Easy Cheesy Scalloped Potatoes

Few side dishes deliver the same level of hearty satisfaction as Easy Cheesy Scalloped Potatoes. This recipe transforms simple ingredients—thinly sliced potatoes, sharp cheddar cheese, and a velvety cream sauce—into a dish that’s rich, flavorful, and irresistibly indulgent. Unlike store-bought versions, this homemade take skips canned soups in favor of a from-scratch garlic-cheddar sauce, layered with tender potatoes and baked until golden and bubbly. Whether you’re serving it alongside a holiday ham or as the star of a weeknight dinner, its creamy texture and savory depth make it a universal crowd-pleaser.

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Essential Tools and Equipment

To achieve the best results, a few key tools are non-negotiable:

• 9×13-inch baking dish: Ensures even layering and proper cooking depth.
• Mandoline slicer: Guarantees uniformly thin potato slices (⅛-inch thick) for consistent tenderness. Hand-cutting risks uneven baking.
• Medium saucepan: For preparing the smooth, lump-free cheese sauce.
• Whisk: Critical for incorporating flour into the roux without clumps.
• Box grater: Freshly grated cheddar melts better than pre-shredded cheese, which contains anti-caking agents.

Preparation Tips for Success

• Slice potatoes just before assembling: To prevent browning, submerge slices in cold water for 10 minutes, then pat dry thoroughly. Excess moisture leads to a watery sauce.
• Grate your own cheese: Pre-packaged shredded cheese often contains cellulose, which can make the sauce grainy.
• Season in layers: Lightly salt the potatoes as you layer them to enhance flavor throughout.

Ingredients List

Fresh, quality ingredients make all the difference:

• Produce:
  • 2.5 lbs russet or Yukon Gold potatoes (starchier varieties hold up better)
  • ½ yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • Optional garnish: 1 tbsp chopped chives or parsley
• Dairy:
  • 3 tbsp unsalted butter
  • 2.5 cups heavy cream (for richness; substitute half with whole milk for a lighter version)
  • 3 cups sharp cheddar cheese, freshly grated (reserve 1 cup for topping)
• Pantry:
  • 3 tbsp all-purpose flour
  • 1 tsp salt, ½ tsp black pepper (adjust to taste)
  • ½ tsp cayenne pepper (optional, for a subtle kick)

Step-by-Step Instructions

Prepare the Potatoes

1. Peel the potatoes if desired (Yukon Golds can be left unpeeled for added texture).
2. Using a mandoline, slice potatoes into ⅛-inch rounds. Transfer to a bowl of cold water to remove excess starch; drain and dry completely with a kitchen towel.

Make the Cheese Sauce

1. In a saucepan over medium heat, melt butter. Add onions and cook for 3 minutes until translucent.
2. Stir in garlic and thyme; cook for 1 minute until fragrant.
3. Sprinkle flour over the mixture, whisking constantly to form a paste (roux). Cook for 1 minute to eliminate raw flour taste.
4. Gradually pour in heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer until the sauce thickens slightly (about 3–4 minutes).
5. Reduce heat to low. Stir in 2 cups of grated cheddar until fully melted. Season with salt, pepper, and cayenne. Remove from heat.

Assemble the Casserole

1. Preheat oven to 375°F (190°C). Grease the baking dish lightly with butter or nonstick spray.
2. Layer half the potato slices evenly on the bottom, slightly overlapping. Pour half the cheese sauce over the top, spreading with a spatula. Sprinkle with ½ cup cheese.
3. Repeat with remaining potatoes, sauce, and cheese (reserving the last ½ cup for the final topping).

Bake to Perfection

1. Cover tightly with foil and bake for 40 minutes. This steams the potatoes, ensuring tenderness.
2. Uncover, sprinkle reserved cheese on top, and bake for 20 more minutes until the top is golden and the sauce bubbles at the edges.
3. Let rest for 10 minutes before serving—this allows the sauce to thicken further.

Pro Tip: For a deeper flavor, add a pinch of smoked paprika or nutmeg to the cheese sauce.

Easy Cheesy Scalloped Potatoes are a versatile side dish that pairs beautifully with a wide range of main courses. Their rich, creamy texture and bold cheesy flavor make them ideal for both casual family dinners and special occasions.

For a holiday feast, serve alongside:

• Glazed Ham – The sweetness of honey or brown sugar-glazed ham balances the savory richness of the potatoes.
• Herb-Roasted Turkey – A classic pairing for Thanksgiving or Christmas dinners.
• Prime Rib or Roast Beef – The hearty potatoes complement the deep flavors of slow-roasted beef.

For everyday meals, try these combinations:

• Grilled or Roasted Chicken – A simple herb-seasoned chicken breast or thighs keep the meal balanced.
• Pan-Seared Pork Chops – The slight saltiness of pork enhances the cheesy potatoes.
• Baked Salmon – For a lighter contrast, the buttery fish pairs surprisingly well.

Garnishing Tips:

• Sprinkle with fresh chopped chives, parsley, or thyme for a pop of color and freshness.
• Add a dash of smoked paprika or cracked black pepper for extra depth.

Common Mistakes & How to Perfect the Recipe

Even the simplest recipes can go wrong without proper technique. Here are the most frequent pitfalls and how to avoid them:

Mistake 1: Unevenly Sliced Potatoes

• Problem: Hand-cut potatoes often vary in thickness, leading to some slices being undercooked while others turn mushy.
• Fix: Use a mandoline slicer for uniform ⅛-inch slices. If slicing by hand, aim for consistency and check for thicker pieces.

Mistake 2: Runny or Grainy Cheese Sauce

• Problem: The sauce separates or doesn’t thicken properly.
• Fix:
  • Cook the roux (butter + flour mixture) for at least 1 minute before adding cream to eliminate the raw flour taste.
  • Whisk constantly while adding cream to prevent lumps.
  • Use freshly grated cheese (pre-shredded cheese contains anti-caking agents that can make the sauce grainy).

Mistake 3: Overbaking or Underbaking

• Problem: Potatoes are still hard, or the top burns before the center cooks.
• Fix:
  • Cover with foil for the first 40 minutes to steam the potatoes evenly.
  • Uncover for the final 20 minutes to brown the cheese topping.
  • Test doneness by piercing with a knife—it should slide through the potatoes easily.

Mistake 4: Not Seasoning Properly

• Problem: The dish tastes bland despite the cheese.
• Fix:
  • Season each layer—lightly salt the potatoes as you assemble them.
  • Add aromatics like garlic, thyme, or a pinch of cayenne for extra flavor.

8 Perfect Side Dishes to Complete Your Meal

While Easy Cheesy Scalloped Potatoes are a standout side, pairing them with complementary dishes creates a well-rounded meal. Here are eight excellent options:

1. Garlic Butter Green Beans – A crisp, fresh contrast to the creamy potatoes.
2. Honey-Glazed Carrots – Their natural sweetness balances the richness.
3. Classic Caesar Salad – The tangy dressing cuts through the cheese.
4. Buttermilk Biscuits – Ideal for soaking up any extra sauce.
5. Roasted Brussels Sprouts with Bacon – Adds a smoky, crunchy element.
6. Creamed Spinach – Doubles down on creamy indulgence.
7. Cranberry Walnut Salad – A tart, nutty contrast for holiday meals.
8. Grilled Asparagus – Light and slightly charred for balance.

Make It a Full Meal: Protein Add-Ins

For a heartier version, incorporate protein directly into the dish:

• Diced Ham – Layer between potatoes for a salty, savory boost.
• Cooked Bacon – Crumble on top before baking for a smoky crunch.
• Sausage – Browned and scattered in for a rustic touch.

Achieving the perfect Easy Cheesy Scalloped Potatoes requires attention to detail. These professional tips ensure flawless results every time:

• Choose the Right Potatoes
  Russet potatoes are ideal for their high starch content, which helps thicken the sauce naturally. Yukon Golds work well too, offering a buttery texture. Avoid waxy varieties like red potatoes, as they don’t absorb the sauce as effectively.
• Prevent Curdling
  Dairy-based sauces can separate if overheated. To avoid this:
  • Cook the sauce over medium-low heat and stir constantly.
  • Add cheese off the heat to prevent clumping.
• Enhance Flavor with Mustard or Nutmeg
  A teaspoon of Dijon mustard or a pinch of nutmeg in the cheese sauce adds subtle depth without overpowering the dish.
• Let It Rest Before Serving
  Allowing the dish to sit for 10 minutes after baking helps the sauce thicken and makes slicing cleaner.

Storage and Reheating Instructions

Easy Cheesy Scalloped Potatoes can be prepared ahead of time, making them a convenient option for busy cooks.

• Refrigeration
  • Store leftovers in an airtight container for up to 4 days.
  • To prevent drying, press plastic wrap directly onto the surface before covering.
• Freezing (Not Ideal But Possible)
  • While possible, freezing can alter the texture, making potatoes slightly grainy.
  • If freezing, wrap tightly in foil and store for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating for Best Results
  • Oven Method (Recommended):
    • Preheat to 350°F (175°C).
    • Place potatoes in a baking dish, add a splash of milk or cream, and cover with foil.
    • Heat for 20–25 minutes until warmed through.
  • Microwave Method (Quick Fix):
    • Transfer a single portion to a microwave-safe dish.
    • Cover with a damp paper towel and heat in 30-second intervals, stirring in between.

Frequently Asked Questions (FAQs)

Based on common queries from home cooks:

1. Can I use pre-shredded cheese instead of grating my own?

• While convenient, pre-shredded cheese contains anti-caking agents that can make the sauce grainy. For the smoothest texture, freshly grate block cheese.

2. Why are my scalloped potatoes watery?

• Excess moisture can come from:
  • Undried potato slices (always pat them dry).
  • Undercooked sauce (ensure it thickens properly before baking).

3. Can I make this dish ahead of time?

• Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5–10 extra minutes to the baking time if cooking straight from the fridge.

4. What’s the difference between scalloped potatoes and au gratin?

• Scalloped potatoes are baked in a creamy sauce (often without cheese).
• Au gratin includes cheese and sometimes breadcrumbs for a crispy topping. This recipe blends the best of both!

5. Can I substitute heavy cream with milk?

• Yes, but the sauce will be less rich. For best results, use whole milk and add 1 extra tablespoon of flour to thicken.

6. How do I fix a bland dish?

• Boost flavor with:
  • Extra garlic or onion powder.
  • A dash of hot sauce or Worcestershire sauce.
  • More salt and pepper (season in layers).

Conclusion: A Dish Worth Making Again and Again

Easy Cheesy Scalloped Potatoes are the epitome of comfort food—creamy, cheesy, and endlessly adaptable. Whether you’re serving them at a holiday gathering or a weeknight dinner, their rich flavor and foolproof method make them a guaranteed hit.

Final Pro Tips:

• Experiment with cheeses like Gruyère, smoked Gouda, or Parmesan for new flavor twists.
• Add veggies like sautéed mushrooms or spinach between layers for a nutritious boost.
• Double the recipe for large gatherings—leftovers reheat beautifully.

This dish proves that simple ingredients, when treated with care, can create something extraordinary. Give it a try, and it might just become your new signature side!

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Easy Cheesy Scalloped Potatoes

This rich and creamy scalloped potatoes recipe features layers of tender, thinly sliced potatoes baked in a garlicky cheddar cheese cream sauce. Comforting and hearty, it’s the perfect side dish for holidays, potlucks, or cozy family dinners. Similar to Potatoes Au Gratin, but with even more cheese!

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Side Dish

Cuisine: American

Servings: 8

Calories: 408kcal

Ingredients

• 2 ½ pounds russet or Yukon gold potatoes thinly sliced (about 40 oz)
• 3 tablespoons butter 1.5 oz
• ½ onion chopped
• 3 cloves garlic minced
• 2 ½ cups heavy cream 20 oz
• 3 tablespoons all-purpose flour 1.5 oz
• Salt and pepper to taste
• 1 teaspoon fresh thyme
• ½ teaspoon cayenne pepper optional
• 3 cups cheddar cheese grated (from a 12 oz block)
• 1 tablespoon chives chopped (optional)

Instructions

• Prepare the Potatoes
• Peel the potatoes if desired, then slice evenly into ⅛- to ¼-inch thick rounds.
• Make the Cheese Sauce
• In a medium saucepan over medium heat, melt the butter.
• Add the chopped onions and cook for about 3 minutes, until softened.
• Stir in garlic and thyme; cook for 1 minute more.
• Sprinkle in the flour and stir to form a paste.
• Gradually pour in the heavy cream while stirring constantly to avoid lumps.
• Season with salt, pepper, thyme, and cayenne (if using).
• Stir in 2 cups of shredded cheddar cheese until fully melted and smooth. Remove from heat.
• Assemble the Dish
• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Layer half the potato slices in the bottom of the dish.
• Pour half the cheese sauce evenly over the potatoes.
• Sprinkle half of the remaining cheese over the sauce.
• Repeat with remaining potatoes, cheese sauce, and cheese.
• Garnish with chopped chives, thyme, or parsley if desired.
• Bake the Potatoes
• Cover with foil and bake for 40 minutes.
• Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 20 minutes until golden and bubbly.
• Serve & Enjoy
• Let rest for a few minutes before serving.
• Garnish with extra chives, parsley, or thyme if desired.
• Notes
• For extra creaminess: Replace half of the heavy cream with whole milk.
• Add protein: Mix in cooked bacon or ham between the potato layers.
• Make ahead: Assemble the dish up to 24 hours ahead and refrigerate. Bake just before serving.