Creamy Cheesy Scalloped Potatoes Perfect for Any Occasion

Why You’ll Love This Recipe

• Rich and Creamy: Layers of thinly sliced potatoes bathed in a velvety cheese sauce—pure heaven.
• Simple Ingredients: No fancy ingredients here, just pantry staples you probably already have!
• Make-Ahead Friendly: Prepare this dish in advance and simply reheat when it’s time to serve.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a big celebration, these scalloped potatoes fit right in.

Ingredients Breakdown

Essentials

• Potatoes: Yukon Gold or Russet potatoes work beautifully. Yukon Golds are creamy while Russets absorb the sauce well for extra richness.
• Cheese: A mix of cheddar and Gruyère is my favorite for bold flavor and melty perfection. Substitute Swiss or Monterey Jack if needed.
• Butter and Flour: The base for a classic béchamel sauce that gives the dish its silky texture.
• Milk and Cream: Cream gives richness, while milk balances things out. You can use all milk for a lighter version.
• Seasonings: Garlic, nutmeg, salt, and pepper bring the flavor to life.

Pro Tips

• Uniform Slices: Use a mandoline for even potato slices—they’ll cook evenly and look prettier, too!
• Keep It Sharp: Opt for freshly grated cheese. Pre-shredded cheese often contains additives that prevent smooth melting.

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish. Set it aside.
2. Slice the Potatoes: Peel the potatoes (optional) and slice them about ⅛-inch thick using a sharp knife or mandoline.
3. Make the Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in the milk and cream, simmering until thickened. Stir in the shredded cheddar and Gruyère, reserving a bit of each for topping. Add nutmeg, salt, and pepper to taste.
4. Layer the Dish: Arrange a layer of potato slices in the baking dish, slightly overlapping. Pour a portion of the cheese sauce over the potatoes. Repeat this process until all the potatoes and sauce are used, finishing with a layer of sauce on top.
5. Add Final Cheese: Sprinkle the reserved cheese on top for a golden, bubbling crust.
6. Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
7. Serve and Enjoy: Let the dish cool for 10 minutes before serving. The wait is worth it!

Chef’s Tips and Tricks

• Test for Doneness: A knife should slide easily through the layers when the potatoes are fully cooked.
• Prevent Curled Sauce: If your sauce feels too thick, whisk in a splash of milk to loosen it before layering.
• Shortcut: To save time, slice the potatoes and make the sauce up to 1 day ahead. Assemble right before baking.

Recipe Variations and Serving Suggestions

• Bacon Upgrade: Add crumbled, cooked bacon for a smoky twist.
• Herbaceous Add-In: Fresh thyme or rosemary sprinkled between layers brings a fragrant, earthy flavor.
• Vegan Option: Use plant-based butter, almond milk, and a vegan cheese alternative.
• Serving Ideas: Pair with a fresh green salad or roasted vegetables to balance the richness.

FAQs

Can I make this dish ahead of time?

Absolutely! Assemble the dish, cover it with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking cold.

What’s the best way to reheat leftovers?

Reheat in the oven at 350°F (175°C) for 20-30 minutes, covered with foil. You can also warm individual portions in the microwave.

Can Cheesy Scalloped Potatoes be frozen?

Yes! Freeze after baking and cooling completely. Reheat straight from frozen at 375°F (190°C) until hot and bubbly, about 40-50 minutes.