Cheesy Scalloped Potatoes
Have you ever pulled a dish of scalloped potatoes from the oven, only to find a soupy, bland mess? Or maybe the potatoes were still crunchy, even after an hour of baking. We’ve all been there, and it’s a huge letdown.
This recipe is the end of that. This is the one that gives you creamy, cheesy, perfectly cooked potatoes every single time. It’s not magic, it’s just a few simple tricks that make all the difference.
Let’s get this done right. You’ll see how easy it is to make scalloped potatoes that everyone will talk about for weeks.
What You’ll Need
Getting your ingredients ready first makes everything go smoother. It’s a habit we use in pro kitchens called “mise en place,” and it’s a lifesaver.
Here is what you are going to need for this recipe.
| Ingredient | Amount | Quick Note |
|---|---|---|
| Yukon Gold Potatoes | 3 lbs | Peeled and sliced 1/8-inch thick. |
| Unsalted Butter | 4 tablespoons | Used for the sauce and greasing the dish. |
| All-Purpose Flour | 1/4 cup | This thickens our sauce. |
| Whole Milk | 2 cups | Warm it up first for a smoother sauce. |
| Heavy Cream | 1 cup | This is for that extra rich, creamy texture. |
| Sharp Cheddar Cheese | 2 cups | Shred your own! It melts way better. |
| Gruyère Cheese | 1 cup | Adds a nice, nutty flavor. |
| Garlic | 2 cloves | Minced very fine. |
| Nutmeg | 1/4 teaspoon | A pinch of freshly grated is best. |
| Salt | 1 1/2 teaspoons | Adjust to your taste. |
| Black Pepper | 1/2 teaspoon | Freshly ground makes a difference. |
Tools of the Trade
You don’t need a lot of fancy gear. Most of this stuff is probably already in your kitchen.
- A good 9×13 inch baking dish
- A mandoline slicer (or a very sharp knife and steady hand)
- A medium-sized saucepan
- A whisk
- A spatula
- Measuring cups and spoons
- A box grater for the cheese
Pro Tips from My Kitchen
I’ve made thousands of batches of scalloped potatoes. Along the way, I’ve learned a few things that separate a good dish from a great one.
- Don’t Rinse the Potatoes: After you slice your potatoes, don’t rinse them. That white starchy stuff on the outside is your friend. It helps thicken the sauce as it bakes, making it naturally creamier.
- Shred Your Own Cheese: Bagged, pre-shredded cheese has potato starch and other things added to keep it from clumping. These additives can make your cheese sauce grainy. A block of cheese and a grater is your best bet for a silky smooth sauce.
- Warm Your Milk: Pouring cold milk into your hot butter and flour mixture (the roux) can make it clumpy. Gently warming the milk and cream before whisking it in helps everything combine smoothly.
Step-by-Step Instructions
This is where we put it all together. Follow these steps, and you can’t go wrong.
Step 1: Get your oven hot and ready. Set it to 400°F (200°C). Rub the inside of your 9×13 inch baking dish with some butter.
Step 2: Slice your peeled potatoes very thin, about 1/8 of an inch. A mandoline is perfect for this because it keeps all the slices the same thickness, so they cook evenly.
Step 3: Time to make the sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about one minute, until it smells a little nutty. This is your roux.
Step 4: Slowly pour in the warm milk and heavy cream, whisking the whole time to keep lumps from forming. Add the minced garlic, salt, pepper, and nutmeg. Keep cooking and whisking until the sauce thickens up, about 5-7 minutes.
Step 5: Take the saucepan off the heat. This is important. If you add cheese when it’s too hot, it can get oily. Stir in about two-thirds of your shredded cheddar and Gruyère until it’s all melted and beautiful.
Step 6: Now we layer. Arrange half of the sliced potatoes in the bottom of your baking dish. Pour half of the cheese sauce over them. Repeat with the remaining potatoes and the rest of the sauce.
Step 7: Sprinkle the last bit of cheese over the top.
Step 8: Cover the dish with foil and bake for 45 minutes. Then, take the foil off and bake for another 20-25 minutes, or until the top is golden brown and bubbly. The potatoes should be very tender when you poke them with a knife.
Step 9: Let it rest for at least 15 minutes before serving. This lets the sauce set up so it doesn’t run all over the plate.
Swaps and Fun Variations
Once you have the basic recipe down, you can start playing around. This dish is very forgiving.
- Cheese: Don’t have cheddar or Gruyère? Try Monterey Jack, fontina, or even a bit of smoked gouda.
- Add-Ins: Cooked, crumbled bacon, sautéed onions, or diced ham are great additions. Just layer them in with the potatoes.
- Herbs: A little bit of fresh thyme or rosemary in the sauce adds a nice earthy flavor.
Make-Ahead Tips
You can prep this dish ahead of time to make dinner a little less crazy.
Assemble the whole dish, but don’t bake it. Let it cool completely, then cover it tightly and put it in the fridge for up to two days. When you’re ready, just pop it in the oven. You may need to add about 10-15 minutes to the covered baking time.
Nutrition and Diet Swaps
Here’s a rough idea of the nutrition. Keep in mind it can change based on your exact ingredients.
| Nutrient | Amount per Serving | Diet-Friendly Swaps |
|---|---|---|
| Calories | Approx. 450 kcal | Keto: Swap potatoes for sliced turnips or cauliflower. Use only heavy cream. |
| Protein | 15 g | Gluten-Free: Use a cup-for-cup gluten-free flour blend for the roux. |
| Carbohydrates | 35 g | Dairy-Free: Use a dairy-free butter, unsweetened almond milk, and dairy-free cheese shreds. |
| Fat | 28 g | Lower Fat: Use 2% milk instead of whole milk and skip the heavy cream. |
What to Serve with Your Potatoes
These potatoes are rich, so they pair well with simple main courses.
- Roasted Chicken
- Baked Ham
- A good Steak
- Pork Chops
- A simple green salad with a sharp vinaigrette to cut through the richness
Leftovers and Storage
If you have leftovers, they store really well. Let the dish cool completely, then cover it tightly or move it to an airtight container.
It will keep in the fridge for up to 4 days. To reheat, you can use the microwave for a quick serving, or put the whole dish back in a 350°F oven until it’s hot and bubbly again.
Frequently Asked Questions
Q1. Why are my potatoes still hard after baking?
Ans: This usually means your potato slices were too thick, or your oven temperature isn’t accurate. Using a mandoline helps get thin, even slices. Also, make sure the potatoes are fully submerged in the sauce.
Q2. My cheese sauce was grainy. What did I do wrong?
Ans: This happens for two reasons. You either used pre-shredded cheese with anti-caking agents, or you added the cheese to the sauce when it was too hot. Always shred your own cheese and add it off the heat.
Q3. Can I use a different kind of potato?
Ans: Yes, but choose wisely. Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds are best because their starch helps thicken the sauce. Waxy potatoes like red potatoes tend to hold their shape and won’t give you that creamy texture.
Wrapping Up
There you have it. A simple, no-fail plan for amazing cheesy scalloped potatoes. This dish isn’t just food; it’s comfort on a plate. It’s perfect for a holiday dinner or just a cozy Tuesday night.
Give this recipe a try. I promise it’ll become a favorite. When you make it, come back and leave a comment. I’d love to hear how it turned out for you
