Scalloped potatoes are a warm, cheesy dish that will make your taste buds sing! Layers of tender potatoes and rich cream create a tasty treat that everyone will love.
This dish is great for family dinners or holiday gatherings. I can’t help but go back for seconds! Just wait until you smell it baking—yum!
Making scalloped potatoes is simple. Just slice the potatoes, mix in some cheese and cream, and let the oven do its magic. It’s always a hit on my dinner table!
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for scalloped potatoes due to their starchy texture. You can also use Yukon Gold potatoes for a creamier result. Just remember that waxy potatoes won’t yield the same creaminess.
Cheddar Cheese: Sharp white cheddar is my go-to for a bold flavor. If you prefer a milder option, you can substitute it with Monterey Jack or a mild cheddar. Pepper cheese adds a little kick too!
Heavy Cream: This is what makes the dish rich and luxurious. If you’re looking for a lighter option, half-and-half works just fine. You could also use a non-dairy milk alternative like almond milk, but the flavor will be different.
Butter and Flour: This creates a roux for your cheese sauce. You can substitute with olive oil or coconut oil for a dairy-free option, though the flavor might change a bit. You can even skip this step by using a jarred cheese sauce if you’re in a hurry.
How Do You Make the Cheese Sauce Smooth?
Creating a smooth cheese sauce is key to avoid lumps in your scalloped potatoes. The technique I always follow is to gradually whisk in the milk and cream into the roux. Here’s how to nail it:
- Melt butter and add flour in a medium saucepan. Stir constantly for 1-2 minutes.
- Slowly add milk and cream, whisking continuously to keep the mixture smooth.
- Cook until the sauce thickens, which usually takes about 5-7 minutes. Keep stirring to prevent sticking.
By taking your time and whisking well, your sauce will turn out perfectly creamy, making your potatoes irresistible!
How to Make Scalloped Potatoes!
Ingredients You’ll Need:
For the Dish:
- 3 pounds russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp white cheddar cheese, shredded
For Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh thyme leaves, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and cooking time of around 1 hour and 15 minutes total. So, plan for about 1 hour and 30 minutes of your time to have these delicious scalloped potatoes ready to serve!
Step-by-Step Instructions:
1. Preheat & Prepare:
First things first! Preheat your oven to 375°F (190°C). While that’s heating up, grab a 9×13-inch baking dish and grease it with butter to keep the potatoes from sticking. This will help your dish bake evenly and make cleanup a breeze!
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook it for about 1-2 minutes until it becomes a smooth paste. Be careful not to let it brown!
3. Whisk in the Cream:
Now, slowly whisk in the whole milk and heavy cream. Keep stirring constantly to avoid any lumps from forming. You’ll want this sauce to be nice and creamy, so cook it until it thickens enough to coat the back of a spoon, which should take around 5-7 minutes.
4. Add Cheese & Seasoning:
Once your sauce is thick and creamy, take it off the heat. Stir in 1 ½ cups of the shredded cheese until it melts beautifully into the sauce. Then, season with the garlic powder, onion powder, salt, and pepper to taste. Yum!
5. Layer the Potatoes:
Now, it’s time to layer! Start by arranging a layer of potato slices evenly across the bottom of your greased baking dish. Pour a portion of the delicious cheese sauce over the potatoes, making sure to cover them well.
6. Repeat the Layers:
Continue layering until you’ve used up your potatoes and sauce. Finish with a final layer of cheese sauce on top. Sprinkle the remaining ½ cup of shredded cheese over the top for a cheesy finish!
7. Bake to Perfection:
Cover your baking dish with foil and pop it in the oven for 45 minutes. After that, carefully remove the foil and let it bake for an additional 25-30 minutes. You’ll know it’s ready when the potatoes are tender and the top is a lovely golden brown!
8. Let It Rest:
Before serving, let your scalloped potatoes rest for about 10 minutes. This allows everything to set nicely and makes serving easier.
9. Garnish & Serve:
For a lovely finishing touch, garnish with fresh thyme leaves before serving. Enjoy your creamy, cheesy scalloped potatoes with a luscious golden crust! They are sure to be a hit!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes give the best texture, you can also use Yukon Gold for a creamier finish. Just make sure to thinly slice them for even cooking!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half will work well. For a dairy-free version, consider using coconut milk or a non-dairy cream substitute, but keep in mind the flavor may differ a bit.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the layers and store them in the fridge for up to 24 hours before baking. Just cover tightly to keep them fresh. When ready to cook, add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option!
