This dish has become one of my go-to recipes whenever we have a special occasion. It’s comforting, cheesy, and always brings a smile to everyone’s faces, including mine. Every time I serve it, it feels like I’m wrapping my family in a warm blanket. There’s just something about the rich creaminess and gooey cheese that screams love and comfort. And watching my family savor each bite, well, there’s nothing quite like it.
You might think it takes ages to prepare something this scrumptious, but surprisingly, it’s rather straightforward. With just a few ingredients, mostly ones you probably already have in your pantry, you’ll be on your way to making something worthy of any celebration. It just takes a little bit of slicing, mixing, and baking, and voila, you’ll have a masterpiece in your hands.
What’s more, the house fills with the most amazing aroma that beckons everyone to the kitchen, like bees to honey. Children, adults, everyone anticipates having a generous helping on their plate. And here’s a little insider tip: it’s not just a holiday dish. Whip it up on a weekday evening, serve it alongside some green, leafy salad, and you’ve got yourself a meal that feels like a hug after a long day.
So, trust me when I say, if you haven’t tried making Cheesy Scalloped Potatoes yet, you’re missing out! But don’t fret. This is your invitation to bring some cheesy joy into your home. Gather those potatoes and cheeses, let’s get cooking, and I’ll guide you through making a dish that’ll make your loved ones swoon!
How to Make Cheesy Scalloped Potatoes
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Ingredients:
- 3 tablespoons of all-purpose flour
- 1 ½ cups of shredded mild cheddar cheese
- 1 yellow onion, sliced into rings
- 4 russet potatoes (about 2 pounds), peeled and cut into ¼-inch slices
- 2 cups of whole milk, at room temperature
- ½ teaspoon of kosher salt
- 3 tablespoons of unsalted butter
- Salt and pepper to taste
Directions:
- To start, preheat your oven to 400°F. Lightly grease an 8×8-inch baking dish with nonstick spray.
- In the dish, layer the potatoes and onion rings, alternating slices until they’re all in.
- Melt the butter in a medium saucepan over medium heat. Add flour and the measured salt, whisking continuously for about a minute.
- Slowly pour in the milk, stirring until the mixture becomes thick and creamy.
- Stir in the cheese until it’s smoothly melted, taking about 30-60 seconds.
- Evenly drizzle the cheese sauce over the potatoes and onions in the baking dish. Cover it with aluminum foil.
- Bake in the preheated oven for about 85-90 minutes, or until the potatoes are soft to the touch.
- If you like a crisp top, set the oven to broil for the last few minutes, until a golden crust appears.
- Add salt and pepper to taste, then serve while warm.
Storing Suggestion:
Leftover Cheesy Scalloped Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the oven or microwave until heated through. If freezing, make sure they are in an appropriate container for the freezer, and consume within a month for the best quality.
Cooking Tips:
To enhance the flavors, you might want to try adding a pinch of garlic powder or nutmeg to the cheese sauce. For a mix of textures, consider using a combination of cheddar and mozzarella. And don’t hesitate to go for smoked cheddar if you’re feeling adventurous.
Serving Suggestions:
This dish pairs wonderfully with a fresh green salad or some steamed veggies. You could also serve it alongside roasted chicken or a grilled steak for a hearty feast. A crisp, cool white wine or a frosty glass of iced tea makes for the perfect drink pairing.
Ingredient Substitutions:
If you don’t have russet potatoes, Yukon Gold potatoes can be an excellent alternative. For those avoiding dairy, almond milk and a vegan cheese can make a good substitute. Gluten-free flour can easily replace all-purpose flour for those with gluten sensitivity.
Seasonal Variations:
During the warmer months, consider adding thinly sliced zucchini or summer squash between the potato layers for a fresh twist. In the winter, a sprinkle of rosemary or thyme over the top before baking can add a lovely, warming aroma to the dish.
FAQs
Can I make Cheesy Scalloped Potatoes ahead of time?
Yes, you can prepare them the day before, store them in the refrigerator uncooked, and bake them when you’re ready. Just add a few extra minutes to the baking time if they’re cold.
Is it possible to use different types of cheese?
Absolutely! While mild cheddar is common, mixing in sharp cheddar, gruyere, or even Swiss can give a richer flavor. Experiment to see which blend suits your taste best.
What should I do if my cheese sauce is too thick?
If your cheese sauce turns out too thick, simply add a bit more milk, about one tablespoon at a time, whisking constantly, until you reach the desired consistency.
Can I add meat to this dish?
Sure thing! Adding cooked bacon bits or thinly sliced ham between the layers can turn this into a more complete meal. Just make sure the meat is pre-cooked to avoid any raw textures.
Are there any vegan options for this dish?
You can use dairy-free alternatives like almond milk and plant-based cheese to make this recipe vegan-friendly. Coconut oil or vegan butter works well in place of butter.
What type of potatoes works best?
Russets are typically used due to their starchy texture, which melds well with the cheese sauce, but Yukon Gold can also provide a creamy finish, giving the dish a buttery taste.
Cheesy Scalloped Potatoes
Ingredients
- 3 tablespoons all-purpose flour
- 1.5 cups shredded mild cheddar cheese
- 1 yellow onion sliced into rings
- 4 pieces russet potatoes about 2 pounds, peeled and cut into ¼-inch slices
- 2 cups whole milk at room temperature
- 0.5 teaspoon kosher salt
- 3 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 400°F and lightly spray an 8x8-inch casserole dish with a nonstick spray.
- Next, layer the potatoes and sliced onions in the prepared dish, alternating them nicely.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and salt for about a minute, ensuring to stir constantly.
- Gradually stir in the milk and continue cooking until the mixture thickens up.
- Now, stir in all the shredded cheese until it's completely melted and smooth, which should take about 30-60 seconds.
- Pour that delicious cheese sauce over your layered potatoes and onions, then cover the dish with aluminum foil.
- Pop it in the oven and bake for 85-90 minutes, or until the potatoes feel tender when pierced.
- For an extra crispy topping, switch your oven to broil once the baking time is up, and broil until you see a golden brown crust form.
- Finally, season with salt and pepper to taste before serving it warm to your loved ones!
