Scalloped Cheesy Potatoes
No more bland bites – these Cheesy Scalloped Potatoes bring the FLAVOR with two kinds of cheese, ample seasoning and a hint of garlic.
These Cheesy Scalloped Potatoes have FLAVOR!
If you’ve ever thought you don’t like scalloped potatoes, or simply been disappointed by how bland this classic side dish can be, you’ll want to keep reading.
First of all, believe it or not, not all scalloped potato recipes include cheese. Some are simply sliced potatoes in a boring cream sauce.
I know, I know. WHY. So of course, cheese makes everything taste better, and we’re gong to add it. Both sharp Cheddar AND Parmesan, for good measure.
But the biggest issue I’ve found with other recipes is that the cream sauce itself is simply under seasoned. There’s not enough salt and pepper, and often, there’s no other flavoring at all. Let me tell you, friends – a little spoonful of garlic powder goes a long way here.
So, the recipe below has been tested and re-tested until perfect – it has tender potatoes, the right amount of seasoning, lots of cheese, and a hint of garlic that makes it utterly irresistible.
Why You Will Love This Recipe for Cheesy Scalloped Potatoes
- Creamy, cheesy, golden brown: this dish hits all the marks for cozy, feel-good food.
- Lots of flavor out of a pretty basic list of ingredients. Nothing fancy needed!
- Can be assembled up to 24 hours before baking.
Cheesy Scalloped Potatoes Recipe Ingredients
- potatoes – the star ingredient. More on this below!
- onion – adds a touch of sweetness and depth of flavor. Yellow or white onion works best here.
- sharp cheddar cheese – gives these cheesy scalloped potatoes tangy, bold cheesy flavor.
- butter – one half of the roux that will thicken the sauce.
- flour – the other half of the roux!
- chicken broth – adds savoriness and moisture to the sauce.
- milk – contributes creaminess to the sauce.
- garlic power – adds a subtle garlic flavor to the sauce.
- salt and pepper – potatoes need a lot of seasoning!
- Parmesan cheese – adds a nutty, salty note to this cheesy scalloped potato recipe.
What Potatoes are Best for Scalloped Potatoes?
Yukon Gold potatoes are our top choice for this recipe because of their creamy texture and kind of buttery flavor.
Russet potatoes are another excellent option for this recipe for cheesy scalloped potatoes, as their high starch content makes the sauce thick and rich.
How to Thinly Slice the Potatoes
If you have a mandoline, this would be a time you could break it out for even, consistent slices. You’re looking for a setting of 1/8-inch thick.
I actually DO have a mandoline, but I didn’t even bother getting it out for this recipe. It was just as fast to simply take a very sharp chef’s knife and carefully slice each potato into 1/8-inch thick slices. It really didn’t take very long.
How to Make Scalloped Cheesy Potatoes
1. ROUX. Melt butter in a sauce pan, then add the flour and cook 1 minute, stirring constantly to make a roux.
2. LIQUID. While whisking, add the broth, then the milk, to the roux. Add the garlic powder, salt and pepper and cook until the mixture comes to a very low boil.
3. CHEESE. Remove the pan from the heat and add the cheese. Spread about 1/3 of this cheese sauce in the bottom of a casserole dish coated with cooking spray.
4. LAYER. Arrange half of the thinly sliced potatoes in an even layer in the bottom of the pan, then layer with half of the sliced onion and half of the shredded cheese. Pour 1/2 of the remaining sauce over the cheese.
5. REPEAT. Repeat the layers with the remaining potatoes, onion, shredded cheese and sauce, ending with the last of the sauce. It’s going to look really thick and not saucy enough, but magic will happen in the oven!
6. BAKE. Cover with foil and bake 30 minutes, then remove the foil and bake until potatoes are cooked through. Let stand 10 minutes before serving.
Home Chef Tips
- The higher fat content your milk has, the richer and more flavorful your scalloped cheesy potatoes will be. If possible, buy a small container of whole milk to use for this recipe!
- If possible, shred the cheese yourself rather than buying it pre-shredded. Freshly shredded cheese melts better and tastes better.
- Make sure you have foil to cover the baking dish for the first part of the bake. This allows the potatoes to get tender before the top gets too crispy.
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Cheesy Scalloped Potato Recipe Variations
- ADD MEAT – Layer in cubes of cooked ham or crumbled crispy oven bacon for a heartier dish.
- MAKE IT HERBY – Sprinkle some chopped fresh herbs like thyme or rosemary between layers.
- HEAT IT UP – Add sliced jalapenos to the layers, or add a dash of cayenne pepper to the sauce, for a kick.
What to Serve With Cheesy Scalloped Potatoes
This indulgent side dish is the perfect pairing for lots of things:
- Holiday Meats – A perfect accompaniment for Cajun turkey, prime rib in oven or ham and pineapple sauce for Thanksgiving, Christmas, Easter or any other celebration.
- Steak – So good alongside flat iron steak or any other cut of steak.
- Vegetable Sides – Make it a veggie-based dinner and round out your plate with balsamic asparagus Parmesan roasted broccoli and roasted glazed carrots.
Make-Ahead Instructions for Cheesy Scalloped Potatoes au Gratin
To make these cheesy scalloped potatoes in advance, follow the recipe card below through Step 6. Cover tightly and refrigerate up to 24 hours.
When ready to bake, bring the dish to room temperature for 1 hour, and then bake as directed, keeping in mind that you may need to add 5 to 10 minutes to the baking time.
Scalloped Cheesy Potatoes Storage
If you have leftover cheesy scalloped potatoes au gratin, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
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Cheesy Scalloped Potatoes
Ingredients
- Nonstick cooking spray
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup grated Parmesan cheese
- 1 ½ pounds Yukon Gold potatoes sliced 1/8-inch thick
- 1 large yellow onion thinly sliced
- 6 ounces shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F. Spray 9 x 9-inch baking dish with cooking spray.
- Melt butter in medium saucepan over medium heat. Add flour and cook 1 minute, stirring constantly.
- While whisking, add broth, then milk, in steady stream. Whisk in garlic powder, salt and pepper, and cook 1 to 2 minutes or until mixture comes to a very low boil.
- Remove from heat and stir in Parmesan cheese. Spread about 1/3 cup of cream sauce in bottom of prepared baking dish.
- Layer half of potatoes in an even layer in bottom of pan, then layer with half of sliced onion and half of shredded Cheddar cheese. Spread 1/2 of remaining sauce over cheese.
- Repeat layers with remaining potatoes, onion, shredded Cheddar cheese and sauce, ending with the remaining sauce. It’s going to look really thick and not saucy enough, but magic will happen in the oven!
- Cover pan with foil. Transfer to oven and bake 30 minutes, then remove foil and bake 25 to 30 minutes longer or until potatoes are tender. Let stand 10 minutes before serving.
