Cheesy Scalloped Potatoes

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Cheesy scalloped potatoes are a great side dish for the holidays, pot lucks or Sunday dinners. Cheesy sauce with buttery potatoes will be everyones favorite dish.

Are you craving a warm and comforting dish that will melt in your mouth? Look no further these oven-baked cheesy scalloped potatoes. This classic comfort food is the perfect combination of tender potatoes in a creamy cheese sauce.

With each bite, you’ll experience the rich and creamy texture of the cheese sauce, perfectly coating every slice of potato. The layers of thinly sliced potatoes bake to perfection, resulting in a tender and melt-in-your-mouth experience.

You can also get creative by adding bacon, caramelized onions, or fresh herbs to elevate the flavors even further. No matter how you choose to prepare it, one thing is for sure – these cheesy scalloped potatoes will become a family favorite.

How To Make Cheesy Scalloped Potatoes

Ingredients needed

• Yukon potatoes
• Milk
• Cheddar cheese
• All-purpose flour
• Butter
• Thyme
• Onion
• Garlic

Before starting the recipe…

• Do you have a vegetable slicer? I highly recommend one for this ready for even potato slices. They will cook evenly and it makes the recipe much quicker than slicing them by hand.
• You can top the cheesy sliced potatoes with more cheese or sprinkle some grated parmesan across the top before serving. This is completely optional but it adds a little touch.

Making the cheesy scalloped potatoes recipe

1. First, you’ll need to slice each potato in 3.5 mm slices or 1/4 inch slices. These will be the options if you’re using a vegetable slices. If you’re slicing by hand, those numbers won’t matter, try to stay as consistent as possible.
2. In a large pot, add in the diced onion and garlic. Cook until soft and fragrant. Then toss in the butter and once melted add in the flour. Whisk the flour until it starts give you a nutty smell before adding in the water. After, adding in the water, add in the milk. This is important because the water cools the pot quickly to avoid curdling the milk.
3. Bring the ingredients to a simmer, do not boil. Once they start to simmer and the sauce has thickened turn off the heat but leave the pot on the hot eye.
4. Add in the cheese and thyme. Season with salt and pepper here as well.
5. Preheat the oven to 400F.
6. In the 9×13 baking dish, add in the cheese sauce then gradually add in the potatoes making sure all of them are covered. Cover the baking dish with foil then place in the oven for 30 minutes. Remove the foil after that time then bake a remaining 30 minutes or until the topping is browning and the potatoes are tender.
7. Allow to cool then serve.

Frequently Asked Questions (FAQs)

Why does my cheese curdle in scalloped potatoes?

Dairy is super sensitive to high heat and prolonged heat. In the recipe, this is why the water is added to the pan before the milk. It helps to cool the pot down. Of course you could wait for the pot to cool but we have other things to do. Most dairy curls in this step in the cooling process when adding the milk to a hot pot.

Why are my scalloped potatoes hard?

Baking potatoes without steam will keep them hard like that. This is why we love roasted potatoes. They stay hard on the outside and are soft inside. When you want soft, tender potatoes covering the dish and creating that steam is your best friend. This is why in this cheesy scalloped potatoes recipe the dish is covered for the first half.

What to serve with cheesy scalloped potatoes?

• Turkey Feta Meatballs
• Bacon Cheeseburger Meatloaf
• Crockpot Cubed Steak

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