
I love topping my scalloped potatoes with fresh chopped chives or parsley—they add a bright pop of green and fresh flavor that cuts through the richness. A light dusting of paprika doesn’t just look pretty; it introduces a subtle smoky warmth that makes the dish feel extra special.
Side Dishes
This cheesy delight pairs wonderfully with roast chicken or turkey, and some simple steamed veggies or a crisp salad balance out all that creamy comfort. On occasions, I’ve served it alongside grilled steak or glazed ham, and it never disappoints—it’s just the perfect hearty, cheesy companion.
Creative Ways to Present
For a dinner party, I’ve layered the potatoes in individual ramekins for easy serving and a cute presentation. A little sprinkle of extra cheese on top for a golden crust makes a stunning impression. You could also bake in a cast-iron skillet right on the table for that rustic vibe everyone loves.
Make Ahead and Storage
Storing Leftovers
After enjoying this cheesy goodness, any leftovers go straight into an airtight container in the fridge, where they keep nicely for up to 3 days. I like to let them cool completely before storing to avoid condensation messing with the sauce texture.
Freezing
I’ve had success freezing the whole casserole before baking. Just cover tightly with foil and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as usual—though baking time may be a little longer to get it fully heated through.
Reheating
To reheat, I pop individual portions into the oven at 350°F for about 15 minutes until warmed through and bubbly again. If you’re in a hurry, the microwave works—just add a splash of milk and cover to keep the sauce creamy and avoid drying out.
FAQs
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Can I use other types of potatoes for this Cheesy Scalloped Potatoes Recipe?
Russet potatoes are ideal due to their high starch which creates a creamy texture, but you can also use Yukon Golds for a slightly waxier, buttery bite. Just keep in mind waxier potatoes hold their shape better and might produce a firmer dish.
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How do I prevent the cheese sauce from becoming grainy?
Use freshly grated sharp cheddar cheese and add it off the heat to avoid overheating. Also, whisk the cheese in slowly so it melts evenly. Pre-shredded cheese often contains anti-caking agents that can cause graininess.
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Is there a way to make this recipe ahead of time?
Absolutely! You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours before baking. Just add extra baking time if the dish is cold going into the oven.
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Can I make this recipe dairy-free?
Yes, substitute dairy-free butter and use almond or oat milk, and choose a plant-based cheese alternative that melts well. The texture will differ a bit, but the dish can still be creamy and delicious.
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How thin should I slice the potatoes for the best results?
Slicing about 1/8 inch thick works best. Thin slices cook evenly and absorb the cheese sauce well, creating those tender layers everyone loves. A mandoline slicer helps get even slices quickly and safely.
Final Thoughts
This Cheesy Scalloped Potatoes Recipe holds a special place in my heart because it always brings people together around the table. Its rich, cheesy layers are like a comforting story told bite after bite. I hope you enjoy making and sharing it as much as I do—because sometimes, the best meals are simple, homemade, and made with a little love. So grab those potatoes, roll up your sleeves, and get ready to wow your family or friends with this timeless classic!
Print
Cheesy Scalloped Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Cheesy Scalloped Potatoes recipe features tender russet potatoes layered with a rich, creamy sharp cheddar cheese sauce, baked to bubbly perfection. Perfect as a comforting side dish for any meal, garnished with paprika and fresh herbs for an inviting finish.
Ingredients
Main Ingredients
- 2 pounds russet potatoes
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups nonfat milk or half & half
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese, divided
- Paprika for garnish (about ⅛ teaspoon)
- Fresh chopped chives or parsley for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and grease a 13″x9″ baking pan with cooking spray to prevent sticking.
- Boil Potatoes: Bring a large pot of water to a boil. Scrub the whole russet potatoes thoroughly, then place them into the boiling water. Boil for 25 minutes until a sharp knife can easily pierce the potatoes but they are not fully cooked through. Remove and set aside to cool until handleable.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook constantly for about 2 minutes until the flour turns golden brown. Gradually stir in the milk, continuing to stir frequently, and cook for an additional 3 minutes until thickened. Remove from heat and stir in most of the shredded cheddar cheese (reserve some for topping). Season with salt and pepper to taste.
- Slice Potatoes: When cooled enough to handle, peel the potatoes gently. Using a sharp knife, slice them into thin rounds about ⅛ inch thick for even layering.
- Assemble Layers: Arrange a third of the potato slices in a single overlapping layer in the baking dish. Lightly season with salt and pepper. Spoon a third of the cheese sauce evenly over the potatoes. Repeat this layering process two more times, finishing with all remaining cheese sauce spread on top to cover completely.
- Add Topping and Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top layer. Lightly dust the surface with about ⅛ teaspoon of paprika for color. Bake in the preheated oven for 25 minutes until the sauce is bubbly and the cheese melted and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped chives or parsley. Serve immediately while hot and creamy.
Notes
- If the cheese sauce is too thick, gradually add more milk a little at a time, whisking until you reach a thick but pourable consistency.
- Potatoes should be softened enough to pierce with a sharp knife but not so cooked that they fall apart during slicing and layering.
- For a richer sauce, half & half can be used instead of nonfat milk.
- Using freshly grated sharp cheddar cheese ensures better melting and richer flavor than pre-shredded varieties.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
