Creamy Cheesy Scalloped Potatoes

This decadent cheesy scalloped potatoes recipe transforms humble potatoes into a comforting side dish that pairs perfectly with almost any meal. The creamy cheese sauce seeps between each potato layer, creating a dish that's both elegant and satisfying.

I first made these scalloped potatoes for Sunday dinner with my in-laws, and they've requested it at every family gathering since. The combination of crispy edges and creamy center never fails to impress even the pickiest eaters.

Ingredients

• Potatoes: Choose starchy varieties like Russet or Yukon Gold for their fluffy texture that absorbs the creamy sauce beautifully
• Mozzarella cheese: Provides that perfect stretch factor and mild flavor that complements the potatoes
• Cheddar cheese: Adds a sharp tang and beautiful golden color when baked
• Heavy cream: Creates richness and helps thicken the sauce naturally
• Milk: Balances the heaviness of the cream while still maintaining creaminess
• Butter: Adds richness and helps create the roux base for the cheese sauce
• Flour: Works with butter to create a roux that thickens the sauce perfectly
• Onion and garlic powder: Infuses the sauce with aromatic flavor without adding texture
• Salt and pepper: Enhances all the flavors and brings balance to the dish
• Fresh herbs: Adds a pop of color and freshness to contrast the rich dish

Step-by-Step Instructions

Prepare the baking dish:

Generously butter your baking dish to prevent sticking and create delicious crispy edges. The butter adds flavor while ensuring easy serving later.

Slice the potatoes:

Use a mandoline slicer if available to create uniform thin slices about 1/8 inch thick. Consistent slices ensure even cooking and a beautiful presentation. If cutting by hand, take your time for the most uniform results possible.

Create the cheese sauce:

Start by making a roux with butter and flour, cooking until it smells slightly nutty but remains blonde in color. Gradually whisk in the milk and cream, being patient to avoid lumps. Season thoroughly with onion powder, garlic powder, salt and pepper. The sauce should coat the back of a spoon before adding the cheeses.

Layer and bake:

Arrange potato slices in your preferred pattern, then pour half the cheese sauce over them. Cover with foil to trap steam and help cook the potatoes. After the initial covered bake, add remaining sauce and continue baking uncovered until the top develops a golden brown crust and potatoes are fork tender.

Rest before serving:

Allow the dish to rest for 10 minutes before serving. This helps the sauce thicken slightly and makes serving easier. Sprinkle with fresh herbs just before bringing to the table.

The onion and garlic powder are my secret weapons in this recipe. While you could use fresh, I find the powdered versions distribute more evenly throughout the sauce, creating consistent flavor in every bite. My grandmother taught me this trick, and I've never looked back.

Making Ahead and Storage

These scalloped potatoes can be assembled up to 24 hours before baking. Simply complete all steps through adding the first layer of cheese sauce, then cover tightly with plastic wrap and refrigerate. When ready to bake, remove from refrigerator 30 minutes before cooking to take the chill off, then continue with the recipe. Once baked, leftovers store beautifully in the refrigerator for up to 3 days in an airtight container.

Smart Substitutions

This recipe welcomes customization based on what you have available. For a lighter version, substitute half and half for the heavy cream. No mozzarella? Try gouda or monterey jack for similar melting properties. For herb lovers, add fresh thyme or rosemary to the cheese sauce. You can even make this dairy-free by using plant-based milk, butter alternatives, and vegan cheese substitutes.

Perfect Pairings

These cheesy potatoes shine alongside roasted meats like beef tenderloin or baked ham. For a complete meal, serve with a simple green salad dressed with vinaigrette to cut through the richness. During holiday gatherings, these potatoes hold their own alongside turkey and stuffing. For a casual dinner, pair with a rotisserie chicken and steamed vegetables for a meal that feels special with minimal effort.

The Secret to Perfect Texture

The key to perfectly cooked scalloped potatoes lies in the thickness of your potato slices. Too thick and they remain firm in the center while the sauce overreduces. Too thin and they can become mushy. Aim for slices approximately 1/8 inch thick for the ideal texture. Soaking sliced potatoes in cold water for 15 minutes removes excess starch, resulting in distinct layers rather than a gummy final dish. Just be sure to pat them completely dry before assembling.

Recipe FAQs

→ What's the difference between scalloped potatoes and au gratin?

Scalloped potatoes traditionally contain a cream sauce without cheese, while au gratin potatoes include cheese in the sauce and often have a breadcrumb topping. This particular dish is technically a hybrid, as it uses the layered potato technique of scalloped potatoes but incorporates cheese like an au gratin.

→ Can I make cheesy scalloped potatoes ahead of time?

Yes, you can assemble the dish up to 24 hours in advance and refrigerate it covered. When ready to bake, allow the dish to sit at room temperature for about 30 minutes, then bake as directed, possibly adding 10-15 minutes to the cooking time since it will start cold.

→ What potatoes work best for scalloped potatoes?

Starchy potatoes like Russets or all-purpose potatoes like Yukon Golds work best. Russets break down more and absorb the creamy sauce, while Yukon Golds hold their shape better while still becoming creamy. Avoid waxy potatoes like red or new potatoes as they don't absorb the sauce as well.

→ How can I tell when my scalloped potatoes are done?

The dish is done when the top is golden brown and bubbling, and a knife inserted into the potatoes meets no resistance. If the top is browning too quickly but the potatoes aren't tender yet, cover with foil for the remainder of the baking time.

→ Can I freeze leftover scalloped potatoes?

Yes, though the texture may change slightly upon thawing. Cool completely, then wrap tightly in plastic wrap and foil or place in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven until warmed through.

→ What can I add to scalloped potatoes for extra flavor?

Try adding cooked bacon bits, ham cubes, caramelized onions, sautéed mushrooms, or fresh herbs like thyme or rosemary between the layers. You can also experiment with different cheese combinations like adding smoked gouda or gruyère for more complex flavor.