Cheesy Scalloped Potatoes are the ultimate indulgence when it comes to comfort food. With thinly sliced russet potatoes soaked in a rich, creamy cheese sauce and baked until golden and bubbly, this dish is an easy crowd-pleaser. Whether you’re serving it at a holiday gathering or as a hearty side for a family dinner, the creamy texture and savory flavors will have everyone coming back for more.
Why You’ll Love This Recipe
I absolutely love how this recipe brings together the creamy richness of heavy cream and milk, the sharp flavor of cheddar, and the savory depth of Parmesan. The combination of fresh garlic, onion, and spices infuses the cheese sauce with incredible flavor, making each bite of these scalloped potatoes an irresistible treat. The best part? It’s not just for special occasions! I often whip up this dish for family dinners or as a comforting side for weeknight meals. It’s so easy to make, but it feels like a gourmet dish when you serve it. Plus, the golden, bubbly top is simply mouthwatering!
Ingredients
4 large russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
2 cups heavy cream
2 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon paprika (optional)
1/2 teaspoon dried thyme (optional)
Fresh parsley, chopped (for garnish, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
Pour in the heavy cream, milk, salt, pepper, paprika, and thyme. Stir to combine and bring to a simmer. Continue stirring occasionally until it’s hot and well-mixed.
Gradually add in the shredded cheddar and grated Parmesan cheese. Stir constantly until the cheese melts completely and the sauce is smooth and velvety.
Begin layering the thinly sliced potatoes in the prepared baking dish, slightly overlapping each slice. Pour some of the cheese sauce over the potatoes, spreading it evenly. Repeat the layering process, finishing with a layer of cheese sauce on top.
Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Let the dish rest for about 10 minutes before serving. Garnish with fresh parsley, if desired.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 servings
Variations
Cheese Mix: While I love using sharp cheddar and Parmesan, you can experiment with other cheeses like Gruyère, mozzarella, or Gouda for a different flavor profile.
Add-ins: For a bit of extra flavor, you can add cooked bacon bits, caramelized onions, or sautéed mushrooms between the layers.
Spicy Kick: If you enjoy a little heat, add a pinch of cayenne pepper or some sliced jalapeños to the cheese sauce.
Storage/Reheating
Storing: Leftover Cheesy Scalloped Potatoes can be stored in an airtight container in the fridge for up to 4 days.
Reheating: To reheat, place the dish in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions on medium heat for 2-3 minutes, stirring halfway through.
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FAQs
Can I use a different type of potato for this recipe?
Yes, I’ve tried using Yukon Gold potatoes in place of russets, and they work beautifully! Yukon Golds have a slightly waxy texture, which makes them hold up well in the creamy sauce.
Can I make this dish ahead of time?
Definitely! You can assemble the entire dish up to 24 hours in advance, cover it, and store it in the fridge. When you’re ready to bake it, just pop it in the oven and add a few extra minutes to the cooking time if needed.
Can I freeze Cheesy Scalloped Potatoes?
Yes, this dish freezes well. Once fully baked and cooled, cover it tightly and freeze for up to 3 months. To reheat, thaw it overnight in the fridge, then bake at 350°F (175°C) until hot and bubbly.
Can I make this recipe with low-fat milk or cream?
You can use lower-fat alternatives like 2% milk or half-and-half, but the texture and richness might not be as indulgent as when you use whole milk and heavy cream.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender and the top is golden brown and bubbly. If the potatoes aren’t soft enough, you can cover the dish with foil and bake for an additional 10-15 minutes.
Conclusion
Cheesy Scalloped Potatoes are the epitome of comfort food. The creamy, cheesy sauce, combined with tender potatoes and a golden-brown top, creates a dish that’s sure to please any crowd. Whether you’re serving them for a holiday feast or a simple weeknight meal, this recipe will never disappoint. With the flexibility to add your favorite ingredients and adjust to your taste, it’s a dish that’s as easy to customize as it is to enjoy!
📖 Recipe:
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Cheesy Scalloped Potatoes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Cheesy Scalloped Potatoes are the ultimate comfort food, featuring tender russet potatoes baked in a creamy cheese sauce with a perfect balance of sharp cheddar and Parmesan. This easy recipe is ideal for family dinners, holidays, or gatherings, offering rich, savory flavors with a golden, bubbly top. Customize with your favorite cheeses or add-ins for a unique twist on this indulgent dish. The creamy texture and mouthwatering taste will have everyone asking for seconds!
Ingredients
4 large russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream
2 cups whole milk
3 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika (optional)
1/2 teaspoon dried thyme (optional)
Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large saucepan, melt butter over medium heat. Add chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Pour in heavy cream, milk, salt, pepper, paprika, and thyme. Stir to combine and bring to a simmer. Stir occasionally until hot and well-mixed.
- Gradually add shredded cheddar and grated Parmesan cheese, stirring constantly until the cheese melts and the sauce becomes smooth.
- Layer the thinly sliced potatoes in the prepared baking dish, slightly overlapping each slice. Pour some of the cheese sauce over the potatoes and spread evenly. Repeat the layers, finishing with a layer of cheese sauce.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake for another 20-25 minutes, until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the dish rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
Variations: Experiment with different cheeses such as Gruyère, mozzarella, or Gouda for varied flavor. Add-ins like bacon bits, caramelized onions, or sautéed mushrooms can elevate the dish.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezing: This dish freezes well. Freeze after baking and cooling, and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
