Why I Keep Making These Cheesy Scalloped Potatoes
You know those recipes that somehow, magically, disappear before you even get a chance to sneak seconds? That's this one for me. I think the first time I made Cheesy scalloped potatoes was on a whim (probably procrastinating on making a proper dinner, if I'm honest!) and it instantly became a family tradition. And, not to sound dramatic, but there's something truly satisfying about spooning up layers of potatoes swimming in melty cheese when it's raining sideways outside. Oh, and a warning—this dish has a habit of stealing the limelight from the main course. Been there, watched my roast chicken sulk—it's a tough act to follow a cheesy extravaganza.
Why You'll (Probably) Love This Too
I make this when my day’s been one of those real rollercoasters, or there are too many leftovers to count and I need to liven up the dinner table. My brother once confessed he only comes over for these potatoes (thanks, mate). They’re oozy, rich, golden-topped—basically the edible equivalent of a big cozy jumper. Oh, and when they get that crispy edge around the pan? I’ll battle anyone for those bits. Admittedly, I used to mess up the sauce—too thick, too thin—but honestly even the "mistakes" taste good, so don’t worry yourself.
The Not-So-Strict Ingredient List
- About 2 pounds (or a big bag) of potatoes—Yukon Golds work best, but I used plain old russets once and no one noticed
- 1 medium yellow onion (sometimes I skip this when I’m feeling lazy, but it really adds a good kick)
- 3 tablespoons butter—salted, unsalted, whatever’s in the fridge
- 3 tablespoons all-purpose flour (I tried swapping in whole wheat once...eh, wouldn’t recommend)
- 2 cups milk—whole is grand, but 2% works, too; I vaguely recall my friend Becky using almond milk, and it was… fine?
- 2 cups grated cheddar cheese (my grandma swore by “Cracker Barrel,” to the point of hiding it in the veggie drawer, but any cheddar works)
- Salt and pepper, obviously
- Optional: pinch of nutmeg or a sprinkle of paprika for a twist; up to you
- Sometimes I throw in a handful of parmesan because why not?
Making It Happen (Don’t Overthink It)
- Prep the potatoes: Peel 'em if you want (I usually do), then slice them about ⅛-inch thick. I swear by my mandoline slicer—much less swearing at uneven slices—but a sharp knife and a steady hand totally works. No one will check the size, promise.
- Preheat your oven: 350°F (180°C). Or thereabouts. I once put it in at 375 by mistake; it just cooked a wee bit faster.
- Butter up a baking dish: 9x13-inch is perfect, but really anything oven-friendly that‘s not too shallow will do.
- Make the sauce: Melt the butter in a saucepan over medium heat (yes, you can use the microwave, but it’s messier). Toss in the onions, cook till they're kind of soft, then sprinkle in the flour and stir till it’s all pasty—this always looks weird, don’t worry. Gradually add milk while whisking; you want it smooth. Let it bubble gently till it’s, like, a thick pourable soup. Take it off the heat and stir in the cheese. (This is where I sample a spoonful for "quality control"—totally necessary.)
- Layer time! Spread half the potatoes in your dish, season with salt and pepper. Pour over half your cheese sauce. Repeat. Give the pan a little shake (the potatoes settle on their own, honest).
- Bake, then wait: Cover with foil and bake about 35 minutes. Uncover, bake another 25–30 minutes (potatoes should be tender, top a little golden and bubbling). If you want the top super-crispy, crank the broiler for a couple minutes but don’t wander off! I've charcoal-bricked a few dinners by not paying attention here.
- Let it rest 10 minutes. (Or just serve, but beware of molten cheese-tongue burns. I say this from experience...)
A Few Notes From the Battlefield
- If the sauce separates or looks a bit lumpy, don't panic—just whisk it harder and it'll come together (or mostly will, and that's fine).
- The thinner your potato slices, the quicker they cook. But also, if you make them too thin, they sometimes turn mushy. So there’s, like, a sweet spot, ya know?
- I once tried prepping these ahead and shoving the raw dish into the fridge overnight—actually, it worked! Just add extra baking time straight from the fridge.
Experiments (or "Variations I’ve Tried")
- One time I swapped half the potatoes for sweet potato—honestly, pretty great, though it confused my uncle who doesn’t trust "orange foods."
- Adding leftover ham or chopped bacon = instant meal. My kids go nuts.
- I threw blue cheese in once. Bold move, but not my favorite. You might love it though?
- Mixing in some chopped herbs (thyme, chives, whatever’s abandoned in my veg drawer) is a level-up, but I sometimes forget.
Stuff You’ll Need—but Don’t Stress
- A 9x13 baking dish (or use two loaf pans in a pinch, which I learned after an unfortunate dish-cupboard avalanche)
- Mandoline slicer (handy, but carefully—it’s a finger-shaving beast if you rush!)
- Saucepan and a whisk—don’t have a whisk? Two forks held together does, sort of, work. I’ve done it in a rush.
Keeping Leftovers (If You’re Lucky to Have Any)
Pop leftovers in a lidded container; fridge keeps 'em happy for up to 3-4 days. Reheat covered (microwave or low oven). Though, honestly, in my house it never lasts more than a day—someone always sneaks back for "just another nibble." (It’s arguably tastier the next day, when the flavors settle down a bit, but I rarely get to prove that theory.)
How I Like to Serve ‘Em (or, Make It a Party!)
Loads of possibilities here. My personal favorite: next to a roast chicken and some garlicky green beans, but the Yukon potato crowd at my table will eat this with grilled sausages, leftover brisket, or—no joke—an egg on top for breakfast. Once, my neighbor brought over a green salad and a bottle of Aussie shiraz, and we all just dove in family-style. That was a good night.
If I Could Offer One Bit of (Hard-Won) Advice…
- Don’t rush the baking. I once tried to shave off 20 minutes—ended up with undercooked potatoes and impatient people. Not worth it.
- Always taste the sauce before pouring. I sometimes forget and, well, bland potatoes are never anyone's best memory.
- Oh—line the rack with foil if your dish is super full. Saves a messy (cheesy) oven cleanup. Live and learn, right?
The FAQs I Get All the Time
Can I make this ahead for a potluck?
Absolutely! I’ve even transported it in the back seat wrapped in a beach towel (car smelled amazing all week). It reheats just fine—maybe splash a tablespoon of milk over and cover so it doesn’t dry.
Do I have to peel the potatoes?
Not at all. Some days I’m all about those rustic potato skins. They disappear under the cheese anyhow.
Can I freeze it?
Hmm, I tried it once and the sauce got a bit weird—the texture wasn’t right. If you’re desperate, it’s edible, but fresh is better (here’s a good article about freezing cheesy dishes if you want more info: Kitchn's dairy freezing advice).
What if I don’t have cheddar?
No stress. Swiss, Gruyère, even that bag of "pizza blend" cheese lurking in the back of your fridge. Cheese is cheese—it always works out.
Actually, if you want to see a big list of other fun potato recipes, Serious Eats has a killer roundup.
Right, and—if you try this, let me know how it goes. Mistakes and all. Cooking’s supposed to be fun, not flawless! (Oh, and don’t be like me: double the recipe if you’re feeding a crowd. No one will complain about leftovers.)
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (optional, for garnish)
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
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2Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, to form a roux.
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3Gradually whisk in the milk. Cook and stir until the sauce thickens, about 3–5 minutes. Stir in garlic powder, salt, pepper, and 1 ½ cups cheddar cheese until melted and smooth.
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4Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce. Top with the remaining ½ cup cheddar cheese and grated Parmesan.
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5Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden and the potatoes are tender.
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6Let stand for 10 minutes before serving. Sprinkle with chopped chives if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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