Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are an easy delectable side dish for all your dinner and holiday plans.  You can prep this dish in about twenty minutes, bake in about one hour and it reheats very well.  Both the sharp cheddar and white cheddar come together to make the best flavored creamy cheddar sauce.

Chances are pretty good that either you are a spud fan or you know one. This is one of our favorite potato casseroles.  It cooks up so delicious every single time.  The sauce is so creamy and flavorful that you will want to lick the skillet that you mix it in.

How do you make Cheesy Scalloped Potatoes?

First spray your casserole with a little olive oil for easy cleanup.  Then slice your potatoes, onions and mince your garlic.  Grab a large skillet and melt your butter over medium-low heat.  Add the minced garlic and saute for about one minute stirring constantly. Slowly whisk in the flour and cook for three to four minutes whisking constantly.  Whisk in the dried parsley, onion powder, paprika, salt and freshly ground black pepper.  Gradually stir in your chicken broth and milk alternating between the two.  Whisk everything until smooth and simmer for about five minutes. Turn the heat down to low and slowly whisk in both cheeses and simmer while you layer the potatoes.

Layer half of the potatoes and half of the onions in the casserole dish.  Pour half of the cheese sauce over the potatoes.  Layer the rest of the potatoes and onions and pour the rest of the cheese sauce over.  Top with the remaining reserved cheese. Cover the potato casserole with foil and bake for thirty minutes.  Uncover and bake for another thirty minutes or until it is nicely browned on the top and bubbly.

What kinds of potatoes are best?

Both Russet potatoes and Yukon Gold are good in this recipe.  They each have a positive albeit different attribute.  Russets have more starch so your cream sauce stays really creamy.  Yukon Golds hold their shape better and they have a delicious buttery flavor. They both work well therefore you can always go for the best of both worlds and use both.

What cheese can you use?

Besides the combination of sharp cheddar and creamy white cheddar, any creamy cheese that melts well can be substituted in this recipe.  Think the same kinds of scrumptious cheese you would use in mac n cheese.

• Smoked Gouda (adds a little bit of a smokey flavor)
• Fontina (for little bit of a buttery flavor)
• Monterey Jack (mild flavor that melts easily)
• Parmesan (freshly grated of course)
• Gruyere (adds a bit of a nutty Swiss flavor)
• Pepper Jack (if you like a little heat)
• Gorgonzola (for blue cheese lovers)

Can you omit the cheese and make authentic Scalloped Potatoes?

Yes you most certainly can. Make the sauce up to the point of adding the cheese. Taste test the sauce and make sure that you do not want to add anymore dried parsley, onion powder, paprika, salt or freshly ground black pepper. You might even want to add a couple of pinches of ground cayenne pepper.  Layer the potatoes and onions and add the sauce just as the recipe is written.  Follow the baking instructions as written.

Cheesy Scalloped Potatoes recipe notes and helpful tips

• Slice your potatoes slightly thin.  One eighth to one quarter is a good rule of thumb so they cook all the way through.
• I like a lot of garlic in this recipe because it adds such awesome flavor. However, if you are not a huge garlic fan adjust accordingly.
• When making your sauce, do not boil it.  A very low simmer is ideal for making this a nice creamy sauce that will hold up during baking.
• Two percent milk is best in this recipe but I have used skim and whole with good success.
• Finely grated cheese works best as it melts easier and it bakes up better looking on the top of the casserole.
• Use good quality cheese and stay away from pre-shredded cheese. It contains preservatives and freshly shredded cheese packs so much more fresh flavor.
• Cover the casserole with foil for the first thirty minutes of baking so the potatoes and sauce can get all bubbly.  Remove the foil and allow the Cheesy Scalloped Potatoes to finish baking and nicely brown.

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Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are an easy delicious side dish for all your dinner and holiday plans.  The recipe includes helpful hints and cheese substitutions.

5 from 23 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10

Calories: 365kcal

Author: Beth Pierce

Ingredients

• 2 lbs Russet Potatoes peeled and sliced in 1/8 inch rounds
• 2 lbs Yukon Gold Potatoes peeled and sliced in 1/8 inch rounds
• 1 medium sweet onion thinly sliced
• 1/4 cup butter
• 4 cloves garlic minced
• 1/4 cup all purpose flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 tablespoon dried parsley
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup low sodium chicken broth
• 2 cups 2% milk
• 2 cups freshly grated sharp cheddar reserve 1/2 cup for top
• 1 cup freshly grated white cheddar reserve 1/4 cup for top

Instructions

• Preheat oven to 400 degrees.  Spray 9x13 inch casserole with olive oil or nonstick cooking spray.
• In large skillet over medium low melt butter. Add minced garlic and saute for 1 minute;  stirring constantly. Slowly whisk in flour; cook for 3 to 4 minutes whisking constantly.  Whisk in onion powder, paprika, dried parsley, salt and freshly ground black pepper.  Slowly whisk in chicken broth and milk; alternating between the two.  Whisk until smooth; simmer for 5 minutes. Turn heat to low and slowly whisk in 1/2 cups sharp cheddar and 3/4 cup white cheddar.  Simmer while you layer the potatoes.
• Layer 1/2 of the potatoes and 1/2 of the onions in the casserole dish.  Pour 1/2 of the cheese sauce over the potatoes.  Layer the rest of the potatoes and onions and and pour the rest of the cheese sauce over. Top with the remaining reserved cheese. Cover with foil and bake for 30 minutes.  Uncover and bake for another 30 minutes or until it is nicely browned on the top and bubbly.

Notes

• Slice your potatoes slightly thin.  One eighth to one quarter is a good rule of thumb so they cook all the way through.
• I like a lot of garlic in this recipe because it adds such awesome flavor. However, if you are not a huge garlic fan adjust accordingly.
• When making your sauce, do not boil it.  A very low simmer is ideal for making this a nice creamy sauce that will hold up during baking.
• Two percent milk is best in this recipe but I have used skim and whole with good success.
• Finely grated cheese works best as it melts easier and it bakes up better looking on the top of the casserole.
• Use good quality cheese and stay away from pre-shredded cheese. It contains preservatives and freshly shredded cheese packs so much more fresh flavor.
• Cover the casserole with foil for the first thirty minutes of baking so the potatoes and sauce can get all bubbly.  Remove the foil and allow the Cheesy Scalloped Potatoes to finish baking and nicely brown.

Nutrition

Calories: 365kcal | Carbohydrates: 39g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 532mg | Potassium: 908mg | Fiber: 4g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 37mg | Calcium: 328mg | Iron: 2mg

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