Cheesy scalloped potatoes are a warm and creamy dish that’s perfect for sharing. Layers of tender potatoes baked in a cheesy sauce make it comforting and delicious!
My favorite part? The melted cheese bubbling on top! I can never resist sneaking a few bites before it hits the table. So good! 🧀🥔
Making this dish is super easy! Just slice the potatoes, mix up the sauce, and let the oven do the magic. It always brings smiles to my family at dinner!
Key Ingredients & Substitutions
Yukon Gold potatoes: These potatoes are creamy and hold their shape well. If you can’t find them, russet potatoes work, but they may turn a little fluffier.
Cheddar cheese: Sharp cheddar gives the best flavor, but feel free to use mild cheddar or a cheese blend if you prefer something creamier and less tangy.
Parmesan cheese: This adds a lovely nutty flavor. If you’re short on Parmesan, grated Pecorino Romano is a great substitute!
Whole milk: For a richer sauce, go for heavy cream. You can also use half-and-half for a happy medium. Low-fat milk works too, but the sauce won’t be as creamy.
Fresh thyme: This herb provides a fragrant touch. If you have dried thyme on hand, just use a bit less, as dried herbs are stronger.
How Do I Create a Creamy Cheese Sauce?
Making a smooth and creamy cheese sauce is crucial for this dish! Here’s a simple method to help you succeed:
- Start with a roux: Melt butter and whisk in the flour. Cook for about 2 minutes, stirring constantly to avoid burning.
- Slowly whisk in the milk until smooth. Keep stirring to prevent lumps from forming. A whisk works best here!
- Let the sauce thicken over medium heat. This usually takes about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Remove from heat and mix in the cheeses gradually. This helps the cheese melt smoothly without clumping.
Don’t rush these steps; taking your time will ensure a delicious sauce!
Cheesy Scalloped Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced
For the Cheese Sauce:
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
For Garnish (Optional):
- Fresh thyme sprigs
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 1 hour of baking time. You’ll spend a little time slicing the potatoes and making the cheese sauce, then let the oven do the work. A delicious side dish is just around the corner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, grab your 9×13 inch baking dish and lightly grease it to prevent sticking.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once the butter is melted, add the minced garlic, and cook it for about 1 minute until it’s fragrant but not browned. Then, whisk in the flour to create a roux, cooking for about 2 minutes while stirring constantly.
3. Add the Milk:
Next, gradually whisk in the milk. Keep stirring to avoid lumps! Continue to whisk until the sauce thickens, which should take about 5 to 7 minutes. It should coat the back of a spoon nicely.
4. Add the Cheeses and Seasoning:
Remove the sauce from the heat, and stir in the shredded cheddar cheese, Parmesan cheese, salt, pepper, and thyme. Keep stirring until everything is melted and smooth.
5. Layer the Potatoes:
Now for the fun part! Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheesy sauce over the potatoes, spreading it evenly with a spatula.
6. Build the Second Layer:
Add the remaining potato slices on top, and pour the rest of the cheese sauce over the entire dish. Make sure it’s evenly spread out.
7. Bake:
Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Once that’s done, carefully remove the foil and bake for an additional 25-30 minutes. You’ll want the top to be golden brown and bubbly, and the potatoes should be tender when pierced with a fork.
8. Rest and Serve:
After baking, let the casserole rest for about 5-10 minutes to set. Then, garnish with fresh thyme sprigs if you like, and serve. Enjoy your cheesy, delicious scalloped potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes give a creamy texture, you can also use russet potatoes. Just keep in mind that russets might make the dish a bit fluffier.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the dish ahead of time! Assemble the layers and cover them tightly. Store it in the fridge for up to a day before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
What Should I Do if the Cheese Sauce Is Too Thick?
If your cheese sauce becomes too thick, simply whisk in a little additional milk over low heat until it reaches your desired consistency. This will help it meld nicely with the potatoes.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions.
