Cheesy Scalloped Potatoes: The Ultimate Comfort Food Recipe

Cheesy Scalloped Potatoes: the ultimate comfort food, guaranteed to warm you from the inside out! Imagine layers of thinly sliced potatoes, bathed in a creamy, decadent cheese sauce, baked to golden, bubbly perfection. Is your mouth watering yet? Mine certainly is! This isn’t just a side dish; it’s a culinary hug on a plate.

Scalloped potatoes, in their simplest form, have been gracing tables for centuries, with variations popping up across Europe. The addition of cheese, however, elevates this humble dish to something truly special. While the exact origins of cheesy scalloped potatoes are debated, their enduring popularity is undeniable. They represent a celebration of simple ingredients transformed into something extraordinary.

What makes this dish so beloved? It’s the perfect marriage of textures – the tender, yielding potatoes against the rich, velvety sauce. The taste is pure indulgence: creamy, cheesy, and subtly savory. Plus, it’s surprisingly easy to make! Whether you’re serving it as a holiday side, a comforting weeknight dinner, or bringing it to a potluck, cheesy scalloped potatoes are always a crowd-pleaser. Get ready to experience potato perfection!

this Recipe

Ingredients:

• 5 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 large yellow onion, thinly sliced
• 6 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon ground nutmeg
• 2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Gruyere cheese, divided
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Potatoes and Onions:

Okay, let’s get started! The key to amazing scalloped potatoes is even slicing. I prefer Yukon Golds because they have a creamy texture and hold their shape well, but Russets will also work in a pinch. Just make sure they’re peeled and sliced thinly – about 1/8 inch is perfect. A mandoline slicer can be a lifesaver here, but a sharp knife and a steady hand will do the trick too. The thinner the slices, the faster and more evenly they’ll cook.

The onion is equally important. Thinly sliced yellow onion adds a subtle sweetness that complements the richness of the cheese sauce. Don’t skip it!

Making the Cheese Sauce:

Now for the heart of the dish: the cheese sauce! This is where the magic happens. We’re going to make a classic béchamel sauce as the base, then load it up with cheese. Trust me, it’s easier than it sounds.

1. Melt the butter: In a large saucepan or Dutch oven over medium heat, melt the butter. Let it melt completely and get a little bubbly.
2. Whisk in the flour: Add the flour to the melted butter and whisk constantly for about 1-2 minutes. This creates a roux, which will thicken our sauce. Make sure to whisk out any lumps! You want a smooth, pale golden paste. This step is crucial; don’t rush it. If the roux isn’t cooked properly, your sauce might taste floury.
3. Gradually add the milk: Slowly pour in the milk, about 1 cup at a time, whisking constantly after each addition. This is important to prevent lumps from forming. Keep whisking until the sauce is smooth and creamy.
4. Simmer and thicken: Bring the sauce to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the sauce has thickened enough to coat the back of a spoon. It should be thick enough that if you run your finger across the back of the spoon, the line holds its shape.
5. Season the sauce: Remove the sauce from the heat and stir in the salt, pepper, and nutmeg. Taste and adjust the seasoning as needed. Don’t be shy with the salt – it really brings out the flavors. The nutmeg adds a subtle warmth that complements the cheese beautifully.
6. Add the cheese: Now for the best part! Stir in 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the shredded Gruyere cheese until melted and smooth. Reserve the remaining cheese for topping. The combination of cheddar and Gruyere creates a wonderfully complex and cheesy flavor.

Assembling the Scalloped Potatoes:

Time to put it all together! We’re going to layer the potatoes, onions, and cheese sauce in a baking dish. This ensures that every bite is perfectly cheesy and delicious.

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Grease the baking dish: Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the potatoes from sticking and make cleanup easier.
3. Layer the ingredients: Arrange a layer of potato slices in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle with a layer of sliced onions. Pour about one-third of the cheese sauce over the potatoes and onions, making sure to coat them evenly.
4. Repeat the layers: Repeat the layers of potatoes, onions, and cheese sauce two more times, ending with a layer of cheese sauce.
5. Top with cheese: In a small bowl, combine the remaining 1/2 cup of shredded cheddar cheese, the remaining 1/2 cup of shredded Gruyere cheese, and the grated Parmesan cheese. Sprinkle the cheese mixture evenly over the top of the potatoes. This cheesy topping will create a beautiful golden-brown crust.

Baking the Scalloped Potatoes:

Now it’s time to bake these beauties until they’re tender and bubbly. The baking time can vary depending on your oven, so keep an eye on them.

1. Cover and bake: Cover the baking dish tightly with aluminum foil. This will help the potatoes cook evenly and prevent the cheese from burning. Bake for 1 hour.
2. Uncover and bake: Remove the foil and bake for another 30-45 minutes, or until the potatoes are tender and the cheese is melted and bubbly and golden brown. You can test the potatoes for doneness by inserting a fork into the center of the dish. If the fork slides in easily, the potatoes are done. If not, continue baking for a few more minutes.
3. Let it rest: Remove the scalloped potatoes from the oven and let them rest for at least 15-20 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.
4. Garnish and serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Tips for Success:

• Use a mandoline: A mandoline slicer will make quick work of slicing the potatoes and onions evenly. Just be careful and use the hand guard!
• Don’t overcook the roux: Be careful not to burn the roux when making the cheese sauce. It should be a pale golden color.
• Use good quality cheese: The better the cheese, the better the flavor of the scalloped potatoes. I recommend using sharp cheddar and Gruyere for the best results.
• Adjust the seasoning: Taste the cheese sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or nutmeg to taste.
• Let it rest: Letting the scalloped potatoes rest before serving is crucial. It allows the sauce to thicken and the flavors to meld together.
• Make ahead: You can assemble the scalloped potatoes ahead of time and store them in the refrigerator for up to 24 hours. Just add about 15-20 minutes to the baking time.

Variations:

• Add ham or bacon: For a heartier dish, add diced ham or cooked bacon to the layers of potatoes and onions.
• Add vegetables: You can also add other vegetables, such as sliced mushrooms, bell peppers, or broccoli, to the layers.
• Use different cheeses: Experiment with different cheeses, such as Monterey Jack, Havarti, or Gouda.
• Make it spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a little kick.
• Top with breadcrumbs: For a crispy topping, sprinkle the scalloped potatoes with breadcrumbs before baking.

Conclusion:

So, there you have it! This Cheesy Scalloped Potatoes recipe is truly a must-try, and I’m not just saying that because I wrote it. The creamy, cheesy sauce blanketing perfectly tender potatoes is a symphony of comfort food that will have everyone reaching for seconds (and maybe thirds!). It’s the kind of dish that evokes memories of cozy family dinners and holiday gatherings, but it’s also simple enough to whip up on a weeknight when you need a little extra love on your plate.

What makes this recipe so special? It’s the perfect balance of flavors and textures. The sharpness of the cheddar cheese cuts through the richness of the cream, while the thinly sliced potatoes offer a delightful tenderness that melts in your mouth. Plus, it’s incredibly versatile! You can easily adapt it to your own preferences and dietary needs.

Serving Suggestions and Variations:

This Cheesy Scalloped Potatoes recipe is fantastic as a side dish to almost any main course. Think juicy roasted chicken, a perfectly grilled steak, or even a simple baked ham. It also pairs beautifully with vegetarian options like lentil loaf or a hearty mushroom Wellington. For a complete meal, consider adding some steamed green beans or a crisp side salad.

But the fun doesn’t stop there! Feel free to experiment with different variations to make this recipe your own. Here are a few ideas to get you started:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a little kick.
• Add some veggies: Layer in some thinly sliced onions, garlic, or even some cooked ham or bacon for extra flavor and texture.
• Cheese, please!: Experiment with different cheeses! Gruyere, Swiss, or even a smoked Gouda would be delicious additions.
• Make it lighter: Use a combination of milk and cream, or even a light cream cheese, to reduce the fat content without sacrificing flavor.
• Herb it up: Fresh thyme, rosemary, or parsley would add a lovely aromatic touch.

I truly believe that this Cheesy Scalloped Potatoes recipe is a winner. It’s easy to make, incredibly delicious, and endlessly adaptable. It’s the kind of dish that will become a staple in your kitchen, a go-to recipe for any occasion. I’ve poured my heart into creating this recipe, and I’m confident that you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of homemade Cheesy Scalloped Potatoes. I’m so excited for you to try it! And most importantly, I want to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Please, share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your stories. Happy cooking!

Don’t forget to rate the recipe once you’ve tried it! Your feedback helps others discover this delicious dish. Enjoy!