These Cheesy Scalloped Potatoes are made from scratch using Russet Potatoes and a creamy cheese sauce. The perfect side dish for Easter, Thanksgiving, Christmas or any time you're craving comfort food!
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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 1/8th
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.
These Cheesy Scalloped Potatoes are made from scratch using Russet Potatoes and a creamy cheese sauce. The perfect side dish for Easter, Thanksgiving, Christmas or any time you're craving comfort food!
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 1/8th 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.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Hi! This was so good. I had to make some changes. I can’t have sharp cheese, went for mild. I might add a touch more salt next time. I didn’t have onions so I use dry mined onions. No nutmeg either. I used cinnamon same amount. I forgot to put foil on it, but we had a nice crispy top.
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Hi! This was so good. I had to make some changes. I can’t have sharp cheese, went for mild. I might add a touch more salt next time. I didn’t have onions so I use dry mined onions. No nutmeg either. I used cinnamon same amount. I forgot to put foil on it, but we had a nice crispy top.
Thank you Holly, so glad you enjoyed them! xo, Tawnie
Cheesy potatoes always have my vote. There were delicious.
We love scalloped potatoes and the more cheese they have the better 🙂 Your recipe looks delicious!
I love the layers on this dish. You can’t go wrong with cheesy potatoes either!
Love this recipe! So easy with such great flavor! Will definitely be making again!
OMG that looks amazing. Love anything with potatoes..