Ultimate Cheesy Scalloped Potatoes Recipe: A Comfort Food Classic

Cheesy scalloped potatoes. Just the name evokes feelings of warmth, comfort, and pure deliciousness. This classic dish is a staple at holiday gatherings, potlucks, and family dinners for a reason. Its creamy, cheesy sauce blankets tender slices of potato, creating a symphony of flavors and textures that is simply irresistible. While seemingly simple, mastering the perfect scalloped potatoes requires attention to detail. This recipe provides a comprehensive guide, ensuring your potatoes are cooked perfectly, your sauce is smooth and decadent, and your cheese is melted to golden-brown perfection. Get ready to elevate your comfort food game with this ultimate cheesy scalloped potatoes recipe!

Why This Recipe Works

There are countless scalloped potato recipes out there, but this one stands out for several key reasons:

* **Even Cooking:** The potatoes are sliced thinly and uniformly, ensuring they cook evenly throughout. No more crunchy or undercooked slices!
* **Creamy, Lump-Free Sauce:** A roux-based sauce, enriched with milk and cream, creates a velvety smooth texture that perfectly coats the potatoes. We’ll guide you through the process of making a roux without lumps.
* **Flavorful Base:** Onions and garlic are sautéed in butter to create a flavorful base for the sauce, adding depth and complexity to the dish.
* **Cheesy Goodness:** A generous amount of sharp cheddar cheese is incorporated into the sauce and sprinkled on top, creating a melty, gooey, and utterly irresistible cheese experience.
* **Customizable:** This recipe is a great starting point, and you can easily customize it to your liking. Add different cheeses, spices, or even vegetables to create your own signature version.

Ingredients You’ll Need

Before you start, gather all your ingredients. This will streamline the cooking process and prevent you from scrambling around later.

* **Potatoes:** 3 pounds Yukon Gold or Russet potatoes (Yukon Golds offer a creamier texture, while Russets are more starchy and create a thicker sauce. You can also use a combination of both).
* **Butter:** 6 tablespoons unsalted butter (divided; 4 tablespoons for the sauce and 2 tablespoons for greasing the baking dish).
* **Onion:** 1 medium yellow onion, finely chopped.
* **Garlic:** 2 cloves garlic, minced.
* **All-Purpose Flour:** 1/4 cup all-purpose flour.
* **Milk:** 3 cups whole milk (for the richest flavor, use whole milk. You can substitute with 2% milk, but the sauce may be slightly thinner).
* **Heavy Cream:** 1/2 cup heavy cream (optional, but adds extra richness and creaminess).
* **Sharp Cheddar Cheese:** 2 cups shredded sharp cheddar cheese (divided; 1 1/2 cups for the sauce and 1/2 cup for topping).
* **Salt:** 1 1/2 teaspoons salt (or to taste).
* **Black Pepper:** 1/2 teaspoon black pepper (or to taste).
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley (for garnish, optional).
* **Nutmeg:** 1/4 teaspoon ground nutmeg (optional, adds a warm, subtle flavor).

Equipment You’ll Need

* **Mandoline or Sharp Knife:** For slicing the potatoes thinly and evenly.
* **Large Skillet or Saucepan:** For making the sauce.
* **Whisk:** For whisking the sauce to prevent lumps.
* **9×13 inch Baking Dish:** For baking the scalloped potatoes.
* **Mixing Bowls:** For prepping the ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions for perfectly cheesy scalloped potatoes.

**1. Prepare the Potatoes:**

* Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with 2 tablespoons of butter.
* Wash and peel the potatoes. If using Yukon Gold potatoes, you can leave the skins on for added texture and nutrients, if desired. Just be sure to scrub them thoroughly.
* Using a mandoline or a sharp knife, slice the potatoes into thin, uniform slices, about 1/8 inch thick. This is crucial for even cooking. Aim for consistency in thickness.
* Place the potato slices in a large bowl of cold water. This helps to prevent them from browning and removes excess starch, which will contribute to a creamier sauce.

**2. Make the Cheese Sauce:**

* In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
* Sprinkle the flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly with a whisk. This creates a roux, which will thicken the sauce. Make sure the flour is fully incorporated and there are no visible clumps.
* Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken. This may take a few minutes.
* Stir in the heavy cream (if using), salt, pepper, and nutmeg (if using). Bring the sauce to a gentle simmer, then reduce heat to low.
* Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth. The sauce should be thick and creamy.

**3. Assemble the Scalloped Potatoes:**

* Drain the potato slices from the cold water and pat them dry with paper towels. This will help the sauce adhere to the potatoes.
* Arrange a layer of potato slices in the prepared baking dish, overlapping them slightly.
* Pour about one-third of the cheese sauce over the potato layer, making sure to cover all the potatoes evenly.
* Repeat layers of potatoes and cheese sauce twice more, ending with a layer of cheese sauce.
* Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the potatoes.

**4. Bake the Scalloped Potatoes:**

* Cover the baking dish with aluminum foil. This will prevent the top from browning too quickly and ensure the potatoes cook through evenly.
* Bake for 50 minutes. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the cheese is melted and golden brown. A knife inserted into the center of the potatoes should meet little resistance.
* If the cheese starts to brown too quickly, you can loosely tent the baking dish with aluminum foil for the last 10-15 minutes of baking.

**5. Let Rest and Serve:**

* Remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
* Garnish with chopped fresh parsley, if desired.
* Serve hot and enjoy!

Tips for Success

* **Use a mandoline:** A mandoline is the easiest way to slice the potatoes thinly and evenly. If you don’t have one, use a sharp knife and take your time to ensure consistent slices.
* **Don’t skip the cold water soak:** Soaking the potatoes in cold water removes excess starch and prevents browning.
* **Whisk constantly:** When making the sauce, whisk constantly to prevent lumps from forming. If lumps do form, you can try using an immersion blender to smooth out the sauce.
* **Don’t overcook the potatoes:** Overcooked potatoes will become mushy. Bake until they are tender but still slightly firm.
* **Let the potatoes rest:** Letting the potatoes rest after baking allows the sauce to thicken and the flavors to meld together.

Variations and Add-ins

This recipe is a blank canvas for your culinary creativity. Here are a few ideas for variations and add-ins:

* **Different Cheeses:** Experiment with different cheeses, such as Gruyere, Monterey Jack, or Swiss. A combination of cheeses can add complexity and depth of flavor.
* **Ham or Bacon:** Add diced ham or crispy bacon to the potato layers for a savory twist. Cook the bacon until crispy and crumble it before adding it to the dish. For ham, use cooked diced ham.
* **Jalapeños:** Add diced jalapeños to the sauce for a spicy kick. Start with a small amount and add more to taste.
* **Caramelized Onions:** Caramelize the onions before adding them to the sauce for a sweeter, richer flavor. Caramelizing onions takes time, but the result is well worth the effort.
* **Mushrooms:** Sauté sliced mushrooms in butter and add them to the potato layers for an earthy flavor.
* **Spinach:** Add wilted spinach to the potato layers for added nutrients and a pop of color. Squeeze out any excess moisture from the spinach before adding it to the dish.
* **Spices:** Experiment with different spices, such as smoked paprika, garlic powder, or onion powder.
* **Herbs:** Add fresh herbs, such as thyme, rosemary, or chives, to the sauce or sprinkle them on top as a garnish.
* **Breadcrumbs:** Top the scalloped potatoes with a mixture of breadcrumbs and melted butter for a crispy topping. Use panko breadcrumbs for extra crunch.

Serving Suggestions

Cheesy scalloped potatoes are a versatile dish that can be served as a side dish or a main course. Here are a few serving suggestions:

* **Side Dish:** Serve alongside roasted chicken, pork loin, or beef tenderloin.
* **Main Course:** Serve with a side salad and some crusty bread for a complete meal.
* **Holiday Gathering:** A classic addition to any holiday spread, especially Thanksgiving or Christmas.
* **Potluck:** A crowd-pleasing dish that is always a hit at potlucks.
* **Comfort Food Meal:** Perfect for a cozy night in.

Make-Ahead Instructions

Cheesy scalloped potatoes can be made ahead of time, which is perfect for busy weeknights or holiday gatherings. Here’s how:

* **Assemble the dish:** Prepare the scalloped potatoes according to the recipe instructions, but do not bake them.
* **Cover and refrigerate:** Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours.
* **Bake when ready to serve:** When ready to bake, remove the scalloped potatoes from the refrigerator and let them sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C) and bake as directed in the recipe, adding an extra 10-15 minutes to the baking time to ensure the potatoes are cooked through.

Storage Instructions

Leftover cheesy scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in 30-second intervals until warmed. The texture may change slightly upon reheating, but the flavor will still be delicious.

Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used and portion sizes. However, here is an approximate estimate per serving (based on 8 servings):

* Calories: 400-500
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 500-700mg
* Carbohydrates: 30-40g
* Fiber: 3-5g
* Sugar: 5-10g
* Protein: 15-20g

Enjoy Your Cheesy Scalloped Potatoes!

With this comprehensive recipe and helpful tips, you’re well on your way to creating the ultimate cheesy scalloped potatoes. This comforting and flavorful dish is sure to become a family favorite. So gather your ingredients, follow the instructions, and get ready to enjoy a truly delicious meal! Happy cooking!

More Potato Recipes to Try

If you loved this cheesy scalloped potato recipe, here are a few other potato-based dishes you might enjoy:

* **Garlic Roasted Potatoes:** Simple yet flavorful, these roasted potatoes are crispy on the outside and fluffy on the inside.
* **Mashed Potatoes:** A classic comfort food, mashed potatoes can be customized with different flavors and textures.
* **Potato Salad:** A perfect side dish for barbecues and picnics, potato salad can be made with a variety of dressings and ingredients.
* **Sweet Potato Fries:** A healthier alternative to regular fries, sweet potato fries are delicious and nutritious.
* **Potato Skins:** Loaded with cheese, bacon, and sour cream, potato skins are a crowd-pleasing appetizer.

Recipe Card

**Cheesy Scalloped Potatoes**

A classic comfort food dish featuring thinly sliced potatoes baked in a creamy, cheesy sauce.

**Prep Time:** 30 minutes
**Cook Time:** 1 hour 10 minutes
**Total Time:** 1 hour 40 minutes
**Servings:** 8

**Ingredients:**

* 3 pounds Yukon Gold or Russet potatoes
* 6 tablespoons unsalted butter (divided)
* 1 medium yellow onion, finely chopped
* 2 cloves garlic, minced
* 1/4 cup all-purpose flour
* 3 cups whole milk
* 1/2 cup heavy cream (optional)
* 2 cups shredded sharp cheddar cheese (divided)
* 1 1/2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 tablespoons chopped fresh parsley (optional)
* 1/4 teaspoon ground nutmeg (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with 2 tablespoons of butter.
2. Wash, peel, and thinly slice the potatoes (about 1/8 inch thick). Place in a bowl of cold water.
3. In a large skillet, melt 4 tablespoons of butter over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
4. Sprinkle flour over the onion mixture and cook for 1-2 minutes, stirring constantly.
5. Slowly pour in milk, whisking constantly to prevent lumps. Stir in heavy cream (if using), salt, pepper, and nutmeg (if using). Bring to a simmer, then reduce heat to low.
6. Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted and smooth.
7. Drain the potato slices and pat them dry.
8. Arrange a layer of potato slices in the baking dish, overlapping slightly. Pour one-third of the cheese sauce over the potatoes.
9. Repeat layers of potatoes and cheese sauce twice more, ending with cheese sauce.
10. Sprinkle the remaining 1/2 cup of cheese over the top.
11. Cover with foil and bake for 50 minutes. Remove foil and bake for another 20-30 minutes, or until potatoes are tender and cheese is golden brown.
12. Let rest for 10-15 minutes before serving. Garnish with parsley, if desired.

**Notes:**

* For extra flavor, add diced ham or bacon to the potato layers.
* Experiment with different cheeses for a unique flavor profile.
* The potatoes can be made ahead of time and refrigerated for up to 24 hours before baking.

Enjoy!