Jacy Few side dishes command the spotlight quite like a perfect pan of creamy, golden-brown potatoes. They are the ultimate comfort food, a guaranteed crowd-pleaser at holiday dinners, and surprisingly simple to master. Today, we’re diving deep into the classic, sharing our foolproof method for the ultimate easy scalloped potatoes recipe. This version leans into its indulgent side, transforming into wonderfully cheesy scalloped potatoes with a rich, velvety sauce and a beautifully crisp top. It’s a timeless dish that’s deceptively simple to prepare and always delivers maximum satisfaction.
Table of Contents
Classic Cheesy Scalloped Potatoes
Ingredients
- 3 pounds russet potatoes (about 4-5 large potatoes), peeled and thinly sliced (1/8-inch thick)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Gruyère cheese, divided
- Fresh thyme or chives for garnish (optional)
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C). Generously butter a 9×13 inch baking dish.
2. Prepare the Potatoes: Peel the potatoes and slice them uniformly, about 1/8-inch thick. A mandoline slicer works best for even slices, which ensures even cooking. Place the sliced potatoes in a large bowl of cold water to prevent browning while you make the sauce.
3. Make the Cheese Sauce: In a large saucepan or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a paste (a roux). Cook for 1-2 minutes to remove the raw flour taste.
5. Very slowly, whisk in the milk and heavy cream, ensuring no lumps form. Continue to cook, whisking frequently, until the sauce thickens and just begins to simmer. Remove from heat.
6. Stir in 1 teaspoon of salt, pepper, nutmeg, 1 1/2 cups of the cheddar cheese, and 1/2 cup of the Gruyère cheese. Whisk until the cheese is completely melted and the sauce is smooth. This rich, creamy mixture is the heart of any great cheesy scalloped potatoes.
7. Assemble: Drain the potato slices and pat them dry with a clean kitchen towel. This step is crucial for a non-watery sauce. Layer half of the potato slices in the bottom of the prepared baking dish, overlapping slightly. Pour half of the cheese sauce evenly over the first layer. Repeat with the remaining potatoes and sauce.
8. Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil, sprinkle the remaining 1/2 cup of cheddar and 1/2 cup of Gruyère cheese over the top, and bake uncovered for an additional 25-35 minutes, or until the potatoes are fork-tender, the sauce is bubbling, and the top is a gorgeous golden brown. Follow this method for a perfectly executed easy scalloped potatoes recipe every time.
9. Rest and Serve: Let the dish rest for 15-20 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh herbs if desired.
Tips & Variations
- Cheese Swaps: Try a combination of Fontina, Gouda, or Parmesan for different flavor profiles.
- Herb Infusion: Add a teaspoon of dried thyme or rosemary to the sauce for an aromatic twist.
- Lighten It Up: Substitute half-and-half for the heavy cream, though the sauce will be slightly less rich.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Serving & Storage
Serve these potatoes alongside a roasted ham, herb-crusted chicken, or prime rib. They are a holiday staple but are equally perfect for a cozy Sunday supper. For storage, let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Nutritional Benefits
Potatoes are an excellent source of vitamin C, potassium, and fiber (especially when the skins are left on, though we peel for this recipe). The dairy provides calcium and protein. Enjoy this as a satisfying, energy-rich side dish in moderation.
Common Mistakes to Avoid
- Skipping the Roux: The flour-and-butter roux is essential for thickening the sauce properly. Don’t rush it.
- Wet Potatoes: Failing to dry the soaked potato slices will result in a watery, separated sauce. Pat them dry!
- Uneven Slices: Thick slices won’t cook through, and paper-thin slices might turn to mush. Aim for consistent 1/8-inch thickness.
- No Resting Time: Cutting into the dish immediately will cause the sauce to run everywhere. Letting it rest is non-negotiable for perfect slices.
Final Conclusion
Mastering a decadent, creamy potato casserole doesn’t have to be a daunting kitchen task. With a simple sauce, quality cheese, and a bit of patience, you can create a stunning dish that will have everyone asking for seconds. This easy scalloped potatoes recipe is your new secret weapon for effortless entertaining, proving that the most beloved cheesy scalloped potatoes can come from your own oven. Give it a try, and watch it become a requested favorite for years to come.
FAQs
Can I make scalloped potatoes ahead of time?
Absolutely! Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since you’ll be starting from a cold dish.
Why are my scalloped potatoes watery?
The most common causes are not drying the potato slices after soaking, using a flour-to-liquid ratio that’s too low, or undercooking the roux. Ensure your potatoes are patted dry and your sauce has thickened noticeably on the stovetop before assembling.
What’s the difference between scalloped and au gratin potatoes?
Traditionally, “scalloped” potatoes are baked in a cream-based sauce without cheese, while “au gratin” includes cheese and often breadcrumbs. However, the terms are frequently used interchangeably today, especially for a dish like this one, such as cheesy scalloped potatoes.
Can I use pre-shredded cheese?
You can for convenience, but block cheese you shred yourself melts more smoothly. Pre-shredded cheeses are often coated with anti-caking agents that can make the sauce slightly grainy.
What type of potato is best?
Starchy potatoes like Russets are ideal. They absorb the creamy sauce beautifully and hold their shape while becoming tender. Waxy potatoes like red potatoes can be used but will yield a firmer, less creamy result.
