When I think back on family gatherings and holidays, one dish always comes to mind: Cheesy Baked Scalloped Potatoes. Growing up, my mom would make this recipe every Thanksgiving and Christmas, and it quickly became a family favorite. I remember sneaking into the kitchen with my siblings, eagerly waiting for a taste before the big meal. The rich, cheesy layers of potatoes were irresistible then and still are now.
One of the great things about this recipe is its versatility. While the classic version with sharp cheddar and Parmesan is always a hit, I’ve found that adding a bit of smoked Gouda or Gruyère can bring a delightful depth of flavor. Sometimes, I even sprinkle a bit of crispy bacon on top for an extra savory touch. And for those who love a bit of spice, a dash of cayenne pepper in the sauce can add a nice kick.
These Cheesy Baked Scalloped Potatoes are not just a nostalgic comfort food but also a crowd-pleaser at any gathering. They pair wonderfully with a variety of main courses, from roast chicken to beef tenderloin. The combination of creamy sauce, tender potatoes, and melted cheese creates a dish that’s hard to resist. Whether you’re making this for a special occasion or a cozy family dinner, it’s sure to become a beloved staple in your household as well.
How to Make Cheesy Baked Scalloped Potatoes
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Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons salt
- 2 teaspoons fresh thyme, divided
- 2 cups whole milk
- 1 cup chicken broth
- 4 pounds Yukon Gold potatoes, sliced 1/4 inch thick
- 3/4 cup grated Parmesan cheese, divided
- 6 cloves finely chopped garlic
- 1 small thinly sliced onion
- 1/2 teaspoon ground black pepper
- 16 ounces shredded sharp cheddar cheese, divided
- 4 tablespoons all-purpose flour
- Chives, parsley, or green onions for garnish
Directions
- Preheat your oven to 400°F and coat a 9 x 13-inch baking dish with nonstick spray.
- In a large skillet, melt the butter over medium-high heat. Add the sliced onion and sauté for 4-5 minutes until they are translucent. Add the chopped garlic and cook for another minute.
- Whisk in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk until smooth. Add salt, pepper, and half of the thyme. Cook until the mixture begins to simmer, but do not let it boil. Remove from heat.
- Clean and slice the potatoes to about 1/4 inch thickness. Place half of the potato slices evenly in the prepared baking dish. Pour half of the sauce over the potatoes, then sprinkle with 1 cup of the shredded cheddar and half of the grated Parmesan.
- Layer the remaining potato slices and sauce on top. Sprinkle the remaining Parmesan cheese and then the remaining shredded cheddar cheese on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake uncovered for another 25-30 minutes, or until the potatoes are tender.
- Remove the dish from the oven, sprinkle with the remaining thyme or garnish with chives. Let the dish rest for 10 minutes before serving.
FAQs:
Can I use a different type of potato for this recipe?
Yes, you can use different types of potatoes like Russet or red potatoes. However, Yukon Gold potatoes are recommended because of their creamy texture and rich flavor.
What can I substitute for whole milk?
If you don’t have whole milk, you can use 2% milk or a non-dairy milk alternative like almond or soy milk. Just keep in mind that the texture might be slightly different.
Can I make this dish ahead of time?
Absolutely! You can prepare the scalloped potatoes up to the baking step, cover and refrigerate them. When ready to bake, let the dish sit at room temperature for about 30 minutes before placing it in the oven.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a few minutes.
Is it possible to add other ingredients to this dish?
Yes, you can customize this recipe by adding ingredients such as cooked bacon, ham, or vegetables like spinach and mushrooms. Just layer them between the potatoes for added flavor.
What should I do if the top layer of cheese browns too quickly?
If the cheese starts to brown too quickly, you can cover the dish loosely with aluminum foil to prevent it from burning while the potatoes finish cooking.
Cheesy Baked Scalloped Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes sliced 1/4 inch
- 4 tablespoons butter
- 1 small onion thinly sliced
- 6 cloves garlic finely chopped
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme divided
- 16 oz sharp cheddar cheese divided (shredded)
- 3/4 cup parmesan cheese divided (grated)
- chives parsley, or green onions for garnish
Instructions
- To prepare these Cheesy Scalloped Potatoes, start by preheating the oven to 400°F and spraying a 9 x 13-inch baking dish with nonstick spray. In a large skillet over medium-high heat, melt the butter. Add the onion slices and sauté for 4-5 minutes until they turn translucent. Stir in the minced garlic and cook for another minute.
- Add the flour, whisking to combine, and cook for an additional minute. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Season with salt, pepper, and half of the thyme. Cook for 1-2 minutes until the mixture starts to simmer (avoid boiling). Remove from heat.
- Clean, dry, and slice the potatoes thinly, about 1/4 inch thick. Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the sauce over the potatoes, then sprinkle with 1 cup of shredded cheddar and half of the grated Parmesan.
- Repeat the layering process with the remaining potatoes and sauce. Top with the remaining Parmesan cheese, followed by the remaining shredded cheddar.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 25-30 minutes, or until the potatoes are tender.
- Once done, remove the pan from the oven, sprinkle with the remaining thyme or garnish with chives. Allow the dish to rest for 10 minutes before serving.
