Easy Cheesy Scalloped Potatoes Recipe
Holiday Favorite Side Dish.
A scrumptious side dish perfect for holidays. Crispy, creamy, and cheesy potatoes baked to perfection in a luscious sauce.
I remember watching my grandmother make her scalloped potatoes. She never used a recipe, of course. Just a little of this, a little of that. I was always in charge of layering the thinly sliced potatoes in the big ceramic dish. It felt like such an important job. This recipe is my attempt to capture that feeling—that simple, beautiful process of turning humble ingredients into something truly special. It's a little more precise than hers, but the soul is the same.
Why You'll Love This Recipe
- •It’s the ultimate comfort food, perfect for holidays or a cozy Sunday dinner.
- •The cheese sauce is incredibly rich and foolproof—no curdling here.
- •The potatoes bake up perfectly tender, never crunchy or mushy.
- •That golden, bubbly, slightly crispy cheese top is just heavenly.
- •It makes the entire house smell warm and inviting.
Wow. I made these for our family dinner last Sunday and everyone was speechless. My husband, who isn't usually a big potato person, went back for thirds. The sauce is just so creamy and perfect. This recipe is a keeper for life.
Essential Ingredient Guide
- Yukon Gold Potatoes: Honestly, these are the best for scalloped potatoes. Their waxy, buttery texture means they hold their shape beautifully and don't turn to mush. Plus, their thin skins mean you don't even have to peel them. Just a good scrub and you're ready to go.
- Gruyère Cheese: This is my secret weapon. While cheddar gives it that classic cheesy flavor, Gruyère adds a wonderful nutty, savory depth that makes the sauce feel so much more sophisticated. It melts into the most gorgeous, smooth consistency.
- A Pinch of Nutmeg: It sounds small, but please don't skip it. Nutmeg has this magical ability to enhance dairy flavors. It adds a whisper of warmth that rounds out the richness of the cheese and cream. You won't taste 'nutmeg,' you'll just taste a better, more complete sauce.
Complete Cooking Process
- First, set the mood. Preheat your oven and find your favorite 9x13 baking dish.
- Take a halved garlic clove and rub it all over the inside. It's a tiny step that adds a lovely hint of flavor.
- Slice your potatoes thinly and evenly. A mandoline is wonderful for this, but a sharp knife and a bit of patience work just as well.
- In a saucepan, melt the butter and gently cook the minced garlic. The smell is your first reward.
- Whisk in the flour to make a simple roux, then slowly stream in the warm milk and cream. Whisk, whisk, whisk. This is the key to a smooth sauce.
- Once it's simmering and slightly thick, take it off the heat. Now for the best part—stir in the cheeses until they melt into a glorious, velvety sauce.
- This is the calm, rhythmic part. Create a neat, overlapping layer of potatoes.
- Ladle over a third of your beautiful cheese sauce, making sure it gets into all the little spaces.
- Repeat two more times. It doesn't have to be perfect; the oven will work its magic.
- Cover it with foil. This first bake is for steaming the potatoes until they're tender.
- Then, the big reveal. Remove the foil and let it bake until bubbly and golden brown. This is when the magic really happens.
- Let it rest. I know it's hard, but it's essential. This gives the sauce time to settle and cling to every slice of potato.
A Few Common Questions
→Can I use different potatoes?
Of course. Russet potatoes also work well. They are starchier, which can make the sauce even thicker, but they might not hold their shape quite as distinctly as Yukon Golds. Both are delicious choices.
→Can I prepare this dish ahead of time?
Yes, it's a great make-ahead dish. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours. You may need to add about 10-15 minutes to the initial covered baking time.
→Why do you suggest shredding your own cheese?
It really does make a difference! Pre-shredded cheeses are often coated in starches to prevent clumping, which can make your sauce a little gritty. Shredding a block of cheese yourself ensures the smoothest, meltiest sauce imaginable.
Easy Cheesy Scalloped Potatoes Recipe
Easy cheesy scalloped potatoes recipe! A scrumptious side dish perfect for holidays or any special event. Crispy, creamy, and cheesy!
Timing
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 35 minutes
Recipe Details
Ingredients
For the Potatoes
- 014 lbs Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
- 021 teaspoon salt
- 031/2 teaspoon black pepper
- 041 clove garlic, peeled and halved
For the Creamy Cheese Sauce
- 014 tablespoons unsalted butter
- 022 cloves garlic, minced
- 031/4 cup all-purpose flour (or gluten-free blend)
- 042 cups whole milk, warmed
- 051 1/2 cups heavy cream
- 061 1/2 cups shredded sharp cheddar cheese
- 071 cup shredded Gruyère cheese
- 081/4 teaspoon ground nutmeg
- 091 teaspoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C). Rub the inside of a 9x13 inch baking dish with the cut sides of the halved garlic clove. Lightly butter the dish.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
Whisk in the flour and cook for one minute to form a roux. Slowly pour in the warm milk while whisking constantly to prevent lumps. Add the heavy cream and continue to whisk until the sauce is smooth.
Bring the sauce to a gentle simmer and cook for 2-3 minutes until it has thickened slightly. Remove from heat.
Stir in the shredded cheddar and Gruyère cheeses, salt, pepper, nutmeg, and fresh thyme. Keep stirring until the cheese is completely melted and the sauce is luscious and smooth.
Arrange one-third of the sliced potatoes in an overlapping layer in the bottom of the prepared dish. Pour about one-third of the cheese sauce over the potatoes.
Repeat the layering process two more times, ending with a final layer of cheese sauce on top.
Cover the dish tightly with foil and bake for 45 minutes. Then, remove the foil and bake for another 30-35 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Let the dish rest for at least 10-15 minutes before serving. This allows the sauce to set up perfectly. Garnish with a little extra thyme if you like.
Notes & Tips
- 1Feel free to experiment with the cheeses. A mix of sharp white cheddar and fontina would be lovely.
- 2If you don't have fresh thyme, 1/2 teaspoon of dried thyme will work just fine.
- 3Make sure your baking dish is deep enough to prevent any delicious sauce from bubbling over in the oven.
Tools You'll Need
- •Slice your potatoes as uniformly as you can. This ensures they all cook through at the same time.
- •Warming the milk before adding it to the roux helps prevent lumps and creates a silkier sauce.
- •Don't be afraid to season well. Potatoes soak up a lot of salt.
- •Letting the casserole rest before serving is crucial. It allows the sauce to thicken and set, making it much easier to serve.