Cheesy Scalloped Potatoes

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Creating these Cheesy Scalloped Potatoes

Over the years we have made these Cheesy Scalloped Potatoes for the holidays (such as Easter and Christmas) and everyone always raves about it!

And, it’s hard not to love them though! Ooey-gooey cheese sauce smothered in layers of thinly sliced potatoes and baked to bubbly perfection. These Cheesy Scalloped Potatoes are a must-make! Without fail, someone is always requesting us to make these!

These potatoes are perfect side dish to pair with Roasted Chicken or Pork Tenderloin.

For this recipe, I made a creamy cheese sauce to layer in between each layer of the potato rounds.

If you have a mandolin, I highly recommend putting it to use for this recipe! It’s perfect for slicing the potatoes evenly.

I stocked up on my potatoes at Sprouts. I love shopping their produce department, I mean it’s hard to avoid since it’s in the middle of the store as opposed to the side or perimeter! That’s what I love about Sprouts is that they make it easy to shop for produce and always make it look so beautiful as well.

For Easter this year, hop on over to your local Sprouts to snag some potatoes to make these Cheesy Scalloped Potatoes!

Ingredients you will need

I recommend using Russet potatoes because they hold their shape well and also have a nice creamy texture when baked. Also be sure to peel the potatoes as well because their skin is tough.

• Russet Potatoes
• Olive Oil
• White Onion
• Garlic
• Salt, pepper, nutmeg
• Butter
• Flour
• Milk or Heavy Cream
• Shredded Cheddar Cheese
• Chives

How to make Cheesy Scalloped Potatoes

This cheesy scalloped potato recipe is made in the oven, made with Russet potatoes and you can use milk or heavy cream in the cheese sauce. These cheesy scalloped potatoes are certainly great for a crowd and makes enough for 8-10 people.

Preheat oven to 400° F.

Peel the potatoes and thinly slice each potato crosswise into rounds about 1/8^th inch thick. (A mandolin works wonders for this). Place potatoes in a large bowl and cover with cold water to prevent from browning. (This happens because of oxidation).

Sweat onions: In a medium size sauce pan over medium heat, heat olive oil. Then add in the onion and garlic. Season with salt, pepper and a pinch of nutmeg . Sweat the onions; Cook for 5-7 minutes or until onions start to glisten and look wet or “sweaty!”

Make the cheese sauce: Add in the butter and melt. Then whisk in the flour for about 30 seconds. Start to gradually whisk/stir in the milk or heavy cream. Start with about 1/4 cup and gradually add in until the 2 ½ cups are used up. Whisk constantly so there are no lumps. Lastly stir in 1 cup of the shredded cheese. You’ve made cheese sauce! (Reserve the other cup to top on the potatoes).

Assemble the potatoes: Drain the potatoes from the water and pat dry with paper towels. Using a ladle, ladle a thin layer of cheese sauce down in a 3QT oven safe casserole dish/porcelain baker. Add 2 even layers of potatoes on top. Spoon more sauce over potatoes, and repeat sauce and potatoes until ingredients are gone and casserole dish is mostly full.

Bake! Sprinkle remaining 1 cup of cheese on top. Cover loosely with foil and bake for 1 hour and 15 minutes with the foil on and 15 minutes with the foil off. Potatoes will be very tender and cheese will be bubbling! Garnish with chopped chives. Let rest for 30 minutes before slicing and serving.

Can you Freeze Cheesy Scalloped Potatoes

Yes! You can either freeze the potatoes once they’ve been baked, or freezer them without baking.

For freezing the already cooked potatoes: Cool completely. Place in an air-tight freezer friendly container. When ready to eat again, thaw in fridge overnight and place in a baking dish and bake as recipe directs.

To freezer without baking: Prep the recipe and cover with plastic wrap and then tightly wrap in foil. Freeze for up to 3 months. When ready to eat, thaw in fridge overnight and bake as recipe directs.

I would also recommend letting the potatoes sit out at room temperature for about 30 minutes before you bake since they will be very cold still.

Tips for making the best Cheesy Scalloped Potatoes

When making the creamy cheese sauce, add the milk or heavy cream just a little at a time (about ¼ cup at a time) as you stir the flour and butter to avoid lumps in your sauce.

Invest in a mandolin to make even potato coins and it’s a real time saver too!

Bake longer than you think. An hour and a half may seem like a long time, but you want tender, melt in your mouth, cheesy potatoes!

Make it a head of time! Assemble the cheesy scalloped potatoes the day before. When ready to make, let the potatoes come to room temperature on the counter and then bake as the recipe directs.

Add in ham or bacon! Enough said.

More potato recipes you’ll love:

Instant Pot Baked Potato Soup

Smashed Potatoes

Sloppy Joe Baked Potatoes

Instant Pot Corn and Potato Chowder

Sriracha Potato Wedges

More side dish recipes you’ll love:

Garlic Herb Cheese Bread

Broccoli Salad

Cornbread Herb Muffins

Strawberry, Spinach, Basil Salad

Parmesan Pesto Over Eggs

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Cheesy Scalloped Potatoes

These Cheesy Scalloped Potatoes are made from scratch using RussetPotatoes and a creamy cheese sauce. The perfect side dish for Easter or any family brunch or dinner!

5 from 3 votes

Print Recipe Pin Recipe Rate

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Author: Tawnie Graham of Kroll’s Korner

Equipment

• 3QT oven safe baking dish
• Mandolin

Ingredients

• 4 Russet potatoes
• 1 Tbsp. Olive oil
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/2 tsp. pepper
• Pinch nutmeg
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 1/2 cups milk or heavy cream
• 2 cups shredded cheddar cheese
• Chives for garnish

Instructions

• Preheat oven to 400° F. And grease the bottom of your oven safe casserole dish.
• Peel the potatoes and thinly slice each potato crosswise into rounds about 1/8^th inch thick. (A mandolin works wonders for this). Place potatoes in a large bowl and cover with cold water to prevent from browning. (This happens because of oxidation).
•  In a medium size sauce pan over medium heat, heat olive oil. Then add in the onion and garlic. Season with salt, pepper and a pinch of nutmeg . Sweat the onions; Cook for 5-7 minutes or until onions start to glisten and look wet or “sweaty!”
• Add in the butter and melt. Then whisk in the flour for about 30 seconds.
• Start to gradually whisk/stir in the milk or heavy cream. Start with about 1/4 cup and gradually add in until the 2 ½ cups are used up. Whisk constantly so there are no lumps. Lastly stir in 1 cup of the shredded cheese. You’ve made cheese sauce! (Reserve the other cup to top on the potatoes).
• Drain the potatoes from the water and pat dry with paper towels.
• Using a ladle, ladle a thin layer of cheese sauce down in a 3QT oven safe casserole dish/porcelain baker. Add 2 even layers of potatoes on top. Spoon more sauce over potatoes, and repeat sauce and potatoes until ingredients are gone and casserole dish is mostly full.
• Sprinkle remaining 1 cup of cheese on top.Cover loosely with foil and bake for 1 hour and 15 minutes with the foil on and15 minutes with the foil off. Potatoes will be very tender and cheese will be bubbling!
• Garnish with chopped chives. Let rest for 30minutes before slicing and serving.

Video

Notes

Greasing your pan with softened butter or a non-stick spray can help prevent bottom layer form browning or burning. 

It’s up for debate which to layer down first: cheese sauce or potatoes. This recipe layers cheese sauce first (may slightly burn), or potatoes down first you run the risk of them sticking to the pan and making it more challenging to clean up. Main takeaway: buttering the casserole dish helps to brown the edges and prevent sticking.

If you are using cast iron, give it a quick wipe down with a paper towel before buttering the edges and bottom.

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