Indulge in the ultimate comfort food with these cheesy scalloped potatoes. Thinly sliced potatoes layered with a rich, creamy cheese sauce and freshly shredded cheese. This classic from-scratch side dish is perfect with any meal or addition to your holiday table!
In This Post
This recipe is part of Turkey Week, an annual tradition where I share new recipes for your Thanksgiving table.
Have you ever tried scalloped potatoes before? If you have, you’ll know what I mean when I say that nothing compares to homemade, absolutely nothing. However, most are intimidated and stay away, immediately jumping to make-ahead mashed potatoes instead for ease, but I’m here to guide you through each step, showing you how easy this cheesy scalloped potatoes recipe comes together.
You’ll Love These Cheesy Scalloped Potatoes
- Creamy & extra comforting just like
- Four layers of potatoes, rich cheese sauce, and shredded cheese
- Packed with flavor from the fresh garlic and spices
- A wonderful way to use excess potatoes
- Can easily be prepped the night before and baked the next day
- An extra special addition to your Thanksgiving or Christmas table, or even a weeknight side dish (to pair with this easy meatloaf recipe)
Ingredients You Need
- Russet Potatoes: You need 3 pounds of potatoes that can stand up to the high temperature without falling apart–I recommend either russet or Yukon gold for the best results.
- Butter: Butter adds flavor and starts the roux for the cheese sauce.
- Milk: The milk is the base of the cheese sauce, similar in this creamy macaroni and cheese recipe. Using whole milk will produce the creamiest sauce but you can use a lower fat milk, if needed.
- Heavy Cream: Adding just 2 Tablespoons of heavy cream helps produce a rich, creamy sauce without being too heavy.
- Flour: An important ingredient to create the roux which helps thicken the cheese sauce.
- Cheese: Similar to cheddar broccoli cauliflower au gratin, you need a hefty amount of cheese– cheddar or even mixed with gruyère.
- Chicken Broth: Or vegetable broth to keep this vegetarian.
- Garlic: Fresh garlic adds flavor.
- Spices: Aside from the basics like salt and pepper, adding fresh thyme and whit pepper adds wonderful flavor.
Best Potatoes To Use
It’s important to use potatoes that can hold up to the high temperature and are starchy to soak up and thicken the sauce while it bakes, like Yukon gold or russet potatoes. It’s up to you whether you want to keep the skin on–usually if I use Yukon I leave the skin but remove it for russet potatoes.
Overview: How To Make Scalloped Potatoes
Step 1: Start by peeling the potatoes and thinly slice into ⅛-inch thickness–often easiest when using a mandoline slicer. Pro-tip: Submerge the potatoes in water while you make the sauce to prevent browning.
Step 2: Whisk together the butter, garlic, salt, pepper, white pepper, until combined. Then, whisk in the flour to make the “roux”. Allow the flour to cook for 2 minutes to remove the flour taste. Whisk in the chicken broth, milk, and heavy cream.
Step 3: Once the mixture is thick–you should be able to wipe it off the back the spoon and it stays–add the shredded cheese, leaving 1 cup set aside.
Step 4: Remove from the heat and stir in the cheese until completely melted.
Step 5: Begin layering–start with a spoonful of cheese sauce on the bottom, the potatoes (slightly overlapping), more cheese sauce, and then a sprinkle of shredded cheese. Repeat.
Step 6: Bake in the oven, covered, for 40 minutes. Then, remove the cover and bake for 25 minutes until the potatoes are fork tender and golden brown.
FAQs
Absolutely. The potatoes can be frozen for up to 3 months–bake from frozen or thaw overnight in the refrigerator. You have a few options– 1) partially bake the potatoes and allow to cool completely, then cover tightly and freeze, 2) assemble, making sure potatoes are completely covered in sauce, then cover tightly and freeze, or 3) fully bake the potatoes and allow to cool completely, then cover tightly and freeze.
The main difference comes down to the cheese. You’ll usually see scalloped potato recipes just include a basic cream sauce while potatoes au gratin are a bit heavier. This recipe is a cross between both.
Often this is because the sauce is too thick. Make sure you’re adding enough liquid to flour ratio for the sauce.
Once potatoes are exposed to air they begin to turn brown. To prevent this from happening, once sliced, submerge them into a bowl of water (you can even add 1-2 teaspoons of lemon juice or vinegar).
More Cheesy Side Dishes
Cheesy Scalloped Potatoes
Description
Indulge in the ultimate comfort food with these cheesy scalloped potatoes. Thinly sliced potatoes layered with a rich, creamy cheese sauce and freshly shredded cheese. This classic from-scratch side dish is perfect with any meal or addition to your holiday table!
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Instructions
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Before beginning, peel thinly slice the potatoes into ⅛-inch thickness–often easiest when using a mandoline slicer. (Tip: Submerge the potatoes in a large bowl with water until need in step 5).
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Preheat the oven to 400ºF. Set aside a 9×11-inch (or 9×13-inch) baking dish.
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Add the butter to a large skillet over medium heat. Once melted, stir in garlic, salt, pepper, white pepper, until combined and it becomes fragrant–about 1-2 minutes.
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Whisk in the flour to make form the “roux”– this is to thicken the cheese sauce. Allow the flour to cook for 2 minutes to remove the flour taste. Then, whisk in the chicken broth, milk, and heavy cream, continuously whisking until it begins to thicken– about 3-5 minutes. Once the mixture is thick, check by wiping the back of the spoon, if it stays, you’re all set. Remove from the heat and whisk in 2 cups shredded cheese until completely melted.
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Begin layering the potatoes–starting with a spoonful of cheese sauce on the bottom, the potatoes (slightly overlapping), cheese sauce, and then a sprinkle of shredded cheese. Repeat, ending with cheese. You should have 3-4 layers of potatoes depending on the baking dish size that you used.
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Cover tightly with aluminum foil, place on a baking sheet, and bake at 400ºF for 35 minutes. Then, keeping the potatoes in the oven, remove the cover, and bake for 25 minutes until the potatoes are fork tender and golden brown.
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Allow the potatoes to cool for 10-15 minutes before serving to allow the sauce to thicken. Garnish with fresh thyme, if desired.
Notes
- Make Ahead Instructions: The potatoes can be prepped (peeled and sliced) up to 24 hours in advance. Place in a large bowl and cover with water– you want the potatoes completely submerged. Cover tightly and place in the refrigerator.
- Freezing Instructions: The potatoes can be frozen for up to 3 months–bake from frozen or thaw overnight in the refrigerator. You have a few options– 1) partially bake the potatoes and allow to cool completely, then cover tightly and freeze, 2) assemble, making sure potatoes are completely covered in sauce, then cover tightly and freeze, or 3) fully bake the potatoes and allow to cool completely, then cover tightly and freeze.
- Potatoes: The best potatoes to use are russet or Yukon gold as they can stand up to the high temperature. To Cut: I’m usually a huge fan of kitchen gadgets but this is where having a mandoline slicer is ideal as it makes it much easier and guarantees even thickness.
- Milk & Cream: I recommend using whole milk and heavy whipping cream for the best results. If needed, you can omit the cream and use all whole milk.
Nutrition
Calories: 350kcal | Carbohydrates: 31g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 896mg | Potassium: 685mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 1mg
