Cheesy scalloped potatoes are the ultimate comfort food! Layers of thinly sliced potatoes meet gooey cheese and creamy sauce for a dish that’s simply irresistible.
Honestly, who can resist that cheesy goodness? I often make a big batch because leftovers come in handy for late-night snacks—I may or may not finish them all in one sitting! 😄
Key Ingredients & Substitutions
Potatoes: Russets are great for this dish because they’re starchy and become buttery when baked. If you want something creamier, Yukon Golds are a wonderful substitute!
Cheese: Sharp cheddar gives a wonderful flavor. You can mix it up with other cheeses like Gruyère or mozzarella for a different twist. Just keep an eye on melting properties when substituting cheese.
Heavy Cream: This adds richness, but you can replace it with half-and-half for a lighter option. For a dairy-free version, consider cashew cream or coconut milk.
Onion and Garlic: These add depth to the sauce. You can skip the onion if you’re not a fan or replace it with shallots for a milder flavor.
How Do I Make a Creamy Cheese Sauce Without Lumps?
A smooth cheese sauce is crucial for cheesy scalloped potatoes. Here’s how to avoid lumps:
- Cook your roux (butter and flour) well before adding milk. This helps absorb moisture and avoids a gritty texture.
- Gradually whisk in the milk and heavy cream. This slow process helps keep the mixture smooth.
- Stir constantly as the sauce thickens, and be patient. Once it’s bubbling, remove it from the heat before adding the cheese.
Following these steps will ensure a velvety sauce that perfectly coats those delicious potatoes!
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Dish:
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, finely chopped (optional)
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or fresh thyme for garnish)
- 1/4 teaspoon nutmeg (optional)
- Fresh thyme leaves for garnish (optional)
How Much Time Will You Need?
This scrumptious dish will take about 15 minutes to prepare and about 1 hour and 15 minutes to cook. Make sure to give it a few extra minutes to cool before serving to let the flavors come together beautifully!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take your 9×13 inch baking dish and grease it thoroughly with butter to prevent sticking.
2. Make the Onion and Garlic Base:
In a medium saucepan, melt the butter over medium heat. Next, toss in the chopped onion and sauté for about 3-4 minutes, until it’s softened and translucent. Add the minced garlic and give it another minute of cooking to unleash those lovely flavors!
3. Create the Roux:
Sprinkle the flour into the saucepan, stirring it in to create a roux. Keep stirring for about 2 minutes until it becomes bubbly and lightly golden.
4. Whisk in Milk and Cream:
Take your whisk and gradually pour in the milk and heavy cream, ensuring to mix well to avoid any lumps. Stir constantly until your sauce thickens and starts bubbling away.
5. Incorporate the Cheese:
Remove the sauce from heat and stir in 1 1/2 cups of the shredded cheddar cheese until it’s melted and smooth. Season with salt, pepper, thyme, and nutmeg if you’re using it. Adjust the seasoning to taste for that perfect flavor.
6. Layer the Potatoes:
Arrange half of your potato slices in a single layer in the greased baking dish. Pour half of that delicious cheese sauce over the potatoes, spreading it evenly.
7. Repeat the Layers:
Now, layer the remaining potato slices on top of the sauce. Pour the rest of the cheese sauce evenly over the potatoes.
8. Top with More Cheese:
Sprinkle the remaining 1/2 cup of cheddar cheese on top for that ultimate cheesy finish!
9. Bake It Up:
Cover the baking dish with foil to keep everything nice and moist while baking. Bake it for 45 minutes, then remove the foil and bake for an additional 30 minutes. You want the top to be golden brown and the potatoes tender when you poke them with a fork.
10. Cool and Serve:
Once done, take it out of the oven and let it cool for about 10 minutes. Garnish with fresh thyme leaves if you’d like for a beautiful touch, then dig in and enjoy your cheesy, creamy scalloped potatoes!
Happy cooking!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creaminess, you can also use Yukon Golds for a buttery flavor or red potatoes for a firmer texture. Just make sure to slice them thinly for even cooking!
Can I Prepare This Dish in Advance?
Yes, you can prepare the scalloped potatoes ahead of time! Assemble the dish up to the point before baking, cover it tightly, and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter alternative, you can replace heavy cream with half-and-half or whole milk. For a dairy-free option, try using unsweetened coconut milk or cashew cream, though this will slightly alter the flavor.
How Should I Store Leftover Cheesy Scalloped Potatoes?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through, or microwave in individual portions for a quick snack!
