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Easy Cheesy Scalloped Potatoes Recipe – delicious cheesy scalloped potatoes in a rich cream sauce with a crispy crunch and tons of flavor the whole family will love!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
What Are Scalloped Potatoes
Scalloped potatoes come from a very old term – scalloping used to mean thinly sliced vegetables.
Nowadays, scalloped potatoes are a simple mixture of thinly sliced potatoes, herbs, and cream – and in this recipe, loads of delicious cheese that sinks in and makes every bite crave-worthy!
How To Cut Scalloped Potatoes
The easiest way to scallop potatoes, if you don’t have excellent knife control skills, is to use a mandoline.
I have an OXO Mandoline I love and use often – to buy your own, click here.
-Thinly slice potatoes with a mandoline, taking care to protect fingers.
-Thinner potatoes cook faster, and crisp up better!
-New, crisp potatoes are the easiest to slice. Older potatoes get saggy, and have more “give”, making them harder to slice thinly.
Tips To Perfect Scalloped Potatoes
-Use the right potatoes. Yukon gold potatoes work best in this baked scallop potatoes recipe because they have enough starch for this recipe – and keep their round shape and chewy texture.
-Russet potatoes can turn to mush in scalloped potatoes, and make a less than great choice.
-Keep the potatoes covered with foil or a heavy lid during most of the cooking process to trap steam in.
-When potatoes are soft and tender, remove the foil or lid so the potatoes can become crispy and crunchy on the top and sides! The crunch is the best part!
How To Make Scalloped Potatoes
Scalloped potatoes are one of my favorite things to make because they are a simple mix of cream, cheese, herbs, and potatoes!
These cheesy baked potatoes are soft and delicious, with a crispy and crunchy top thanks to plenty of cheese and thinly sliced potatoes.
Preheat oven to 400 degrees F.
Generously grease a 2 quart casserole dish with softened butter, and set aside.
With a mandoline or very sharp knife, slice potatoes into very, very thin slices, about 1/8″ thick.
In a medium sized saucepan, melt butter over medium high heat.
When butter is light and foamy, add garlic and saute for 1 minute, until soft and very fragrant – stirring a few times to prevent burning.
Slowly add in flour, whisking vigorously for about one minute.
Add in milk slowly, whisking vigorously, until there are no more lumps.
Keep whisking until mixture is thick and coats the back of a spoon.
Turn off heat and remove pan.
Add cheeses, dry mustard (optional), herbs, paprika, salt and pepper, and stir until smooth.
Start to arrange and layer half the potatoes and onions in greased casserole dish, pour approximately half of the cheese sauce over potatoes, sink in, and let sit for a minute or two to help it soak in.
Repeat with remaining potatoes, onions, and cheese cream sauce.
Sprinkle top of potatoes with cheese.
Cover in nonstick aluminum foil.
Place casserole on a baking sheet, to catch any extra drips, and bake for 60 minutes.
Remove foil and bake, uncovered another 25-30 minutes.
Potatoes should be soft, tender, and the cheese should be smoothly melted.
Broil on HIGH for a minute or two for extra browning and crispiness.
Sprinkle the top with diced chives, thyme, or parsley and serve.
What To Serve With Scalloped Potatoes
If you love this delicious and easy scalloped potatoes recipe, please check out some of my other favorite holiday dinner dishes!
Tons of appetizers, side dishes, mains, and desserts to celebrate with!
Easy Cheesy Scalloped Potatoes Recipe
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Easy Cheesy Scalloped Potatoes
Equipment
Ingredients
- 1 ¼ lbs red potatoes, washed, but not peeled
- 1 ¼ lbs Yukon gold potatoes, washed, but not peeled
- 1 onion, sliced thinly
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 2 cloves garlic, minced
- 1 tsp dry mustard
- ¼ tsp dried thyme
- ¼ tsp paprika
- salt and pepper, to taste
- 2 cups whole milk
- 1 cup cheddar cheese shredded
- ½ cup gruyere cheese shredded
- ¼ cup Parmesan cheese grated
- fresh chives, for garnish
- fresh parsley, for garnish
- additional 1/4 cup cheddar cheese, shredded
- additional 1/4 cup gruyere cheese, shredded
- additional 2 Tbsp Parmesan cheese, grated
- INSTRUCTIONS
Instructions
- Preheat oven to 400 degrees F.
- Generously grease a 2 quart casserole dish with softened butter, and set aside.
- With a mandoline or very sharp knife, slice potatoes into very, very thin slices, about 1/8" thick.
- In a medium sized saucepan, melt butter over medium high heat.
- When butter is light and foamy, add garlic and saute for 1 minute, until soft and very fragrant – stirring a few times to prevent burning.
- Slowly add in flour, whisking vigorously for about one minute.
- Add in milk slowly, whisking vigorously, until there are no more lumps.
- Keep whisking until mixture is thick and coats the back of a spoon.
- Turn off heat and remove pan.
- Add cheeses, dry mustard (optional), herbs, paprika, salt and pepper, and stir until smooth.
- Start to arrange and layer half the potatoes and onions in greased casserole dish, pour approximately half of the cheese sauce over potatoes, sink in, and let sit for a minute or two to help it soak in.
- Repeat with remaining potatoes, onions, and cheese cream sauce.
- Sprinkle top of potatoes with cheese.
- Cover in nonstick aluminum foil.
- Place casserole on a baking sheet, to catch any extra drips, and bake for 60 minutes.
- Remove foil and bake, uncovered another 25-30 minutes.
- Potatoes should be soft, tender, and the cheese should be smoothly melted.
- Broil on HIGH for a minute or two for extra browning and crispiness.
- Sprinkle the top with diced chives, thyme, or parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is EASY CHEESY SCALLOPED POTATOES RECIPE Keto? I’m only interested in Keto recipes.
Hi Karen – It isn’t. I do keto and non-keto recipes on my site since not all of my family eats keto.